Almond Jam Rugelach Cookies

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Rugelach cookies are one of the most nostalgic recipes I have. I remember making them with my grandmother as a little girl – cutting the dough and shaping it into this crescent form. While baking I was anxious for them to be ready and to finally taste the first cookie.

We used to fill the rugelach cookies with smooth strawberry jam, which is still my favorite, but I make them a little bit different every time now. This version is made with added almond meal to the dough, which gives it a great taste and texture, and they are filled with raspberry jam.

Perfect for Christmas and holiday season, and kids love them!

Almond Jam Rugelach Cookies

Photo: Natalie Levin

Almond Jam Rugelach Cookies

For the dough:

  • 280 grams (2 cups) flour
  • 50 grams (1/2 cup) almond meal
  • 200 grams (1 cup) cold butter (cut into cubes)
  • 20 grams (2 tbsp.) sugar
  • 30 grams (3 tbsp.) cornstarch
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 200 grams cream cheese
  • 1 large egg

For the filling:

  • 1 jar of Jam (to taste)
  • 100 grams (1 cup) chopped almonds
  • 1 beaten egg for brushing
  • Sliced almonds for decoration
  1. In a food processor with a steel blade put flour, almonds, butter, powdered sugar, cornstarch, salt and vanilla and blend until crumbly.
  2. Add cream cheese and egg yolk and continue to process just until large clumps of dough form.
  3. Transfer the dough on a lightly floured work surface, create a disc shape and wrap in plastic wrap. Refrigerate for about 1/2 hour.
  4. Assemble the rugelach: divide the dough into 4 parts.
  5. Roll each part into a 3 mm thick circle and cut into 12-15 triangles (like a pizza).
  6. Spread jam evenly on each triangle and sprinkle almonds.
  7. Roll the rugelach and put on an oven pan lined with baking paper.
  8. Repeat with the second parts of the dough and the remaining filling.
  9. Cool the cookies for about 10 minutes in the refrigerator before baking.
  10. Brush the rugelach with some beaten egg and sprinkle sliced almonds on top.
  11. Preheat oven to 170c degrees.
  12. Bake for about 15-20 minutes or until golden brown.
  13. Cool completely at room temperature, sprinkle some sugar powder and serve.
  • Cookies are stored in a sealed container for 4-5 days.
  • I used a simple smooth strawberry jam and smooth, but you can use any kind of jam you like.