Rugelach Cookies Recipe
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.
- 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
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
- Mix dry ingredients: In a large bowl, whisk together the almond flour, einkorn flour, baking powder, and sea salt until evenly combined.
- 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.
- Form dough: Gradually add the dry ingredients to the butter mixture, beating until a uniform, sticky dough forms.
- Chill dough: Cover the dough bowl with plastic wrap and chill in the refrigerator for at least 2 hours until cold and very firm.
- 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.
- Preheat oven and prep baking sheet: Once chilled, preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- 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.
- Fill cookies: Spoon the filling mixture into the wells gently pressing it in to secure.
- 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
Find it online: https://kitchenbyclara.com/rugelach-cookies-recipe/
