chocolate raspberry almond rugelach
By all accounts, I should not be writing a blog post right now. I should be preparing for the fancypants environmental law conference I’ll be presenting at in t-minus 9 days. Either that or watching Modern Family. But luckily for you, a) Modern Family isn’t on for another 20 minutes, b) I have Powerpoint slides coming out of my ears, and c) I’m suffering from serious blogger guilt for the big, fat, fail that has been the last two weeks on this blog.
To redeem myself, I’m sharing these with you: a cookie that somehow manages to combine the three greatest filling flavors ever. This, coming from someone who generally won’t touch fruit-filled cookies with a ten-foot pole. This rugelach was pretty legit. Admittedly, I haven’t had a batch of rugelach in the context of a Jewish holiday for quite some time, so I’m not exactly qualified to attest to its actual legitimacy, but bear with me here, okay? That was way too many big words in one paragraph. I’m sorry. This tends to happen when I’m on a brain fart.
Chocolate Raspberry Almond Rugelach
8 oz. cream cheese
1 cup unsalted butter, at room temperature
3/4 cup confectioners’ sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
2 cups all-purpose flour
1/2 cup seedless raspberry jam, divided
3/4 cup finely chopped bittersweet chocolate, divided
1/2 cup finely chopped toasted almonds, divided
1/4 cup sugar
2 teaspoons ground cinnamon
1. Combine the cream cheese, butter, and confectioners’ sugar in the bowl of a food processor or stand mixer and pulse or mix to blend. Try to incorporate the cream cheese evenly, but don’t worry too much if there are lumps; this is the kind of thing that will bake up into flaky, tender loveliness, so it’ll all melt together in the end somewhat. Add the almond and vanilla extracts and lemon zest and pulse or mix until incorporated. Add the flour and pulse or mix until the dough comes together in a soft ball. Wrap in plastic wrap and refrigerate at least 2 hours, until well-chilled and firm.
2. Preheat the oven to 350 degrees and line baking sheets with silicone baking mats or parchment paper. Working with half of the dough at a time, transfer to a lightly floured work surface and flatten into a disc. Use a rolling pin to roll the dough out into a thin round, about 12 to 13 inches in diameter. Spread half of the raspberry jam in an even layer over the disc of dough.
3. Using a pastry cutter or pizza cutter (come on, admit it, you’re dying for an excuse to use your pizza cutter on cookie dough), slice the dough in half and in half again and again until you have 16 equal triangles. Sprinkle half of the chopped chocolate over the jam and sprinkle the chopped nuts on top of that.
4. Working with one triangle at a time, roll up each piece of dough into a spiral form, starting from the wide end so that the tip is on the outside. If you want to be extra-fancy, you can cut a little slit in the middle of the wide end so that you can flare the edges of the crescent out to exaggerate the shape of the cookie. But that’s really not necessary; at this point in the baking process, I was too coated with melted chocolate and flour to bother with the extra step, so I went without.
5. Place the shaped cookies on the prepared sheets, seam side down. Repeat this process with the remaining disc of dough and the remaining fillings.
6. Once all the cookies are assembled on the baking sheets, lightly brush the cookies with a bit of heavy cream. Combine the sugar and cinnamon in a small bowl and whisk together to blend. Sprinkle the cinnamon-sugar mixture lightly over the cookies and bake until golden, about 22-24 minutes. Let cool on the baking sheets for a few minutes, then transfer to a wire rack and let cool completely.
Source: Annie’s Eats