Cranberry and Orange Almond Rugelach

Almond Paste combines with classic festive flavors to make this delicious holiday cookie.

Yield: 60 cookies

INGREDIENTS

Crust:

7 oz Almond Paste, grated

2 cups flour

1/4 tsp salt

1-8 oz package chilled cream cheese, cut into 1/2” pieces

2 sticks chilled butter (1 cup), cut into 1/2” 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  

TOOLS & EQUIPMENT

Parchment paper

Food processor

DIRECTIONS 

Combine grated Almond Paste, 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", 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” circle, keeping other disks refrigerated. Use a 9” 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.

Recipe Source: http://www.odense.com/index.php?page=recipe&id=35