Cherry Almond Rugelach

Instructions

1. Add the butter, cream cheese, sugar, salt, and vanilla to a mixing bowl. Beat with an electric mixer on low speed just to combine, then on high speed, stopping to scrape down the sides of the bowl a couple of times, until very light and fluffy, about 4 minutes.
2. Add the flour and beat on low speed just until incorporated.
3. Spread two pieces of plastic wrap out on the counter. Scoop one half of the dough onto each piece of plastic wrap. Shape each pile of dough into a disk that's approximately 8 inches in diameter. Wrap dough tightly and refrigerate for at least 2 hours, and preferably overnight.
4. Lay a sheet of parchment paper that's approximately the size of a cookie sheet (half sheet pan) out on a work surface and dust the surface of the parchment with flour. Remove one piece of dough from the refrigerator and set it in the center of the parchment. Dust the top lightly with flour and roll out into a rectangle that's approximately 14 inches by 10 inches and ¼ inch thick. To keep the dough from sticking, periodically, dust the surface with flour, lay another sheet of parchment paper over the top, and flip the whole thing over. Peel off the top sheet of paper, dust with more flour, and continue rolling.
5. Slide the dough, still resting on the parchment, onto a cookie sheet and cover it with another piece of parchment paper. Repeat with the other half of the dough, sliding it on top of the first sheet of dough. Cover the top sheet of dough with another piece of parchment paper and place in the refrigerator for 30 minutes.
6. While the dough chills, dump the almonds into the bowl of a food processor and pulse until there are no pieces larger than a pea.
7. Preheat the oven to 350 degrees F (176 degrees C) and line a baking sheet with parchment paper. Remove the sheets of dough from the refrigerator.
8. Work with one piece of dough at a time. Using a pizza wheel or pastry wheel, trim the edges of the dough so you have (mostly) straight sides. Spread half the cherry preserves over the surface of the dough and sprinkle evenly with half the chopped almonds. Cut the dough in half lengthwise so that you have two long rectangular strips of dough.
9. Working with one strip of dough at a time, cut the dough vertically into rectangles that are approximately 2 inches wide. Aim for 10-12 rectangles per strip of dough. Using a spatula, separate one rectangle away from the rest of the dough and roll it up. Place the cookie seam side down on the parchment-lined baking sheet and repeat with the rest of the dough.
10. Use a pastry brush to brush egg white over the tops of all the cookies. Sprinkle with turbinado or sanding sugar.
11. Bake the cookies for 20 - 25 minutes, just until they are barely beginning to brown on the top. Set the baking sheet on a wire rack and let the cookies cool completely. Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, and in the freezer for up to 6 weeks.