This is my favorite hamantaschen recipe. Adding finely ground almonds to the dough gives the cookie a unique flavor and texture everyone will love. Then you choose the filling or make them all!
Ingredients
Servings 48
- 3 cups flour
- ½ cup finely ground almonds
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup sugar
- Zest of 1 lemon
- ½ pound unsalted margarine or butter
- 1 egg
- 2 tablespoons cold water
- 1 tablespoon lemon juice
- 1 egg white lightly beaten
Nutritional Facts
Nutrition Facts
How To Make Hamantaschen
Amount per Serving
Calories
79
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Trans Fat
0.001
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
3
mg
1
%
Sodium
72
mg
3
%
Potassium
21
mg
1
%
Carbohydrates
8
g
3
%
Fiber
0.4
g
2
%
Sugar
2
g
2
%
Protein
1
g
2
%
Vitamin A
174
IU
3
%
Vitamin C
0.1
mg
0
%
Calcium
14
mg
1
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a large bowl of an electric mixer, combine the flour, almonds, baking powder, salt, sugar, and lemon zest. Blend or cut in the butter until the mixture resembles very fine crumbs.
- In a small bow, beat the egg, water and lemon juice until well blended. Add to the flour mixture and beat until completely blended and the mixture begins to form a dough. Do not over mix.
- Transfer to a floured board and knead the dough into a ball. Divide the ball into 6 equal portions for easier handling. Flatten each portion with the palms of your hands and roll it out to ¼ inch thick. With a scalloped cookie cutter or the top of a water glass, cut into 3 ½ inch rounds. Place 1 heaping teaspoon of filling in the center of each round. Fold the edges of the dough toward the center to form a triangle, leaving a bit of the filling visible in the center. Pinch the edges to seal them.
- Place the hamantaschen on a parchment lined baking sheet and brush with egg white. Bake for 20 minutes or until lightly browned. Cool and enjoy.
Notes
CHOICE OF FILLINGS
Apricot-Coconut
2 cups apricot preserves
½ cup shredded coconut
½ cup chopped nuts like walnuts, toasted
Grated zest of 1 lemon Combine all the ingredients in a bowl and mix well. Cover with plastic wrap and refrigerate. Prune 1 ¼ cups pitted prunes
½ cup raisins
Sweet wine or water
½ cup sugar
Juice and zest of 1 lemon
Zest of 1 orange
½ cup walnuts, toasted In a large bowl, soak the prunes and raisins in enough wine to cover for 3 hours or overnight. Drain well. Chop or mince the prunes and raisins. Add the sugar, lemon juice and zests, and walnuts and mix well. Cover with plastic wrap and refrigerate. Poppy Seed 4 ounces poppy seed
½ cup non dairy creamer
1 tablespoon unsalted butter or vegan butter
¼ cup seedless raisins
¼ cup walnuts, toasted
1 tablespoon honey
½ teaspoon vanilla extract In a medium saucepan, combine the poppy seeds, creamer, butter, raisins, walnuts, and honey. Bring to a boil and stir over medium heat until the creamer is absorbed and the mixture thickens. Cool. Stir in the vanilla. Chocolate ½ cup cocoa
½ cup sugar
¼ cup non dairy creamer
1 cup toasted nuts, finely chopped Combine all the ingredients in a bowl and blend thoroughly..
½ cup shredded coconut
½ cup chopped nuts like walnuts, toasted
Grated zest of 1 lemon Combine all the ingredients in a bowl and mix well. Cover with plastic wrap and refrigerate. Prune 1 ¼ cups pitted prunes
½ cup raisins
Sweet wine or water
½ cup sugar
Juice and zest of 1 lemon
Zest of 1 orange
½ cup walnuts, toasted In a large bowl, soak the prunes and raisins in enough wine to cover for 3 hours or overnight. Drain well. Chop or mince the prunes and raisins. Add the sugar, lemon juice and zests, and walnuts and mix well. Cover with plastic wrap and refrigerate. Poppy Seed 4 ounces poppy seed
½ cup non dairy creamer
1 tablespoon unsalted butter or vegan butter
¼ cup seedless raisins
¼ cup walnuts, toasted
1 tablespoon honey
½ teaspoon vanilla extract In a medium saucepan, combine the poppy seeds, creamer, butter, raisins, walnuts, and honey. Bring to a boil and stir over medium heat until the creamer is absorbed and the mixture thickens. Cool. Stir in the vanilla. Chocolate ½ cup cocoa
½ cup sugar
¼ cup non dairy creamer
1 cup toasted nuts, finely chopped Combine all the ingredients in a bowl and blend thoroughly..
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What's the deal with non-dairy creamer? If I'm using butter in the recipe, what should I use? Regular cream, or half-and-half? (For those of us who live in the US)
We use to buy a yeast dough hamentaschen at a bakery. (Dough all around and filled with poppyseed, jelly etc) bakery closed. Anybody making these? Miss this great tasting favorite of ours. Cookie dough ones are ok but not the same.
I've been baking hamentaschen for over 50 years, and while these tasted good, the hamentaschen opened up during the baking. I've never had that happen before.
I just read this recipe FOUR times and cannot see what temperature to bake the hamentaschen at ?
when in doubt go with 350