Dessert

Rugelach Cookies Recipe

ByElena Hart July 21, 2026July 21, 2026

Introduction

Rugelach cookies are tender, flaky pastries filled with a sweet and tangy mixture of nuts and dried fruits. This recipe offers a delightful twist with almond and einkorn flours, resulting in a rich texture that’s perfect for any occasion.

The image shows a close-up of several round cookies arranged closely on a white plate, set on a white marbled surface. Each cookie has a golden-brown base with a crumbly texture and is topped generously with a mix of dark raisins, deep red dried cranberries, and small walnut pieces, creating a rich and crunchy topping layer. The toppings are unevenly spread, giving each cookie a unique look while enhancing the contrast between the golden cookie base and the darker fruits and nuts. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup Wholesome Yum blanched almond flour
3/4 cup einkorn flour (or spelt flour, or tapioca flour for gluten free)

1/2 tsp baking powder
1/8 tsp sea salt

6 tbsp unsalted butter (softened at room temperature)
1/4 cup Besti Monk Fruit Allulose Blend

1/4 cup sour cream
1 tsp vanilla extract
1/3 cup walnuts (chopped)

3 tbsp raisins
3 tbsp dried cranberries
1 tbsp unsalted butter (melted)

2 tbsp Besti Monk Fruit Allulose Blend

Instructions

Step 1: In a large bowl, whisk together the almond flour, einkorn flour, baking powder, and sea salt.
Step 2: In a separate large bowl, use a hand mixer to beat the softened butter and 1/4 cup Besti Monk Fruit Allulose Blend until creamy. Then, beat in the sour cream and vanilla extract until combined.

Step 3: Gradually add the dry ingredients into the butter mixture, beating until a uniform, sticky dough forms.
Step 4: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours, until cold and very firm.
Step 5: While the dough chills, mix the filling. In a medium bowl, stir together the chopped walnuts, raisins, dried cranberries, 2 tablespoons Besti Monk Fruit Allulose Blend, and melted butter until everything is evenly coated.

Step 6: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
Step 7: Use a medium cookie scoop to portion the dough onto the prepared baking sheet, spacing them 2 inches apart. Each scoop should be flat, about 1.5 to 2 teaspoons of dough. Use your thumb 2-3 times on each cookie to create a large well in the center. The cookies should be approximately 2 inches wide, 1/4 inch thick in the center, and slightly thicker around the edges. Pinch the edges gently if they crack.
Step 8: Spoon the walnut and fruit filling into the wells of each cookie, pressing gently to hold.

Step 9: Bake the cookies for 12-15 minutes, or until golden brown. Allow them to cool completely to firm up before serving.

Tips & Variations

For a gluten-free version, substitute einkorn flour with tapioca flour and adjust moisture as needed.
Try swapping walnuts for pecans or adding cinnamon to the filling for extra warmth.

If you prefer a less sweet cookie, reduce the amount of sweetener in the dough or filling to taste.

Storage

Store the rugelach cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, thaw at room temperature and warm briefly in an oven at 300°F (149°C) for 5 minutes if desired.

How to Serve

A close-up view of several round, golden-brown cookies with a slightly crumbly texture, each topped with a mix of dark raisins, red dried cranberries, and light brown walnut pieces that add a glossy and chunky look to the surface. The cookies are stacked closely together on a white plate, all placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of einkorn or spelt?

Yes, regular all-purpose flour can be used, but it may slightly change the texture and flavor. Einkorn and spelt add a nuttier taste and a lighter crumb.