This gluten-free rugelach is a wonderful rolled cookie filled with raspberry jam.

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Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 50 mins
Servings:
24
Yield:
24 rugelach
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

131 calories; protein 2g; carbohydrates 10g; fat 9.6g; cholesterol 15.3mg; sodium 23.9mg. Full Nutrition
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