Raspberry Rugelach Pinwheels
Dough
- 8 oz cream cheese, at room temperature
- 1 cup butter, at room temperature
- 2 Tbsp. sugar
- 1/4 tsp. salt
- 1/4 tsp. almond extract
- 2 cups all-purpose flour
Filling
- 3 oz. white chocolate, finely chopped
- 1 cup finely chopped almonds
- 1/2 cup sugar
- 1 tsp. cinnamon
- 3/4 cup raspberry jam
Line two cookie sheets with parchment paper.
In a large bowl, beat the cream cheese and butter until blended. Beat in the sugar, salt and almond extract. Stir in the flour, 1/2 cup at a time. Shape into four 3-inch squares; wrap and chill until firm.
In a bowl, stir together the chocolate, almonds, sugar and cinnamon.
When dough has chilled, working with one square at a time roll the dough out on a lightly floured surface into an 8x10-inch rectangle. Spread 3 Tbsp. of the jam over the rectangle, leaving a half inch border along one long edge.
Sprinkle a quarter of the chocolate mixture over the jam. Starting at a long edge opposite the un-jammed border, roll up firmly. Repeat with the remaining dough and filling. Chill rolls until firm, about 2 hours. (Logs can be wrapped at this point and frozen for up to 6 months.)
Preheat the oven to 350F. Cut into 1/2 inch slices and arrange 1 inch apart on the prepared sheets. Bake until light golden on the bottom and the filling bubbles, about 18 minutes.
Let the cookies firm up for 5 minutes before transferring to wire racks to cool.