I was originally going to make these hamantaschen cookies sometime mid-week, but then I realized that if any of my Jewish readers wanted to make them, there really wouldn't be any time to do so before the holiday starts this weekend. How rude of me.
So, instead of popping up with a blog post and saying "ta da!" in the eleventh hour, I'm delivering them to you now. In hopes that you'll make them and gobble one or two of them up before sharing them, like I did. (Although in my case, it was definitely more than just one or two.)
If you don't know what they are, "hamentaschen" are little pockets of dough that surround a filling in the center -- usually they are sweet, but there are savory versions out there too.
Jews eat these little three-cornered treats around the holiday of Purim ever year. They are said to resemble the ears of Haman, who, in the story behind Purim, tried unsuccessfully to annihilate the Jewish people.
I had so many flavor ideas in mind of hamantaschen that I wanted to make last week. Alison, of Alibabka fame, made these incredible cocktail inspired ones this year (think White Russian, Mojito, Whiskey Sour, Cosmo...) and I wanted to see if I could make a grain-free version. Sadly a nasty bug knocked me out of commission for most of last week and I was unable to do so.
After copious amounts of lemon-ginger tea returned me to human form, I started thinking about a relatively simple recipe that I could make. I came up with this version of a classic treat on a whim, but the flavor combinations that you could use are essentially endless. Have fun with it!
Strawberry Orange Blossom Hamantaschen
4 cups of finely ground almond flour (the recipe will not work if it is coarse)
5 Tablespoons of coconut flour
1 Tablespoon of arrowroot flour + extra for dusting
1/4 cup of orange blossom honey
1 Tablespoons of coconut sugar
1/2 cup of coconut or palm oil
1 teaspoon of vanilla extract
filling of choice (I made strawberry jam using this recipe)
Preheat your oven to 325 degrees Fahrenheit.
Using a handheld blender or the mixing bowl of a kitchen aid mixer, add the almond flour, arrowroot flour, honey, coconut sugar, coconut/palm oil, and vanilla extract to the bowl. Slowly mix it all together, making sure the ingredients are well incorporated.
Then, lightly flour your counter using the extra arrowroot flour. Transfer the dough onto the counter and begin kneading it with your hands. One tablespoon at a time, add the coconut flour to the ball of dough, kneading well after each one. Lastly, add the tablespoon of arrowroot flour and continue kneading until it is mixed in.
Place a piece of parchment paper down on the counter, and center the dough on top of it. Lightly dust a rolling pin with arrowroot or coconut flour and begin rolling out the dough until it is 1/4 inch thick.
Using the open end of a circular wine glass or a circle cookie cutter, carefully cut circles of dough, removing the excess dough from the sides as you go along. If you find that the cookie cutter or wine glass is sticking to the dough, lightly dust it with arrowroot flour.
Place a teaspoon of your filling in the center of each circle. Carefully fold each side of the circle inwards, pinching the corners to form a triangular shape. Repeat with the rest of the dough.
Place the parchment paper on the baking sheet and bake for around 10-12 minutes, or until your desired "doneness" is reached.
This cookie can be made with any filling you desire. I drizzled the tops of some of mine with Enjoy Life chocolate chips to made a chocolate covered strawberry version. Yum.