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Apricot Almond Rugalach
Apricot Almond Rugalach
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Freeze these delicate, delicious cookies before or after baking. Sprinkle with coarse sugar for extra flair.
Ingredients:
  • 1 cup all-purpose flour
  • 0.5 cup unsalted butter, chilled
  • 4 ounces cream cheese, cold
  • 0.75 cup apricot jam
  • 0.25 cup white sugar
  • 0.5 cup toasted and chopped almonds
  • 0.33333298563957 cup chopped almonds
  • 0.33333298563957 cup sifted confectioners' sugar
Instructions:
  • Prepare the pastry by combining flour and butter in a bowl until it resembles coarse crumbs. Add cream cheese and knead until a smooth dough forms. Divide the dough in half, wrap each portion in plastic wrap, and refrigerate.
  • Stir the apricot jam until it reaches a spreadable consistency. Mix the sugar with chopped nuts and grated lemon peel in a bowl.
  • Roll out each half of the dough on a lightly floured surface into a thin circle with a diameter of at least 9 inches. Spread jam on each circle and sprinkle with the almond mixture for added flavor and texture.
  • Cut each circle into twelve wedges. Roll up tightly from the edges and shape into crescents. Arrange on a parchment-lined baking sheet about 1 inch apart. Repeat for all cookies.
  • Preheat your oven to a toasty 350°F (175°C).
  • Whisk the egg and gently coat cookies with it. Top with nuts. Bake for 20-25 minutes or until beautifully golden. Cool on wire racks and dust with powdered sugar.

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