These dainty and delicious biscuits freeze well either baked or unbaked. You can also sprinkle the tops with demerara sugar right before baking.
Tasted good, but quite time consuming and the cakes deformed during baking and filling split out all over baking tin. - 15 Sep 2017
dough is the same ratio as the rugalach II, the filling uses almonds and lemon zest instead. the baking temp is better here, it will not burn the jam if overfilled. also i roll this in a rectangle rather than a circle, spread the filling then cut the "triangles" using a pastry cutter in a "zig zag" fashion across the short side of the rectangle. also i fine grind my almonds, toast then measure, then mix using an electric blending wand. it makes for a more homogenous filling. finally, bake on parchment paper, nothing sticks to that, and the product bakes to a more uniform color. signed an alumni from culinary institute of america '89 - 24 Dec 2001 (Review from Allrecipes US | Canada)
Delicious recipe and not too hard to make even though there are several steps. One thing that the recipe did not make clear is which nuts to use inside and which to use outside. I used the toasted ones inside since the baking would toast the untoasted ones on the outside. Also, 1/2 cup of jam is plenty for the filling. 20 minutes was the perfect baking time in my oven. - 17 Feb 2005 (Review from Allrecipes US | Canada)