Day 14 Almond Biscotti and Raspberry Rugelach

These are by far the cookies that require the most time, (besides of course pizzelles), but they are both faves of my grandmom, so I will be making them for her!


Almond Biscotti

• 1 Cup Blanched almonds, toasted and chopped coarsely
• 1 tsp baking powder 
• 2 cups flour
• 3/4 cup sugar
• 3 large eggs
• 1 tsp vanilla 
• 1/2 tsp almond extract

1. Preheat oven to 300 degrees
2. In a bowl, beat together all the dry ingredients until mixed.
3. Add in the wet ingredients.
4. mix until a dough forms.
5. On a lightly floured surface form a log 14 inches long and 2-3 inches wide.
6. Bake for 40 minutes or until firm to the touch.
7. Take out and cool for 10 minutes and then slice into 1/2 inch slices/.
8. Lay cut side down on cookie sheet and bake for 10 minutes, turn over and bake for another 10 minutes.
9. makes about 28

Raspberry Rugelach
for the dough

• 1/2 cup unsalted butter, softened
• 3 ounces cream cheese softened
• 1/4 tsp vanilla
• 1/4 tsp cinnamon
• 1 cup flour

1. Cream the butter and cream cheese together.
2. Add the vanilla and cinnamon and mix until combined
3. Add the flour, mixing until a dough ball forms.
4. Shape into a flattened ball and wrap with plastic wrap, chill for at least 1 hour.

For the filling

• 1/2 cup black raspberry jam
• 1/3 cup sugar
• 1 1/4 tsp cinnamon
• 1/3 cup chopped raisins
• 1/2 cup pecans, finely chopped

1. Preheat oven to 375.
2. On a lightly floured board, roll dough to form a 13 inch round
3. Mix all the filling ingredents.
4. Spread filling evenly over the dough almost to the edge.  
5. Cut dough into 16ths using a pizza cutter
6. Starting at the wide end, roll each up into a triangle and place it point side down on the baking sheet, 2 inches apart.
7. Bake in the center of the oven 15-20 minutes or until golden.
8. makes 16