Chocolate Almond Rugelach Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
Flour, white, 2 cups Salt, .25 tspButter, unsalted, 1 cup Cream Cheese, 1 cup Granulated Sugar, .33 cup Cinnamon, ground, 1.5 tsp nutmeg, ground, .25 tsp Semisweet chocolate, 2 cup chips (6 oz package) Almonds, 1 cup, ground Brown Sugar, .25 cup, packed Cinnamon, ground, 1 tbsp Egg, fresh, 1 large
Whisk flour and salt in a bowl; set aside. Put butter and cream cheese into the bowl of an electric mixer; mix on medium speed until combined. Reduce speed to low. Add in flour mix, and mix just until combined. Roll into a ball; wrap in plastic. Refridgerate 3 hours (up to overnight).
Whisk white sugar, 1.5 tsp cinnamon, and nutmeg together and set aside. Chop chocolate chips in food processor, then combine with almonds, brown sugar, and 1 tbsp cinnamon. Set aside.
Divide dough in 4; roll out into a rectangle about 8x11 inches. sprinkle 1/4 of chocolate almond mix over dough, leaving 1/4 inch free on all sides. Tighlty roll into a log, and place seam side down on a greased cookie sheet. Brush with beaten egg. Sprinkle log with 1/4 of the sugar/cinnamon/nutmeg mix. Bake in 325 degree preheated oven for 45 minutes, or until golden brown on top.
Cut into 1 inch slices. Can be stored in airtight tin, although they never stick around long enough for storage to be an issue!
Makes 48 - 1 inch pieces.
Number of Servings: 48
Recipe submitted by SparkPeople user CHANAMAJA.
Whisk white sugar, 1.5 tsp cinnamon, and nutmeg together and set aside. Chop chocolate chips in food processor, then combine with almonds, brown sugar, and 1 tbsp cinnamon. Set aside.
Divide dough in 4; roll out into a rectangle about 8x11 inches. sprinkle 1/4 of chocolate almond mix over dough, leaving 1/4 inch free on all sides. Tighlty roll into a log, and place seam side down on a greased cookie sheet. Brush with beaten egg. Sprinkle log with 1/4 of the sugar/cinnamon/nutmeg mix. Bake in 325 degree preheated oven for 45 minutes, or until golden brown on top.
Cut into 1 inch slices. Can be stored in airtight tin, although they never stick around long enough for storage to be an issue!
Makes 48 - 1 inch pieces.
Number of Servings: 48
Recipe submitted by SparkPeople user CHANAMAJA.
Nutritional Info Amount Per Serving
- Calories: 126.3
- Total Fat: 8.8 g
- Cholesterol: 20.1 mg
- Sodium: 29.6 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 0.9 g
- Protein: 1.8 g
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