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Ingredients

• Dough
• 1/2 of a 7-oz tube almond paste
• 11/2 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

Description

Almond-Cranberry Rugelach - The Huffington Post

Kitchen Daily