Cherry Almond Cream Cheese (Print Version)
# Ingredients:
→ Dough
01 -
240 grams all-purpose flour
02 -
2 teaspoons pure vanilla extract
03 -
1 1/4 teaspoons table salt or 2 teaspoons kosher salt
04 -
78 grams granulated sugar
05 -
227 grams cream cheese, make sure it's nice and soft
06 -
226 grams unsalted butter, just let it get to room temp
→ Filling and Finishing
07 -
Turbinado sugar or sanding sugar to sprinkle on top
08 -
1 large egg white, give it a light whisk
09 -
150 grams roasted salted almonds
10 -
340 grams cherry preserves
# Instructions:
01 -
Start by tossing the butter, cream cheese, sugar, salt, and vanilla into your bowl. Keep your mixer on low till the stuff's blended, then crank it to high and keep on scraping the sides. Mix until it’s super airy and fluffy—should take about 4 minutes.
02 -
Dump in the flour and run your mixer just until everything’s barely mixed up. Stop right away so you don't make it tough.
03 -
Plop half the dough onto each piece of plastic wrap and form two flat circles around 20 centimeters across. Wrap them tight and chill them for at least 2 hours, but overnight's even better.
04 -
Grab a big piece of parchment that will fit your pan and drop it on your countertop. Sprinkle on some flour. Pull one dough round from the fridge, lay it down, dust the top with more flour. Roll it out to about 36 by 25 centimeters and keep it about 0.6 cm thick—add flour if it sticks.
05 -
Slide the dough and parchment onto your baking pan. Do the same to the other dough round, layer it on top with its own parchment, and top it off with another sheet. Throw it back into the fridge for half an hour.
06 -
While you're waiting for the dough to chill, pulse those almonds in your food processor till none are bigger than a pea.
07 -
Turn your oven on to 176°C. Lay out a piece of parchment on a baking tray.
08 -
Work with one chilled dough slab first. Trim those edges with a pizza or pastry cutter. Spread half the cherry jam all over the dough, then throw on half your chopped almonds. Slice the dough lengthwise so you end up with two big strips.
09 -
Divide each big strip into pieces about 5 cm wide—try for 10 or 12 per strip. Gently unstick each rectangle with a spatula, roll 'em up snug, and put seam side down on your tray. Do the same for the rest of the dough.
10 -
Brush some egg white over the top of each roll, then toss sugar over everything.
11 -
Pop the tray in your hot oven for 20-25 minutes, until they're looking golden on top. Let the whole tray cool on a wire rack before moving the cookies.
12 -
When they're totally cool, keep them in an airtight tub on the counter up to 2 days, fridge for 5, or toss them in the freezer for 6 weeks.
# Notes:
01 -
Let the dough get really cold so it rolls out easier and you end up with that classic flaky bite.