Cranberry and Orange Almond Rugelach
Ingredients
- Crust:
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 2 cups flour
- 1/4 teaspoon salt
- 1-8 oz package chilled cream cheese, cut into 1/2 inch pieces
- 2 sticks chilled butter (1 cup), cut into 1/2 inch pieces
- Filling:
- 1 cup almonds
- 1-6 oz package sweetened dried cranberries
- 1 teaspoon grated orange rind
- 1-18 oz jar orange marmalade
- 1 beaten egg
- Granulated sugar for dusting
Odense Almond Paste combines with classic festive flavors to make this delicious holiday cookie.
Time
1 hour to assemble
22-25 minutes to bake per tray
22-25 minutes to bake per tray
Yield
60 cookies
Directions
- Combine Almond Paste (grated using large hole side of a box grater), flour and salt in a food processor fitted with a metal blade. Pulse to combine.
- Add cream cheese and butter. Pulse until mixture looks like coarse corn meal.
- Pour dough out onto a lightly floured work surface. Press and knead into a ball and divide into 4 equal balls. Shape each ball into a flat disk, about 5 inches, and wrap well. Refrigerate while making filling.
- In processor bowl, combine almonds, cranberries and rind. Pulse until very finely chopped. Set aside.
- Preheat oven to 375°F. Line cookie sheets with parchment paper or foil.
- On a lightly floured table, roll one of the disks into a 9 inch circle, keeping other disks refrigerated. Use a 9 inch plate or cake pan for a guide and trim edges neatly. Save trimmings for 5th circle.
- Spread 3 tablespoons of marmalade over dough. Sprinkle 1/2 cup of filling over marmalade. Press firmly into dough. Cut circle into 12 equal pie shaped wedges.
- Beginning with the wide end of the wedge, roll cookie to the point. Shape into a crescent and place on cookie sheets.
- Brush rugelach with egg and sprinkle with sugar. Bake for 22-25 minutes or until golden. Cool on wire rack. Repeat with remaining disks.