Almond Raspberry Rugalah Cookie Recipe

Name: Almond Raspberry Rugalah Cookie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces cream cheese pkg, softened; 1 cup butter softened; 2 teaspoon sugar; 2 cups flour, all-purpose; 1 cup almonds toasted coarsely chopped; 1/2 cup golden raisins optional; 1/4 cup sugar; 1/4 cup brown sugar packed; 3/4 teaspoon cinnamon; 3/4 cup raspberry jam; 1 large eggs; 2 tablespoons sugar

Servings: persons

8 ounces cream cheese pkg, softened
1 cup butter softened
2 teaspoon sugar
2 cups flour, all-purpose
1 cup almonds toasted coarsely chopped
1/2 cup golden raisins optional
1/4 cup sugar
1/4 cup brown sugar packed
3/4 teaspoon cinnamon
3/4 cup raspberry jam
1 large eggs
2 tablespoons sugar

1
Preheat oven to 350F
2
In bowl, beat cream cheese with butter until fluffy; beat in sugar.
3
Using wooden spoon, gradually stir in flour.
4
Form dough into ball; cut into quarters and shape into rounds.
5
Wrap each in plastic wrap; refrigerate for at least 2 hours or up to 1 day.
6
Let stand at room temperature for 15 minutes before rolling.
7
Filling:
8
In small bowl, combine almonds, raisins (if using), granulated and brown sugars, and cinnamon.
9
In separate bowl, stir jam with 1 teaspoon (5 mL) water until spreadable.
10
On lightly floured surface, roll out 1 round of dough into 11-inch (28 cm) circle.
11
Carefully spread 3 tablespoons (50 mL) of the jam evenly over top.
12
Sprinkle with one-quarter of the nut mixture.
13
Using sharp knife, cut circle into 12 pie-shaped wedges.
14
Starting from wide end, roll up each wedge to form crescent shape.
15
Place on foil, or parchment lined baking sheets; refrigerate for 30 minutes.
16
Repeat with remaining dough and filling.
17
Topping:
18
Beat egg lightly; brush over surface of chilled cookies.
19
Sprinkle sugar over top.
20
Bake in oven for about 25 minutes or until golden brown.
21
Let cool on racks.

1204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces cream cheese pkg, softened, 1 cup butter softened, 2 teaspoon sugar, 2 cups flour, all-purpose, and more.

Yes, Almond Raspberry Rugalah Cookie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Raspberry Rugalah Cookie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions