Raspberry-Almond Rugelach

Ingredients

• For the dough:
• 4 1/4 ounces all-purpose flour, plus more for dusting
• 4 ounces cold unsalted butter, cut into large cubes
• 4 ounces cold cream cheese, cut into large cubes
• 1/2 teaspoon finely grated orange zest
• 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• For the filling and to finish:
• 1 ounce almonds, toasted and finely chopped
• 1 tablespoon granulated sugar
• 2 tablespoons fresh bread crumbs
• 1/2 cup raspberry jam, homemade or a good-quality store-bought brand, such as Bonne Maman
• 1 egg yolk whisked with 1 teaspoon cool water
• 1 teaspoon sparkling sugar

Directions

1. Add the flour to the food processor bowl, then drop in the butter and cream cheese, along with the orange zest and salt. Pulse 4 to 5 times, then run the machine until the dough comes together in a rough, shaggy ball, about 1 minute.
2. Lay out plastic wrap and dust it lightly with flour, then turn the dough onto it and flour your hands. If you are making crescents, pat the dough into a round 5 inches across; for sliced cookies, coax it into a rectangle measuring 3 by 4 inches. Flour the top, wrap it tightly, and give it a gentle smoothing with a rolling pin. Tap the edges of the round or rectangle lightly against the counter, because tidy edges now help prevent cracking later. Chill until an instant-read thermometer inserted in the dough reads 40 degrees F (4 degrees C), about 1 hour. The dough can be frozen for 3 months; thaw it overnight in the refrigerator before you continue.
3. While the dough chills, place an oven rack in the middle and heat the oven to 375 degrees F (190 degrees C). Stack 2 baking sheets, then line the upper one with parchment paper.
4. For the filling, stir the almonds and sugar together in a small bowl.
5. For crescent-style rugelach, dust your work surface with flour and roll the dough into a 9-inch circle. Let a dinner plate guide your paring knife as you neaten the edge. With an offset spatula, spread the jam across the dough, stopping short of the edge by 1/2 inch. Scatter the almond-sugar mixture evenly over the jam, then sprinkle the bread crumbs over that. Use a pizza cutter, pastry wheel, or sharp knife to divide the circle into 16 even wedges. Roll each long triangle from the wide end toward the point, then press the tip to seal it. Arrange the cookies on the baking sheet with the seam underneath. Repeat with the remaining triangles, working briskly and spacing the cookies about 2 inches apart. Move the sheet to the freezer for 20 minutes at minimum before continuing. Alternatively, freeze them until solid, then pack them in freezer bags or containers for up to 6 months; thaw overnight in the refrigerator before continuing.
6. For sliced rugelach, dust the counter lightly with flour, then roll the dough until it measures 4- by 12-inch. With an offset spatula, smooth the jam over the dough, leaving the dough bare for 1/2 inch along the two long 12-inch sides. Scatter the almond-sugar mixture evenly over the jam, then add the bread crumbs on top. Beginning at one 12-inch side, roll the dough snugly into a spiral. Aim for 3 full revolutions, and press the seam firmly closed. Set the roll on the baking sheet, then chill it in the freezer or refrigerator for at least 30 minutes and no more than 45 minutes. If it has chilled longer, let the dough warm very slightly at room temperature so it does not crack when cut. Slice the roll into 12 cookies with a pizza cutter, pastry wheel, or sharp knife, making each one an isosceles trapezoid. The smaller side of each trapezoid should be no less than 1/2 inch, and the larger side should be no more than 1 1/2 inches. Arrange the cookies on the baking sheet with the seam underneath, then move them to the freezer for at least 20 minutes before continuing. Alternatively, freeze until solid, then pack in freezer bags or containers for up to 6 months; thaw overnight in the refrigerator before continuing.
7. Brush the cookie surfaces with the egg wash, using a small pastry brush, then sprinkle with sparkling sugar. Bake for about 22 to 25 minutes, until the cookies are browned and flaky. A little filling may ooze out, and that is fine. The bottoms should be caramelized rather than blackened. Slide the cookies, still on the parchment, onto a rack and let them cool completely, about 1 hour. Store in an airtight container with sheets of wax paper between layers for up to 3 weeks, or freeze for up to 1 month.