I’ve used a sandy sugar wash for years to create a crisp, crunchy, sugary crust on cakes and pies. This week I was making rugelach, and instead of using egg wash and spiced sugar to finish the cookies, I decided to make a spiced sugar wash. Mine has cane sugar, cinnamon, cardamom, and water to make the sugar into a wet sandy paste. I like the texture of the finish better, and I hoped that by hydrating the spices before baking, I might get a more intense flavor out of them. The rugelach bake for about 30 minutes, and they emerged with a beautiful crust on the outside that added a delicate crunch and spicy flavor to each tender bite of cookie.
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