This is my final new cookie recipe to share with you. It’s more involved than some of the others, but every bit worth it. Rugelach is my favorite pastry. I’m not sure I would necessarily call it a cookie, because it’s more of a mini pastry. Which also means that each one I’ve had for breakfast over the last week has been completely appropriate. This version combines all of my favorite flavors. I honestly had a really hard time stopping myself. Literally zero will power. So if you have some time to spare and want to make something a little fancier, do this.
Chocolate Raspberry Almond Rugelach
- 8 oz cream cheese
- 1 cup (2 sticks) unsalted butter, at room temp
- 3/4 cup confectioners sugar
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1/2 tsp lemon zest
- 2 cups all-purpose flour
- 1/2 cup seedless raspberry jam, divided
- 3/4 cup (6 oz) milk chocolate chopped, divided
- 1/2 cup finely chopped almonds, divided
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
- heavy cream
- To make the dough, combine the cream cheese, butter, and confectioner's sugar in your food processor. Pulse to blend. Add in the extracts and lemon zest, pulse until incorporated. Add in the flour and pulse until the dough comes together in a soft ball. Wrap in plastic wrap and refrigerate until well chilled and firm, at least 2 hours.
- When you are ready to make the cookies, preheat the oven to 350 degrees F. Line two baking sheets with silpat baking mats or parchment paper. Working with half the dough at a time, transfer to a lightly floured work surface. Use a rolling pin to roll the dough out into a thin round about 12-13 inches in diameter. Spread half of the raspberry jam in an even layer over the dough.
- Use a pizza cutter or pastry cutter to slice the dough in half. Slice in half again, so you have four sections. Slice again and again until you have 16 equal triangles. Sprinkle half the chopped chocolate and almonds over the triangles. Working with one triangle at a time, make a slit on the larger end of the triangle. slightly pull up the corners where you just cut and roll the dough back toward the point of the triangle, creating a crescent shape.
- Place the cookie shapes on the prepared baking sheet, seam side down. Repeat with remaining dough.
- Once the cookies are shaped, lightly brush the tops with a bit of heavy cream. In a small bowl combine the sugar and cinnamon. Sprinkle the sugar mixture over the tops of each cookie. Bake until golden, about 22-24 minutes. Let cool on baking sheets before transferring to a wire rack to let cool completely.
Recipe from Everyday Annie.