Almondtoffeerugelach Recipes

ALMOND SPICE RUGELACH

Steps:

• Combine flour, 3 tablespoons sugar and salt in bowl; cut in 1 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Cut in cream cheese until well mixed. Stir in sour cream until mixture forms soft dough. Form dough into ball. Cover; refrigerate 4 hours.
• Combine all filling ingredients in bowl; set aside.
• Remove dough from refrigerator; soften 15 minutes at room temperature.
• Heat oven to 350°F. Grease cookie sheets; set aside.
• Divide dough into 4 pieces; form each piece into ball. Place 1 ball on lightly floured surface; flatten slightly. Roll into 9-inch circle, about 1/8-inch thick. Sprinkle about 1/4 cup filling mixture over dough; gently press into dough. Cut circle into 12 wedges with large sharp knife. Roll up each wedge tightly, from wide end to point, forming crescent. Repeat with remaining dough balls.
• Place crescents, point-side down, 1 inch apart onto prepared cookie sheets; curve slightly. Brush each crescent with beaten egg white; sprinkle lightly with nutmeg. Bake 22-25 minutes or until light golden brown.

CHERRY ALMOND RUGELACH

Steps:

• Combine butter, cream cheese, almond flavoring, 1/4 teaspoon nutmeg and salt in bowl; beat at medium speed until well mixed. Add flour; beat at low speed until mixture forms dough.
• Shape dough into ball; flatten slightly. Wrap in plastic food wrap. Refrigerate at least 1 hour or until firm.
• Heat oven to 375ºF. Line cookie sheet with parchment paper; set aside.
• Place sugar, jam and 1 teaspoon nutmeg in food processor bowl fitted with metal blade; pulse until smooth.
• Roll out dough, on lightly floured surface, to 13-inch circle, about 1/8 inch thick. Spread jam mixture evenly over dough, leaving 1/2-inch border around edges. Sprinkle chopped almonds and dried cherries over jam.
• Cut circle into 16 wedges. Roll up each wedge, beginning at wide end. Place cookies onto prepared cookie sheets. Bake 18-20 minutes or until edges of cookies just begin to brown. Cool completely. Dust with powdered sugar, if desired.

ALMOND PEACH GELATO

Steps:

• In a small heavy saucepan, heat milk to 175°; stir in confectioners' sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon zest., Remove from the heat. Stir in extract. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the peaches, cream and almonds. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

ALMOND AGAVE RUGELACH

Steps:

• Cream butter and cream cheese until fluffy. Add 3 tablespoons agave and mix well. Mix in flour until dough holds together. Form into a ball, wrap and refrigerate 2 hours or longer. Divide dough in 4 portions on a floured board roll each portion into a 9-inch circle. Combine 2 tablespoons agave and lemon juice mix well. Brush dough with agave mixture sprinkle 1/4 teaspoon cinnamon over entire surface of each circle. Combine almonds and dried cherries drizzle remaining agave over mixture and mix well. Spread 1/4 of almonds mixture onto each circle of dough, stopping 1/2-inch from outer edge. Cut into 8 triangular pieces. Roll from wide outer edge toward tip. Gently bend both ends to form a crescent. Place on oiled parchment paper-lined baking sheet and refrigerate 20 minutes or longer. Repeat with remaining dough and filling. Bake at 350°F for 20 to 25 minutes or until golden brown. Cool on racks.

ALMOND GELATIN

Steps:

• Combine gelatin with boiling water, stirring until dissolved. Stir in sugar, milk, and almond extract. Pour into a 9 inch square pan and refrigerate overnight. Cut into cubes and serve with fruit cocktail.