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1
In a food processor, pulse the flour with 2 tablespoons of the sugar and the salt.
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2
Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces of butter still visible.
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3
Add the cream cheese and pulse until the dough just starts to come together.
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4
Scrape the dough out onto a work surface and pat into a ball.
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5
Halve the dough and flatten each half into a disk.
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6
Wrap in plastic and refrigerate until well chilled, about 1 hour.
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7
Preheat the oven to 350.
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8
Spread the almonds on a baking sheet and toast until lightly browned, 5 minutes.
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9
Transfer to a bowl and let cool.
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10
Line 2 large rimmed baking sheets with parchment paper.
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11
On a lightly floured work surface, roll out 1 dough disk into a 16-inch round, a scant 1/4 inch thick.
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12
Spread half of the jam evenly over the dough in a thin layer and sprinkle evenly with half of the toasted almonds and 1/4 cup of the sugar.
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13
Using a knife or pizza cutter, cut the dough round into 12 wedges.
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14
Starting at the wide end, roll up each wedge, ending with the tip on the bottom.
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15
Arrange the rolls on the prepared sheets at least 1 inch apart; freeze for 20 minutes or up to 3 days.
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16
Repeat with the remaining dough, jam, almonds and sugar.
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17
Bake the rugelach for 25 minutes, until golden brown.
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18
Let cool for 10 minutes on the baking sheets, then transfer to a rack and let cool completely.
