Description
Delight in these soft and buttery Rugelach Cookies, a traditional Jewish treat made with a tender almond and einkorn flour dough, filled with a luscious mix of walnuts, raisins, and cranberries. Perfectly sweetened with monk fruit and baked to golden perfection, these cookies are a wholesome twist on a classic favorite.
Ingredients
Scale
For the Dough
- 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
- 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
For the Filling
- 1/3 cup Walnuts (chopped)
- 3 tbsp Raisins
- 3 tbsp Dried cranberries
- 1 tbsp Unsalted butter (melted)
- 2 tbsp Besti Monk Fruit Allulose Blend
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, einkorn flour, baking powder, and sea salt until evenly combined.
- Cream Butter and Sweetener: In a separate large bowl, use a hand mixer to beat the softened butter with the Besti Monk Fruit Allulose Blend until the mixture becomes creamy and smooth. Then mix in the sour cream and vanilla extract until fully incorporated.
- Combine Dough: Gradually add the dry ingredient mixture to the butter mixture while continuing to beat. Mix until a uniform, sticky dough forms.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the dough is cold and very firm to handle.
- Prepare Filling: In a medium bowl, combine the chopped walnuts, raisins, dried cranberries, and Besti Monk Fruit Allulose Blend. Add the melted butter and stir until all the pieces are coated evenly with the mixture.
- Preheat Oven and Prepare Baking Sheet: Once the dough is chilled, preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Shape Cookies: Use a medium cookie scoop to scoop the dough onto the parchment-lined baking sheet, spacing cookies about 2 inches apart. Fill each scoop flat (not rounded), approximately 1.5 to 2 teaspoons per cookie. Use your thumb 2 to 3 times on each cookie to create a shallow well about 1/4 inch thick in the bottom center and slightly thicker edges. Pinch the edges gently if the dough cracks.
- Add Filling: Spoon the prepared filling mixture into the wells of each cookie, pressing it in gently without spilling over the edges.
- Bake: Bake the Rugelach cookies in the preheated oven for 12–15 minutes, or until the edges turn golden brown.
- Cool: Remove the cookies from the oven and allow them to cool completely on the baking sheet so the cookies firm up before serving.
Notes
- For a gluten-free version, substitute einkorn flour with tapioca flour completely.
- Ensure the dough is very cold before shaping to handle it easily and prevent spreading during baking.
- The thumb indent in the cookie is crucial to hold the filling without it spilling over during baking.
- Use maple syrup or honey instead of Besti Monk Fruit Allulose Blend if you prefer natural sweeteners, adjusting wet ingredients as necessary.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
Keywords: Rugelach, Almond Flour Cookies, Jewish Cookies, Gluten Free Cookies, Monk Fruit Sweetened, Walnut Raisin Cookies, Holiday Cookies
