Chocolate Almond Rugelach Cookies

Flour, white, 2 cups
Salt, .25 tsp
Butter, 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.