Gluten-Free Raspberry Rugelach

This gluten-free rugelach is a wonderful rolled cookie filled with raspberry jam, making it a perfect choice for the holidays.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 131 Calories

Ingredients

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

Recipe Instructions

Step 1

Bake in the preheated oven until golden, 20 to 25 minutes.

Step 2

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.

Step 3

Shape dough into 3 equal-sized discs. Place in between waxed paper and refrigerate until chilled, about 1 hour.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Brush tops of each with beaten egg white and sprinkle with reserved cinnamon-sugar.