In a food processor, combine 8 ounces of cold cream cheese, 1 cup of cold butter, 2 cups of all-purpose flour, and ½ teaspoon of sea salt. Pulse until the mixture resembles coarse crumbs. Divide the dough into two portions, shape each into a square, wrap in plastic wrap, and refrigerate until firm—this should take at least 2 hours, or ideally overnight.

Once chilled, remove the dough and roll each piece into a 12-inch square on a lightly floured surface. Cut the square in half to create two rectangles. Brush melted butter over the dough, then sprinkle a mixture of ½ cup brown sugar, ½ cup chopped almonds, 1 cup white chocolate chips, and 1 teaspoon ground cinnamon, leaving a small border around the edges. Roll the dough tightly from the side without cuts to form a log, pressing lightly as you go.

Wrap each rolled log in plastic wrap and place them in the freezer for 30 to 60 minutes until firm. This step is crucial to ensure they hold their shape while baking. Meanwhile, preheat your oven to 400°F and prepare a baking sheet lined with parchment paper.

Once the logs are firm, remove them from the freezer and slice each log into 1-inch pieces. Place the rugelach on the prepared baking sheet, seam-side down. In a small bowl, whisk together a beaten egg and a bit of water for an egg wash. Brush the tops of the cookies, sprinkle with optional sanding sugar, and bake for 15 to 17 minutes, or until they are golden brown and puffed.

While the rugelach bakes, prepare the vanilla raspberry sauce. In a blender, blend 2 cups of fresh raspberries until smooth. Pour this puree into a saucepan, add ¼ cup granulated sugar, and simmer over medium heat for about 8 to 10 minutes until the sauce thickens slightly. Stir in 1 teaspoon of vanilla extract, and remove from heat to cool.

After baking, let the White Chocolate Almond Rugelach cool on the pan for about 10 minutes before transferring them to a wire rack. Serve these delightful cookies alongside the homemade vanilla raspberry sauce for dipping.