Thursday, August 25, 2022
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| Apricot Almond Rugalach |
"These cookies freeze well either baked or unbaked. Extremely dainty and scrumptious cookie. You can also sprinkle the pinnacle with coarse sugar."
Ingredients :
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, chilled
- 4 ounces cream cheese, bloodless
- 3/four cup apricot jam
- 1/4 cup white sugar
- half cup toasted and chopped almonds
- 1 teaspoon lemon zest
- 1 egg
- 1/3 cup chopped almonds
- 1/3 cup sifted confectioners' sugar
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- To Make Pastry: Place the flour in a bowl. Cut the butter into the flour and mix until the aggregate resembles coarse crumbs. Cut the cream cheese into small cubes and rub into the flour-butter aggregate. Knead until the dough forms a ball. Cut dough in 1/2, wrap every 1/2 in plastic wrap and refrigerate.
- To Make Filling: Stir the apricot jam until it's far spreadable. In a bowl combine the sugar with the chopped nuts and grated lemon peel.
- To Assemble: On a lightly floured floor roll out every half of dough. The large and thinner the circle the crisper the cookies may be. Each circle must be as a minimum 9 inches in diameter. Spread every circle with jam and sprinkle with the almond aggregate.
- Cut each circle into twelve wedges. Roll every wedge up tightly from the out of doors edges. Turn edges barely to form a crescent. Place crescents on a parchment coated baking sheet approximately 1 inch aside. Repeat until all cookies are fashioned.
- Preheat oven to 350 ranges F (a hundred seventy five tiers C).
- Beat egg and brush cookies with overwhelmed egg. Sprinkle with nuts. Bake cookies for 20 to twenty-five mins or until golden brown. Let cookies cool on twine wracks then dirt with sifted confectioners' sugar.
Notes :
- Reynolds® parchment may be used for simpler cleanup/elimination from the pan.
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