Apricot-Almond Rugelach

• 1 cup chopped almonds
• 2 1/4 cups all-purpose flour
• 1 cup butter, cut into pieces
• 1 (8-oz.) package cream cheese, cut into pieces
• 1/2 teaspoon salt
• 1 (12-oz.) jar apricot preserves
• Parchment paper
• 3 tablespoons sugar
• 2 teaspoons ground cinnamon

1. Preheat oven to 350u0b0. Bake almonds in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Increase oven temperature to 375u0b0.
2. Pulse flour and next 3 ingredients in a food processor 3 or 4 times until dough forms a small ball and leaves sides of bowl. Divide dough into 8 portions, shaping each portion into a ball. Wrap each ball separately in plastic wrap, and chill 1 to 24 hours.
3. Heat preserves in a small saucepan over medium heat, stirring often, 2 to 3 minutes or until warm.
4. Roll 1 dough ball into an 8-inch circle on a lightly floured surface. Brush dough with 1 to 2 Tbsp. warm preserves. Sprinkle 2 Tbsp. pecans over preserves on dough. Cut circle into 8 wedges, and roll up wedges, starting at wide end, to form a crescent shape. Place, point sides down, on a lightly greased parchment paper-lined baking sheet. Repeat procedure with remaining dough balls, preserves, and almonds.
5. Combine sugar and cinnamon; sprinkle over crescents.
6. Bake at 375u0b0 for 15 to 20 minutes or until golden. Remove from baking sheets, and transfer to wire racks. Cool completely (about 20 minutes).

almonds, flour, butter, cream cheese, salt, apricot preserves, paper, sugar, ground cinnamon

Taken from www.myrecipes.com/recipe/apricot-almond-rugelach (may not work)