Hands-On Time
1 Hour
Total Time
3 Hours 30 Mins
Yield
36
Romulo Yanes

How to Make It

Step 1

Beat the butter, cream cheese, salt, and 2 tablespoons of the sugar in a large bowl with an electric mixer on medium until smooth, about 2 minutes. Reduce speed to low and gradually add the flour. Beat until the dough is smooth, about 2 minutes. Divide the dough into 3 portions and shape each into a disk. Wrap each disk with plastic wrap and chill 1 hour.

Step 2

Meanwhile, bring the jam to a gentle boil in a medium saucepan. Cook over medium, stirring often, until the mixture reduces by half, 8 to 10 minutes. Cool completely, about 30 minutes.

Step 3

Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Pulse the almonds and the remaining 2 tablespoons of sugar in a food processor until coarsely chopped, 5 or 6 times. Add the chocolate chips and process until the mixture is finely ground, about 30 seconds.

Step 4

Roll 1 disk of the dough into a 13-inch circle on a lightly floured surface. Spread ¼ cup of the jam over the dough, leaving a ½-inch border around the edge. Sprinkle ¼ cup of the almond mixture over the jam. Using a sharp knife or pizza cutter, cut the circle into 12 wedges, like a pizza. Starting at the wide end, roll up the triangles and transfer, seam-side down, to the baking sheets. Whisk together the egg and water in a small bowl. Lightly brush the cookies with the egg wash. Repeat with the remaining disks of dough.

Step 5

Bake, rotating the sheets halfway through, until browned and crisp, 22 to 25 minutes. Cool on baking sheets 5 minutes. Transfer to wire racks to cool completely.

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