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<TABLE cellSpacing=0 cellPadding=0 width=451 border=0><TBODY><TR><TD class=titletext vAlign=top colSpan=2>Cranberry & Orange Almond Rugelach</TD></TR><TR><TD class=titletext vAlign=top width=97><A href="http://www.odense.com/recipes/recipe35-400w.jpg"><IMG alt="" hspace=0 src="http://www.odense.com/recipes/recipe35-130h.jpg" align=left vspace=3 border=0></A> </TD><TD class=titletext vAlign=center align=left width=379></TD></TR><TR><TD class=recipedesc vAlign=top colSpan=2>This recipe combines classic flavors to make a festive cookie that’s perfect for the holidays.</TD></TR><TR><TD class=recipedesc vAlign=top colSpan=2>
<A href="javascript:Slides('http://www.odense.com/recipes/slideshow.cfm?35')" ;>See the slide show</A> </TD></TR><TR><TD vAlign=top colSpan=2>
Yield:
60 cookies </TD></TR><TR><TD vAlign=top colSpan=2>
Time:
30 minutes to assemble
21-23 minutes to bake per tray
Total Time: 1 hr. & 20 minutes</TD></TR><TR><TD vAlign=top colSpan=2>
Ingredients:</TD></TR><TR><TD vAlign=top colSpan=2><IMG height=50 src="http://www.odense.com/recipes/almondpaste50h-vertical-bordered.jpg" width=208 align=left> In the
Baking
Aisle</TD></TR><TR><TD vAlign=top colSpan=2>Crust: </TD></TR><TR><TD vAlign=top colSpan=2>1 box (7oz) Odense Almond Paste </TD></TR><TR><TD vAlign=top colSpan=2>2 cups flour </TD></TR><TR><TD vAlign=top colSpan=2>1/4 tsp salt </TD></TR><TR><TD vAlign=top colSpan=2>1-8 oz package chilled cream cheese, cut into 1/2” pieces </TD></TR><TR><TD vAlign=top colSpan=2>2 sticks chilled butter (1 cup), cut into 1/2” pieces </TD></TR><TR><TD vAlign=top colSpan=2>Filling: </TD></TR><TR><TD vAlign=top colSpan=2>1 cup almonds </TD></TR><TR><TD vAlign=top colSpan=2>1-5 oz package sweetened dried cranberries </TD></TR><TR><TD vAlign=top colSpan=2>1 tsp grated orange rind </TD></TR><TR><TD vAlign=top colSpan=2>1-12 oz jar orange marmalade </TD></TR><TR><TD vAlign=top colSpan=2>1 beaten egg </TD></TR><TR><TD vAlign=top colSpan=2>Granulated sugar for dusting </TD></TR><TR><TD vAlign=top colSpan=2>
Equipment:
Box grater </TD></TR><TR><TD vAlign=top colSpan=2>Food processor </TD></TR><TR><TD vAlign=top colSpan=2>Rolling pin </TD></TR><TR><TD vAlign=top colSpan=2>2 large cookie sheets </TD></TR><TR><TD vAlign=top colSpan=2><TABLE cellSpacing=0 cellPadding=0 width="100%" border=0><TBODY><TR><TD vAlign=top width=451>
Directions:  (Click on any image to enlarge.) </TD></TR><TR><TD vAlign=top><A href="http://www.odense.com/recipes/recipe35-step1-400w.jpg"><IMG height=80 src="http://www.odense.com/recipes/recipe35-step1-90h.jpg" width=107 align=right border=0> </A>1 Grate the almond paste on the large hole side of a box grater. </TD></TR><TR><TD vAlign=top colSpan=3 height=5> </TD></TR><TR><TD vAlign=top>2 Combine the almond paste, flour and salt in a food processor fitted with a metal blade. Pulse to combine. </TD></TR><TR><TD vAlign=top><A href="http://www.odense.com/recipes/recipe35-step3-400w.jpg"><IMG height=80 src="http://www.odense.com/recipes/recipe35-step3-90h.jpg" width=107 align=right border=0> </A>3 Add the cream cheese and butter and pulse until mixture looks like a coarse corn meal. </TD></TR><TR><TD vAlign=top colSpan=3 height=5> </TD></TR><TR><TD vAlign=top><A href="http://www.odense.com/recipes/recipe35-step4-400w.jpg"><IMG height=80 src="http://www.odense.com/recipes/recipe35-step4-90h.jpg" width=107 align=right border=0> </A>4 Pour dough out onto a lightly floured work surface. Press and knead into a ball and divide into 4 equal balls. Shape each ball into a flat disk, about 5", and wrap well. Refrigerate while making filling. </TD></TR><TR><TD vAlign=top colSpan=3 height=5> </TD></TR><TR><TD vAlign=top><A href="http://www.odense.com/recipes/recipe35-step5-400w.jpg"><IMG height=80 src="http://www.odense.com/recipes/recipe35-step5-90h.jpg" width=107 align=right border=0> </A>5 In the same bowl combine the almonds, cranberries and rind. Process until very finely chopped. Set aside. </TD></TR><TR><TD vAlign=top colSpan=3 height=5> </TD></TR><TR><TD vAlign=top>6 Preheat oven to 375 F. Line cookie sheets with parchment paper or foil. </TD></TR><TR><TD vAlign=top><A href="http://www.odense.com/recipes/recipe35-step7-400w.jpg"><IMG height=80 src="http://www.odense.com/recipes/recipe35-step7-90h.jpg" width=107 align=right border=0> </A>7 On a lightly floured table, roll one of the disks into a 9” circle, keeping other disks refrigerated until ready to roll out. Use a 9” plate or cake pan for a guide and trim edges neatly. Save trimmings for 5th circle. </TD></TR><TR><TD vAlign=top colSpan=3 height=5> </TD></TR><TR><TD vAlign=top><A href="http://www.odense.com/recipes/recipe35-step8-400w.jpg"><IMG height=80 src="http://www.odense.com/recipes/recipe35-step8-90h.jpg" width=107 align=right border=0> </A>8 Spread 3 Tbsp of marmalade over dough. Sprinkle 1/2 cup of filling over marmalade. Press firmly into dough. Cut circle into 12 equal pie shaped wedges. </TD></TR><TR><TD vAlign=top colSpan=3 height=5> </TD></TR><TR><TD vAlign=top><A href="http://www.odense.com/recipes/recipe35-step9-400w.jpg"><IMG height=80 src="http://www.odense.com/recipes/recipe35-step9-90h.jpg" width=107 align=right border=0> </A>9 Beginning with the wide end of the wedge, roll cookie to the point. Shape into a crescent and place on cookie sheets. </TD></TR><TR><TD vAlign=top colSpan=3 height=5> </TD></TR><TR><TD vAlign=top><A href="http://www.odense.com/recipes/recipe35-step10-400w.jpg"><IMG height=80 src="http://www.odense.com/recipes/recipe35-step10-90h.jpg" width=107 align=right border=0> </A>10 Brush rugelach with egg and sprinkle with sugar. Bake for 21 to 23 minutes or until golden. Cool on wire rack. 

