Total time: 17 minutes | Makes about 1 1/4 cups to fill 3 rugelach pastry rolls
Note: From Times Test Kitchen Director Donna Deane.
- 1/4 cup plus 1 tablespoon slivered almonds
- 3/4 cup dried cherries, chopped
- 2 tablespoons dried unsweetened coconut
- 1/2 teaspoon grated lemon zest
- 2 tablespoons brown sugar, packed
Step 1Toast the almonds in a 350-degree oven until lightly browned, about 8 minutes. Remove the nuts from the oven and let cool to room temperature. When the almonds have cooled, chop them. Set aside 1 tablespoon for sprinkling on top of the cookies.
Step 2In a small bowl, combine the remaining chopped almonds, the cherries, coconut, lemon zest and brown sugar.
70 calories; 1 gram protein; 8 grams carbohydrates; 1 gram fiber; 4 grams fat; 2 grams saturated fat; 36 mg. cholesterol; 15 mg. sodium.
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