Cherry Almond Cream Cheese (Print Version)
# Ingredients:
→ Dough
01 -
240 grams plain flour
02 -
2 teaspoons real vanilla extract
03 -
1 1/4 teaspoons table salt or 2 teaspoons kosher salt
04 -
78 grams white sugar
05 -
227 grams cream cheese, softened
06 -
226 grams unsalted butter, room temp
→ Filling and Finishing
07 -
Turbinado sugar or sanding sugar for the tops
08 -
1 big egg white, lightly whipped
09 -
150 grams roasted almonds with salt
10 -
340 grams cherry jam
# Instructions:
01 -
Once your cookies have cooled off, pop them in a sealed container and leave them on the counter for up to two days. Stick them in the fridge for five days, or freeze for as long as six weeks.
02 -
Bake those cookies for about 20 to 25 minutes, till the tops look golden and nice. Let the tray cool on a rack, and don't touch until cookies reach room temp.
03 -
Brush egg white across the tops and sprinkle with turbinado or sanding sugar for some sparkle.
04 -
Take each strip, cut it into chunky rectangles about 5 cm wide. Slide a spatula under them to lift, then roll each tightly and lay seam-down on your prepped baking tray. Finish with the rest.
05 -
Stick with one sheet of dough first. Tidy up the edges using a pizza or pastry cutter. Slather on half the cherry jam, then scatter half the almonds. Slice down the middle to make two wide strips.
06 -
Switch your oven to 176°C. Park a baking sheet lined with parchment close by.
07 -
Toss almonds into a food processor and pulse until they're no bigger than peas.
08 -
Move the rolled dough (keep it on the parchment) to a baking sheet. Roll out the other disk, lay it on top with its parchment between layers, and cover with another sheet. Chill the stack for 30 minutes.
09 -
Get a parchment sheet ready that's about the size of a half baking pan. Sprinkle on some flour. Grab a dough disk from the fridge and place it on the parchment. Dust a little flour on the surface and roll the dough out to roughly 36 x 25 cm and 0.6 cm thick, adding extra flour if it's sticky.
10 -
Split the dough up between two pieces of plastic wrap. Pat each into a round disk around 20 cm wide, seal tight, and chill in the fridge for at least two hours or even better, all night.
11 -
Add in the flour and use low speed to blend until you don't see streaks. Stop mixing as soon as it looks combined.
12 -
Grab a big bowl and add the butter, cream cheese, sugar, salt, and vanilla. Mix on low, then crank up the speed and scrape if you need to. Beat until it's super airy and light, about four minutes.
# Notes:
01 -
Let the dough chill long enough — it makes rolling way easier and gives you soft, flakey cookies.