Gluten-Free Raspberry Rugelach

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.