I wanted to share how delicious these crisp, chewy toffee cookies turned out. I love the Dark Chocolate Almond Lacey Cookies from Trader Joe’s. So when Little Bird insisted we do a mommy-daughter baking project during Baby Bird’s nap yesterday, we tried out this copy cat recipe featuring a honey toffee and orange zest.
We used this recipe from My Jerusalem Kitchen with local honey. We made them exactly as written with a few small changes. I think they taste better than the store-bought. The orange zest and cinnamon add more levels of flavor. The store-bought can be pretty addicting, but these went really quick!
My notes on making Dark Chocolate Almond Lace Cookies:
We used Trader Joe’s Almond Meal in place of the finely chopped almonds. The recipe still worked great and it was a convenient swap.
I baked them on silicone mats instead of parchment paper. Again, worked well and a reusable option.
We made the sandwich version with melted chocolate in the middle. Our yield was a dozen sandwich cookies. I might double the recipe if making to share.
Please use organic citrus anytime you are zesting or otherwise eating peel. p.s. Our orange tree smells AMAZING right now!
Rugelah, rugelach, ruggelah… don’t come here looking for a definitive spelling. Hebrew words, like Hanukkah, have no one right spelling in English. But read on if you want a proper recipe.
Any way you spell it, rugelach is a Jewish cookie made with a cream cheese pastry dough, and rolled with brown sugar, nuts, cinnamon, and anything else you like. These rugelach include chocolate chips.
This rugelach recipe comes from my mom and has been perfected for over 20 years. For most of those years she has lead the baking for the Jewish Food Festival in Carmel, for which she and a team make 2000+ pieces in small batches each year. When a recipe has been made several hundred times, you know that it is tried and true.
Here I am with my dad, circa age 15, in a mock wedding from the era of “Fiddler on the Roof” at the Jewish Food Festival.
Random trivia: My cousin Rachel has had many nicknames over the years, but “Rugelach” is one of the earliest.
This recipe freezes really well. My mom will pre-cut a roll, but leave one layer of the roll intact, so that it stays together as a log. Then you can pull it out, cut the rest of the way, and bake any time you have a craving. The cookies don’t even have to defrost before baking.
This chocolate chip version is tasty, but I love the simple brown sugar, cinnamon and nuts original the best.
Cream butter and cream cheese and gradually add flour. Roll into a ball and chill overnight.
Divide ball into 2 pieces and roll each into an ⅛ inch thick rectangular shape. Mix the brown sugar, nuts and cinnamon and liberally spread the mix on the dough. Roll jelly roll fashion, starting with the longest side of the rectangle.
Cut ¾ inch slices and bake on a silicone mat at 350* for 20 minutes, or until brown and bubbling.
Nuts chopped fine with a food processor and mini chocolate chips are preferred as bigger chips or nuts will tear the dough when rolling up the logs.
Hi! I started Baby Birds Farm after the birth of my first daughter. I started sharing seasonal recipes featuring produce from our garden, eggs from our chicken, and homemade cheeses from our goat milk co-op. Fast forward a few years, another daughter, another business, and now we are just surviving and enjoying our busy life and food as much as we can. Join our journey of good food, farm-to-table restaurants in San Diego and healthy living!
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Abigail Burd, Licensed Clinical Social Worker and Psychotherapist, provides women's mental health in San Diego, CA. Specialities include managing anxiety and depression during pregnancy, postpartum and parenting. Learn more about my practice, Burd Psychotherapy, in Clairemont (San Diego) at www.burdtherapy.com.