In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese together until well combined. Beat in the sugar, then add the egg yolks and vanilla and continue beating until combined, scraping down the sides as needed.

Gradually add in the flour and baking powder, beating until combined. Divide the dough into 4 quarters and wrap in plastic wrap; refrigerate for 1 hour, or until ready to bake.

Flour a clean surface and work with one piece at a time, rolling out each quarter of dough into a large circle, around 10” wide and ¼” thick.

Place ¼ cup of the raspberry jam on top of the dough and use a knife to smooth it over the surface of the dough, repeating with each rolled out portion of dough.

Combine the nuts, cinnamon and sugar in a small bowl, then divide into 5 equal portions. Sprinkle ⅕ of the nut mixture over each quarter of the rolled out, jam spread dough, reserving the last ⅕ of the nut mixture to dip the rugelach into.

Use a pizza cutter or a sharp knife to cut each round of dough into 12 equal triangular pieces. Starting at the wide end, tightly roll each slice toward the center of the circle to create the spiral rugelach shape.

Use a handheld whisk or electric beaters to lightly froth the reserved egg whites, 3-4 minutes. Dip each rugelach into the egg whites, then into the reserved nut mixture.

Place the dipped rugelach onto a parchment lined baking tray, leaving space between each one. Repeat shaping and filling the rest of the rugelach from the remaining 3 pieces of dough.

Preheat the oven to 350 degrees. Meanwhile, chill the rugelach in the refrigerator for 15 minutes. Once chilled, bake the rugelach for 17-20 minutes, or until golden brown. Cool the rugelach for 15 minutes on a cooling rack and serve.