Raspberry Rugelach

Measure the flour and powdered sugar into a bowl of a food processor and add half of the butter.

Pulse for about 8 times until the butter is the size of small peas.

Add the rest of the butter and the cream cheese and pulse until you have a grainy looking mixture that can be easily pressed into dough with your hands.

Dump the mixture onto a clean work surface and use your hands to press it into a rectangle.

Cut the pressed dough into two equal pieces and wrap each piece with plastic wrap.

Refrigerate for 6-8 hours.

Preheat your oven to 400F (204C) and line two large baking sheets with parchment paper.

Remove one piece of dough from the refrigerator, and roll it over a lightly flours work surface into a 12-inch circle.

Use a sharp knife to cut the edges of the circle. You can use a cake ring, or a large plate to as a guide.

Spread the dough with 2-3 tablespoons of the raspberry preserve and sprinkle with the chopped almonds.

Using a sharp knife, or a pizza wheel, cut the circle into 12-16 equal wedges. Like you are slicing pizza.

Roll each wedge starting from the wide side towards the end.

Line the rolled cookies over the prepared baking sheet, and repeat the process with the second piece of the dough, and what ever dough scraps you have.

Brush the unbaked cookies with the egg yolks, and sprinkle with Turbinado sugar.

Bake over the middle oven rack for 15-17 minutes, until the cookies puff and get a deep golden brown color.

Remove from the oven and set aside to cool before serving.

To shape the cookies into the classic Rugelach shape:Roll the dough into a 12x15-inch rectangle and cut it to 3 4x5 rectangles.Spread each with the preserve, sprinkle with the chopped almonds and fold each two-three times.Cut each log into 12-16 pieces.