This gluten-free rugelach is a wonderful rolled cookie filled with raspberry jam.
Provided by Tina
Categories Jewish Recipes
Time 1h50m
Yield 24
Number Of Ingredients 12
Steps:
- Beat cream cheese, butter, and 3 tablespoons sugar together with an electric mixer until creamy. Mix in hazelnut flour, 1/2 cup rice flour, almond flour, xanthan gum, and vanilla extract.
- Shape dough into 3 equal-sized discs. Place in between waxed paper and refrigerate until chilled, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or nonstick foil. Combine remaining 1 tablespoon sugar and cinnamon in a small bowl; set aside.
- Place a sheet of waxed paper on the counter and sprinkle lightly with rice flour. Flatten a dough disc on the waxed paper, lightly dusting the top with rice flour also. Roll into a 6-inch circle. Repeat with remaining dough. Spread raspberry jam in a thin layer on each circle, leaving 1/2 inch free at the edges.
- Cut each circle into 8 wedges using a pizza cutter. Roll each wedge, starting at the widest edge, to a point. Place on the prepared cookie sheets.
- Brush tops of each with beaten egg white and sprinkle with reserved cinnamon-sugar.
- Bake in the preheated oven until golden, 20 to 25 minutes.
Nutrition Facts : Calories 131.1 calories, Carbohydrate 10 g, Cholesterol 15.3 mg, Fat 9.6 g, Fiber 1.3 g, Protein 2 g, SaturatedFat 3.6 g, Sodium 23.9 mg, Sugar 5 g
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