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Rugelach Cookies with Nuts and Dried Fruit Recipe

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★★★★★

4.4 from 55 reviews

Delightfully tender and flaky Rugelach cookies made with blanched almond flour and einkorn flour, filled with a sweet and nutty mixture of walnuts, raisins, and dried cranberries. These classic pastries offer a perfect balance of buttery crust and flavorful filling, lightly sweetened with monk fruit and allulose blend for a healthier twist.

Ingredients

Scale

Dry Ingredients

  • 3/4 cup Wholesome Yum Blanched Almond Flour
  • 3/4 cup Einkorn flour (or spelt flour, or tapioca flour for gluten free)
  • 1/2 tsp Baking powder
  • 1/8 tsp Sea salt

Wet Ingredients

  • 6 tbsp Unsalted butter (softened at room temperature)
  • 1/4 cup Besti Monk Fruit Allulose Blend
  • 1/4 cup Sour cream
  • 1 tsp Vanilla extract

Filling

  • 1/3 cup Walnuts (chopped)
  • 3 tbsp Raisins
  • 3 tbsp Dried cranberries
  • 2 tbsp Besti Monk Fruit Allulose Blend
  • 1 tbsp Unsalted butter (melted)

Instructions

  1. Prepare Dry Ingredients: In a large bowl, whisk together the almond flour, einkorn flour, baking powder, and sea salt until well combined.
  2. Mix Wet Ingredients: In a separate large bowl, use a hand mixer to beat the softened butter and Besti Monk Fruit Allulose Blend together until creamy. Then beat in the sour cream and vanilla extract thoroughly.
  3. Form Dough: Gradually add the dry ingredients into the butter mixture, beating until a uniform, sticky dough forms.
  4. Chill Dough: Cover the dough bowl with plastic wrap and chill in the refrigerator for at least 2 hours until cold and very firm, which helps the dough hold its shape while baking.
  5. Prepare Filling: In a medium bowl, mix together the chopped walnuts, raisins, dried cranberries, and Besti Monk Fruit Allulose Blend. Add the melted butter and stir until all ingredients are evenly coated.
  6. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
  7. Shape Cookies: Using a medium cookie scoop, scoop the dough onto the prepared baking sheet spaced about 2 inches apart. Flatten each cookie with your thumb 2-3 times to create a large well in the center. The cookies should measure about 2 inches across and about 1/4 inch thick in the bottom well area, slightly thicker around the edges. Pinch any cracks at the edges to prevent spreading.
  8. Fill Cookies: Spoon the walnut and dried fruit filling into the wells of each cookie, pressing gently to secure it in place.
  9. Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn golden brown.
  10. Cool: Allow the Rugelach cookies to cool completely on the baking sheet to firm up before serving.

Notes

  • Chilling the dough is essential for proper texture and shape retention.
  • You can substitute einkorn flour with spelt flour or tapioca flour for a gluten-free alternative.
  • Use monk fruit allulose blend as a low-carb sweetener option.
  • Pinch edges of cookies to prevent filling from leaking during baking.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a different filling, try substituting walnuts and dried fruit with cinnamon sugar or chocolate chips.

Keywords: Rugelach, almond flour cookies, walnut raisin cookies, kosher dessert, low carb cookies, gluten-free pastry alternative, traditional Jewish pastries

Find it online: https://ellaeatsdaily.com/rugelach-cookies-with-nuts-and-dried-fruit-recipe/