It’s not Christmas yet and my house is already filled with cookies. And I haven’t even broken a sweat baking! I joined the Great Food Blogger Cookie Swap (GFBCS) this year, and I got delicious homemade cookies sent right to my doorstep. Since I’m the only one who bakes in my family, I’ve never been on the receiving end of homemade baked goods. And it was soooo nice! Thank you Jessica @ Stuck on Sweet, Chelsea @ The KaTom Blog, and Elizabeth @ Cooking with Milton.
And for my part, I made these Marzipan filled Rugelach to send out and hopefully made someone’s day when they received the package at their doorstep! It was such a fun and extremely delicious event. Not only that, GFBCS is also a fund raiser for Cookies For Kids’ Cancer 🙂 Having fun while doing goods, it’s perfect for the holiday season.
Ever since I tried my hand at making homemade almond paste/marzipan (for this Apple Tart with Almond Paste Filling), I’ve been plotting what else I can bake with it. These Rugelach were the perfect candidates, and also totally fitting for a Christmas cookie! I normally make these with just a cinnamon sugar filling, which I love, cuz who doesn’t love cinnamon? But the marzipan definitely took it to another level. It doesn’t hurt that Ryan loves marzipan.
This recipe makes 4 dozen Rugelach, but trust me, they won’t go to waste because it is so easy to devour several of them in one sitting. I made these with 50% white whole wheat flour and 50% all-purpose flour. The first time I made these, I was afraid the whole wheat flour would dry out the cookies, but there was no problem at all. There was really no difference from the one I used to make with 100% all-purpose flour, except a little extra whole grain nutrition.
This recipe is adapted from Ina Garten’s Rugelach.
- 8 oz cream cheese – room temperature
- 8 oz unsalted butter – room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon almond extract
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 2 cup almond meal
- 1 1/4 cup powder sugar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon almond extract
- 2 egg whites
- 1 egg
- 1 tablespoon water or milk
- 1/2 cup sliced almond
- 1 tablespoon granulated sugar
- Powder sugar for dusting
- Cream the cream cheese and butter in a medium mixing bowl with the whisk attachment on medium high speed until fluffy.
- Scrape off the butter and cheese mixture from the whisk and replace with a paddle attachment. Add sugar, salt and almond extract and beat on medium to combine.
- Reduce mixer speed to low and slowly add the flour and mix until just combined.
- Scrape the dough out onto a well-floured board (I used all-purpose flour for the board), and shape into a disk. Divide into four equal parts, shape each into a ball then flatten into a disk and wrap in plastic. Let the dough rest in the fridge for at least an hour.
- For the marzipan, add almond meal, powder sugar and salt to a large bowl and mix to combine. Then add the almond extract and egg white and mix with a spatula until a paste form. Set aside, this can be made ahead and kept in the refrigerator for up to 10 days. This will yield about 14 oz.
- When the dough is harden enough such that you can still roll it easily, take the disk of dough out of the fridge and roll out to about a 9” circle (working with one disk at a time).
- Take a quarter of the marzipan, about 3.5 oz, and spread it on top of the dough. You want to first make a ring of marzipan about 1” – 2” from the edge of the circle, then use a spatula or your fingers, press and spread it out as closed to the edge as you can and into the middle of the circle leaving about 1” circle in the middle without marzipan. So basically you’re making a donut shape marzipan layer on top of the 9” circle of dough.
- Then cut the circle into 12 triangles, first cut the circle into quarters, then cut each quarter into thirds. I used a pizza cutter for this step.
- Roll the larger end of each triangle in to make a crescent shape cookie, place cookies on a parchment line baking sheet.
- Repeat with the remaining 3 disks of dough and place the baking sheet in the fridge to let the cookies rest.
- Preheat oven to 350°F.
- Beat one egg with a tablespoon of water or milk to make egg wash.
- Brush egg wash all over the cookies, spread sliced almond and sprinkle granulated sugar over the top.
- Bake for 17 minutes, until the bottom of the cookies are brown.
- Let cool completely on a wire rack, dust with powder sugar when cooled.