Tip: Since unbaked rugelach freezes well, prepare all cookies & bake only what you need. Wrap well and freeze the rest to bake for unexpected company. </TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE>

Quote:

Almond-Cranberry Rugelach

Makes 36
Active: 40 min/Total: 2 hr (includes 1 hr chilling dough)

Planning Tip: Rugelach can be made up to 4 days ahead and stored in an airtight container at room temperature.

Dough
1/2 of a 7-oz tube almond paste
1 1/2 cups all-purpose flour
2 Tbsp packed light-brown sugar
1/4 tsp salt
3/4 stick (6 Tbsp) unsalted butter, cut in pieces
1 brick (3 oz) cream cheese

Filling
1 cup toasted almonds, very finely chopped
1 cup frozen or fresh cranberries, very finely chopped
2/3 cup packed light-brown sugar
1/2 tsp ground cinnamon

Topping
1 large egg, lightly beaten
2 Tbsp granulated sugar
1/4 tsp ground cinnamon

1. Dough: Grate almond paste on large holes of a box grater into food processor bowl. Add flour, sugar and salt; process until almond paste is incorporated into flour. Add butter and cream cheese; pulse until moist crumbs form. Transfer mixture to work surface and press together and knead until a dough forms. Divide dough in thirds. On a lightly floured surface, shape each portion into a 1/2-in.-thick disk. Wrap separately in plastic wrap; refrigerate 1 hour.

2. Heat oven to 350°F. Line baking sheet with parchment paper, nonstick foil or reusable nonstick liner.

3. Filling: Combine ingredients in a medium bowl. On floured surface, roll 1 disk dough (keep rest refrigerated) into a 9-in. circle; trim to an even 8 1/2-in. circle. Spread 1/3 the filling (a scant 1/2 cup) over round; lightly press onto dough to adhere. With pizza wheel or knife, cut in 12 wedges. With spatula, slide 1 wedge out from round. Roll up from wide edge to point. Repeat with remaining wedges. Place point side down about 2 in. apart on prepared baking sheet.

4. Topping: Brush rugelach with egg. Mix sugar and cinnamon in a cup; sprinkle over cookies.

5. Bake 21 to 23 minutes, until lightly browned. Cool on rack on baking sheet. Repeat with remaining dough.

Per rugelach: 105 cal, 2 g pro, 12 g car, 1 g fiber, 5 g fat (2 g sat fat), 14 mg chol, 28 mg sod