GLUTEN-FREE RASPBERRY RUGELACH

Gluten-Free Raspberry Rugelach image

This gluten-free rugelach is a wonderful rolled cookie filled with raspberry jam.

Provided by Tina

Time 1h50m

Yield 24

Number Of Ingredients 12

Ingredients

½ (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
4 tablespoons white sugar, divided, or as needed
1 cup hazelnut flour
½ cup white rice flour
½ cup blanched almond flour
1 ½ teaspoons xanthan gum
½ teaspoon vanilla extract
¾ teaspoon ground cinnamon
1 tablespoon white rice flour
½ (8 ounce) jar seedless raspberry jam
1 large egg white, beaten

Steps:

Beat cream cheese, butter, and 3 tablespoons sugar together with an electric mixer until creamy. Mix in hazelnut flour, 1/2 cup rice flour, almond flour, xanthan gum, and vanilla extract.
Shape dough into 3 equal-sized discs. Place in between waxed paper and refrigerate until chilled, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or nonstick foil. Combine remaining 1 tablespoon sugar and cinnamon in a small bowl; set aside.
Place a sheet of waxed paper on the counter and sprinkle lightly with rice flour. Flatten a dough disc on the waxed paper, lightly dusting the top with rice flour also. Roll into a 6-inch circle. Repeat with remaining dough. Spread raspberry jam in a thin layer on each circle, leaving 1/2 inch free at the edges.
Cut each circle into 8 wedges using a pizza cutter. Roll each wedge, starting at the widest edge, to a point. Place on the prepared cookie sheets.
Brush tops of each with beaten egg white and sprinkle with reserved cinnamon-sugar.
Bake in the preheated oven until golden, 20 to 25 minutes.

Nutrition Facts : Calories 131.1 calories, Carbohydrate 10 g, Cholesterol 15.3 mg, Fat 9.6 g, Fiber 1.3 g, Protein 2 g, SaturatedFat 3.6 g, Sodium 23.9 mg, Sugar 5 g