Are you done detoxing? These are the most amazing cookies ever, well, in my opinion anyways!!! I love the quince and dark chocolate together. It is a unique and delicious flavor combination!
Rugelach means” little twists” and it is a traditional Jewish dessert typically made with a cream cheese dough. I used mascarpone instead of cream cheese which made it a bit more delicate. There are so many flavor combinations you can do. It is endless, really!
I first discovered these amazing cookies when I was searching for something unique to bake at my restaurant. I decided to make them and after trying one, I was hooked! They are just so light and flaky yet rich and decadent!
I’m not going to lie, but these cookies are a bit more labor-intensive than your normal cookies. However, they are so worth it! Just go slow when rolling them into their cute little crescent shapes.
Recipe: Makes 48
- 1/2 Cup Mascarpone Cheese – room temperature
- 2 Sticks Salted Butter – room temperature
- 1/2 Cup Beet Sugar
- 1 Teaspoon Pure Almond Extract
- 1/8 Teaspoon Sea Salt
- 1 1/3 Cups All purpose Flour
- 1 Cup Whole Wheat Flour
- 1/4 Raw Almonds – ground
- 1 Cup Raw Almonds – ground
- 3/4 Cup Chocolate – roughly chopped
- 1/4 Cup Terbinado Sugar – packed
- 1 Teaspoons Ground Cinnamon
- 1/4 Teaspoon Ground Cardamom
- 10 ounces – 1/2 Cup + 2 Tablespoons Quince Preserves
Grind the almonds in a food processor until a fine crumble, mix 1/4 cup into the flour and set aside.
In a food processor, cream the cheese and butter until light.
Add sugar, salt, and vanilla.
Add the flour and ground almonds and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball into four pieces, wrap each piece in plastic, and refrigerate for about 1 hour.
Roughly chop the chocolate into small pieces. Mix the 1 cup of ground almonds with the terbinado sugar, cinnamon, cardamom and chocolate. Set aside
Bake for 17 to 20 minutes, or until lightly browned. Remove to a wire rack and let cool.