Apricot Almond Rugelach.

Apricot Almond Rugelach

Ingredients:

1 cup sliced almonds

2 1/4 cups all-purpose flour

1 cup butter, cut into pieces

1 (8-oz.) package cream cheese, cut into pieces

1 teaspoon vanilla paste

1/2 teaspoon kosher salt

1 jar apricot preserves

3 tablespoons sugar

2 teaspoons ground cinnamon

Directions:

Pulse flour, cream cheese, vanilla paste and butter in the food processor 3 or 4 times until dough forms a small ball and leaves sides of bowl. Divide dough into 8 portions, shaping each portion into a ball. Wrap each ball separately in plastic wrap, and chill 1 to 24 hours.

Heat preserves in a small bowl until warm using the microwave.

Roll 1 dough ball into an 8-inch circle on a lightly floured surface. Brush dough with 1 to 2 Tbsp. warm preserves. Sprinkle 2 Tbsp. almonds over preserves on dough. Cut circle into 8 wedges, and roll up wedges, starting at wide end, to form a crescent shape. Place, point sides down, on a parchment paper-lined baking sheet. Repeat with remaining dough balls, preserves, and almonds. Sprinkle cinnamon sugar over crescents. Bake at 375° for 15 to 20 minutes or until golden. Remove from baking sheets, and transfer to wire racks. Cool completely (about 20 minutes)