March 19, 2019

Buttery Almond Hamantaschen with Fruity Filling

Makes 40 pastries made with 3-inch glass or cookie cutter


2 cups all-purpose flour
dash of salt
1 teaspoon baking powder
10 tablespoons butter, room temperature
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
2 tablespoons almond flour

Filling (from "The Gluten-free almond flour cookbook" by Amsterdam Elana)

1 cup dried currants (use dried cranberries)
1 & 1/2 cups water (more if need)
1 medium apples, peeled, cored, and diced into 1/4-inch cubes
6 slivers lemon rind, 1-inch long by 1/4-inch wide
1 teaspoon vanilla extract
1 cup dried apricots, chopped into 1/4-inch pieces
1 tablespoons plain dry breadcrumbs
Couple tablespoons milk for brushing
Poppy seed for sprinkling

To make filling, puree currants and water in a blender until smooth. In a medium saucepan, combine currant mixture, apples, lemon ring. vanilla, and dried apricots. cook over medium heat, stirring occasionally until apples are soft, about 45 minutes. If mixture becomes too dry, add a little bit water. I added 1/4 cup water. Remove from the heat, cool for 10 minutes and using potato masher, puree the mixture. Cool until room temperature. Just before making cookies, add breadcrumbs and mix very well.

In a medium bowl, mix together salt, baking powder, and flour.

In a large bowl, using electric mixer, cream the butter with sugar. Add egg, vanilla extract and continue creaming until smooth. Stir in flour mixture and knead by hands until a ball of dough is formed. Sprinkle the dough with almond flour and knead for more one minute to incorporate almond flour

Cut the ball into 4 equal parts, wrap each part tightly in plastic wrap. Chill for 2-3 hours.

Preheat oven to 350 F. Place parchment paper on large cookie sheet. Prepare a large plate and lightly sprinkle with flour.

Taking one piece of the cold dough from refrigerator, roll out on a lightly floured board to a thickness of 1/8 inch. Cut circles of dough with 3-inch drinking glass or round cookie-cutter. Fill with 1 teaspoon filling and fold into three-cornered cookies. Press two sides together, and then fold the third side over and press the ends together. Gather the scraps and chill in a freezer for 15-20 minutes. All scraps might be re-roll for more hamantaschen. Continue with rest of the dough.

Place cookies (about 20) on floured plate and refrigerate for 10-15 minutes. Arrange cold cookies on prepared baking sheet, brush with milk and sprinkle with poppy seed.

Bake 10-16 minutes, until the tops are golden. Cool until room temperature. Sprinkle with powdered sugar (optional). Keep for a couple days in airtight container.

1 comment:

Eduardo said...

Lovely blog. Thanks for sharing with us.This is so useful.