Rugelach Cookies Recipe

Introduction

Rugelach cookies are tender, flaky pastries filled with a sweet and slightly tangy mixture of nuts and dried fruit. These bite-sized treats are perfect for holiday gatherings or an everyday indulgence with tea or coffee.

Ingredients

• 3/4 cup Wholesome Yum Blanched Almond Flour
• 3/4 cup Einkorn flour (or spelt flour, or tapioca flour for gluten free)
• 1/2 tsp Baking powder
• 1/8 tsp Sea salt
• 6 tbsp Unsalted butter (softened at room temperature)
• 1/4 cup Besti Monk Fruit Allulose Blend
• 1/4 cup Sour cream
• 1 tsp Vanilla extract
• 1/3 cup Walnuts (chopped)
• 3 tbsp Raisins
• 3 tbsp Dried cranberries
• 1 tbsp Unsalted butter (melted)
• 2 tbsp Besti Monk Fruit Allulose Blend

Instructions

1. Step 1: In a large bowl, whisk together the almond flour, einkorn flour, baking powder, and salt.
2. Step 2: In a second large bowl, use a hand mixer to beat together the softened butter and 1/4 cup Besti Monk Fruit Allulose Blend until creamy. Beat in the sour cream and vanilla extract.
3. Step 3: Gradually beat the dry ingredients into the butter mixture until a uniform, sticky dough forms.
4. Step 4: Cover the bowl with plastic wrap and chill the dough for at least 2 hours, until cold and very firm.
5. Step 5: Meanwhile, in a medium bowl, mix the filling by stirring together the chopped walnuts, raisins, dried cranberries, 2 tablespoons Besti Monk Fruit Allulose Blend, and melted butter until evenly coated.
6. Step 6: Once the dough is chilled, preheat the oven to 350 degrees F (177 degrees C) and line a baking sheet with parchment paper.
7. Step 7: Use a medium cookie scoop to portion the dough onto the parchment, spacing cookies 2 inches apart. Fill the scoop flat, about 1.5 to 2 teaspoons of dough per cookie. Press your thumb 2-3 times into each dough mound to create a well around 2 inches across and 1/4 inch deep. Pinch edges if cracks appear.
8. Step 8: Spoon the filling mixture into each well, pressing in gently.
9. Step 9: Bake for 12-15 minutes until the cookies are golden. Allow to cool completely to firm up before serving.

Tips & Variations

• For a gluten-free version, substitute the einkorn flour with tapioca flour as suggested.
• Try swapping walnuts for pecans or almonds to vary the nutty flavor.
• If you prefer a sweeter filling, increase the dried fruit quantities slightly or add a sprinkle of cinnamon for warmth.
• Chilling the dough thoroughly is key to achieving flaky, tender cookies.

Storage

Store the rugelach cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. Reheat gently in a warm oven for a few minutes to restore their crispness if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of einkorn or spelt flour?

Yes, regular all-purpose flour can be used as a substitute, but the texture and flavor will be slightly different. Einkorn and spelt add a mild nuttiness and a tender crumb.

Can I make the dough ahead of time?

Absolutely. The dough can be prepared and chilled overnight or even frozen for up to 1 month. Thaw completely in the refrigerator before shaping and baking.

Rugelach Cookies Recipe

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★★★★★

4.6 from 64 reviews

Delight in these classic homemade Rugelach Cookies, featuring a tender almond and einkorn flour dough filled with a sweet and nutty mixture of walnuts, raisins, and dried cranberries. These charming crescent-shaped treats are perfect for a cozy snack or festive gathering, baked to golden perfection with a delightful buttery flavor.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 2 hours 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Jewish

Ingredients

Scale 1x2x3x

Dough Ingredients

• 3/4 cup Wholesome Yum Blanched Almond Flour
• 3/4 cup Einkorn flour (or spelt flour, or tapioca flour for gluten free)
• 1/2 tsp Baking powder
• 1/8 tsp Sea salt
• 6 tbsp Unsalted butter (softened at room temperature)
• 1/4 cup Besti Monk Fruit Allulose Blend
• 1/4 cup Sour cream
• 1 tsp Vanilla extract

Filling Ingredients

• 1/3 cup Walnuts (chopped)
• 3 tbsp Raisins
• 3 tbsp Dried cranberries
• 2 tbsp Besti Monk Fruit Allulose Blend
• 1 tbsp Unsalted butter (melted)

Instructions

1. Mix dry ingredients: In a large bowl, whisk together the almond flour, einkorn flour, baking powder, and sea salt until evenly combined.
2. Cream butter and sweetener: In a separate large bowl, use a hand mixer to beat together the softened butter and Besti Monk Fruit Allulose Blend until creamy and fluffy. Then beat in the sour cream and vanilla extract until smooth.
3. Form dough: Gradually add the dry ingredients to the butter mixture, beating until a uniform, sticky dough forms.
4. Chill dough: Cover the dough bowl with plastic wrap and chill in the refrigerator for at least 2 hours until cold and very firm.
5. Prepare filling: While the dough chills, mix the chopped walnuts, raisins, dried cranberries, and 2 tbsp Besti Monk Fruit Allulose Blend in a medium bowl. Add melted butter and stir to coat evenly.
6. Preheat oven and prep baking sheet: Once chilled, preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
7. Shape cookies: Use a medium cookie scoop to portion the dough onto the parchment, spaced 2 inches apart, filling the scoop flat (about 1.5 to 2 teaspoons per cookie). Use your thumb to press 2-3 times in each cookie to create a large well about 1/4 inch thick at the bottom and slightly thicker edges. Pinch edges if cracks appear.
8. Fill cookies: Spoon the filling mixture into the wells gently pressing it in to secure.
9. Bake and cool: Bake the cookies for 12-15 minutes or until golden. Remove from oven and cool completely on the baking sheet so they firm up.

Notes

• For gluten free option, replace einkorn flour with tapioca flour.
• Make sure the dough is very firm and cold before shaping to prevent spreading during baking.
• You can swap walnuts with pecans or almonds if preferred.
• Store cooled cookies in an airtight container at room temperature for up to 5 days.
• These cookies pair wonderfully with tea or coffee for a delightful snack.

Keywords: Rugelach, Jewish cookies, almond flour cookies, nut-filled cookies, holiday cookies, baked dessert