Love Sabra (the Israeli liqueur that tastes like chocolate and orange)? Then this is the hamantaschen for you. Chocolate lovers will love the rich chocolaty dough filled with orange marmalade. These hamentashen are little chocolate-citrus pleasures.
Ingredients
Servings 42 3' cookies
- 3 ¼ cups sifted all-purpose flour
- 1 ½ cups cocoa powder
- 2 teaspoons baking powder
- ¾ cup oil
- 1 cup white granulated sugar
- 3 eggs
- ¼ cup orange juice
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon orange extract or liquor
- Orange Marmalade for filling
Nutritional Facts
Nutrition Facts
Chocolate Orange Hamantaschen
Amount per Serving
Calories
101
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
12
mg
4
%
Sodium
39
mg
2
%
Potassium
65
mg
2
%
Carbohydrates
14
g
5
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
2
g
4
%
Vitamin A
20
IU
0
%
Vitamin C
1
mg
1
%
Calcium
19
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Combine sifted flour, cocoa powder and baking powder in a medium bowl and set aside.
- In a mixer fitted with the paddle attachment, blend oil, sugar, and salt starting on low speed, gradually increase speed to high, until creamed. Add eggs one at a time and continue beating until well blended. Reduce speed to low. Add a little bit of the flour to thicken the mixture. Add orange juice slowly, alternating with the rest of the flour and cocoa powder. Add vanilla and orange extract and beat until well combined.
- Cover with plastic and refrigerate for at least one hour until firm.
- Preheat oven to 375°. Line 2 large sheet pans with parchment paper.
- When dough is firm enough to work with, remove from refrigerator on a well floured surface roll out until dough is about ⅛-inch thick. Cut out the dough with a 3-inch round cookie cutter.
- Place rounds on prepared sheet pan. Spoon about a tablespoon orange marmalade into the center of the rounds. Fold the dough around the cup to make a triangular shape. You can brush the inside edge of the dough with light egg wash if you want to help keep the sides sticking.
- Bake for 10-12 minutes, turning half way through baking.
I should have stopped halfway through adding the flour and cocoa powder when the dough seemed the right consistency. But I decided to follow the recipe. Someone should get the measurement of the ingredients straight. There is far too much of the dry ingredient. The wet could not absorb it all. Even adding more Red Mill EggSubstitute, oil, and water, the dough was dry and crumbly. Ultimately I baked a couple of flat cookies that came out very dry. I iced them and put rainbow sprinkles on for my granddaughter. Then I started a separate batch of vegan hamentashen using a different recipe That came out beautifully. But I wound up spending almost 4 hours Between just trying to get this one to work And starting from scratch with another recipe
You really need to check these recipes before posting. Recipe says oil; video uses butter. Dough was impossible to roll and fill; should have mentionned how much marmalade is needed.A waste of time.