Orange Chocolate Rugelach

Instructions

1. 1

   Preheat the oven to 180°C. Line a baking sheet with parchment paper.

   Tip: Use parchment paper to prevent the rugelach from sticking.

2. 2

   In a medium bowl, whisk together the flour and confectioner's sugar.

   Tip: Whisking helps to incorporate air and make the dough lighter.

3. 3

   Add the cold butter to the bowl and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.

   Tip: Use your fingers or a pastry blender to work the butter into the flour mixture.

4. 4

   Add the orange marmalade, dark chocolate chips, orange zest, and salt to the bowl. Mix until well combined.

   Tip: Be careful not to overmix the dough.

5. 5

   In a small bowl, whisk together the ground almonds and granulated sugar.

   Tip: Use a small bowl to avoid messing up the other ingredients.

6. 6

   Roll out the dough to a thickness of about 3 mm. Transfer the dough to a lightly floured surface.

   Tip: Use a rolling pin to roll out the dough evenly.

7. 7

   Spread the orange marmalade mixture over the dough, leaving a 1 cm border around the edges. Sprinkle the streusel topping evenly over the marmalade.

   Tip: Make sure to spread the marmalade mixture evenly.

8. 8

   Fold the edges of the dough up over the filling to form a seal. Brush the top of the rugelach with the beaten eggs.

   Tip: Use a pastry brush to apply the eggs evenly.

9. 9

   Bake the rugelach for 35-40 minutes, or until golden brown.

   Tip: Keep an eye on the rugelach while it's baking.