A subtle but classic twist on standard-issue hamantaschen, these cookies feature a crumbly, flavorful almond shortbread-type crust made with almond flour. (They also use regular flour, so they're not gluten-free.) They can be made dairy or parve and pair especially beautifully with traditional poppy seed filling.Yum
The hint of almond that comes through in this hamantaschen dough adds a subtle texture and flavor to the finished cookie. The dough is easy to work with and nicely holds its shape through baking (with one little, but killer, tip, below).
Filling the hamantaschen
Poppy seed filling, that darling of the Hungarian kitchen, is my absolute favorite filling for hamantaschen, and this might just be the ideal container for it. However, these almond hamantaschen also pair beautifully with chocolate fillings or berry jam.
Hamantaschen are actually quite intuitive to shape--it's one of those things that's more complicated to explain than to do. Start by pinching one part (any part) of the outside edge of the circle together. After this first pinch, two “points” will form naturally and you just need to pinch them closed. I suggest putting just 1 teaspoon of filling in each cookie to avoid it spilling it. I also recommend pinching up the sides of the cookie until it's nearly closed, so just a bit of filling is peeking out.
My #1 hamantaschen tip
Don’t worry about chilling the dough. Go ahead and roll it out and shape the cookies right after mixing the dough, when it’s nice and supple. Instead, pop the shaped hamantaschen on a baking sheet right into the freezer while you heat up the oven, for about 10-15 minutes. This quick trip into the freezer will ensure the cookies don’t open up in the oven, spilling the filling all over the place. A simple end to lots of hamantaschen woes.
Almond Shortbread Hamantaschen (dairy or parve)
- Rolling Pin
- 3" / 8cm round biscuit or cookie cutter
- 1 ¾ cups all-purpose flour
- ¼ cup almond flour
- ½ tsp baking powder
- ⅛ tsp kosher salt
- 10 Tbsp butter or margarine, softened - 140 g (1 stick + 2 Tbsp)
- ½ cup powdered sugar
- 2 Tbsp granulated sugar
- 1 egg
- 1 cup filling - such as jam, poppy seed, or chocolate spread
Mix the dough:
- In a medium-sized mixing bowl, ift together the flour and almond flour. Add in the baking powder and salt and stir to combine. Set aside.
- In a large mixing bowl or in a stand mixer bowl, cream together the butter or margarine, powdered sugar, and granulated sugar, until light and fluffy.
- Add the egg to the butter-sugar mixture and stir to combine.
- Add the dry ingredients while mixing on low speed, mixing until just combined.
- Wrap the cookies in plastic wrap and chill in the refrigerator for an hour or more.
Roll out and shape the cookies:
- Divide the dough into two parts. Roll out each on a floured surface, using a floured rolling pin, until fairly but not too thin, about ¼" / 6 mm.
- Using a round cutter about 3" / 8 cm in diameter, cut circles from the dough. Place 1 tsp of filling in each cookie and fold in the edges to form a triangle. Pinch until almost closed.
Chill and bake:
- Preheat the oven to 350°F.
- Place the finished cookies on a cookie sheet and freeze for 10-15 minutes, while the oven heats up.
- Bake for 12-15 minutes, until the cookies begin to get golden at the points.