With all the accidental Lenten festivities going on last week, it only seemed right to include some other theological treats in the fun. And with Purim right around the corner, what better than a makeover of the classic hamantaschen cookie?
Purim is a Jewish holiday that commemorates the saving of the Jewish people from Haman, a huge jerk that planned to murder all of them because he didn’t like one guy in particular. Hamantaschen are a traditional filled pastry folded into a triangle, generally thought to be referencing Haman’s three-pointed hat. Eating the hat of your enemies: APPROVED.
Now I have seen recipes for hamantaschen that put this one to shame – red velvet, brownie-filled, funfetti-cheesecake hamantaschen – but what’s the hurry? Build up to those, I say. Let’s start with the classics.
Well, classically, hamantaschen are filled with a variety of sweet fillings, like poppy seed (the oldest and most traditional variety), apricot, raspberry, raisins, fruit preserves, cherry, fig, chocolate, or even caramel or cheese.
cheap lady of distinguished taste and discretion, I opted for apricot and raspberry as my fillings of choice, also because I already had a jar of each. (But THAT was because those two are the best fillings for anything, so really it all comes full circle.)
I acknowledge that for someone who hates making cookies as much as I do, I am doing an EXCELLENT job at finding recipes to make them at every opportunity. That being said, these are pretty painless in terms of effort, even though they look so fancy. I promise! I’ve included pictures on how to fold them and everything!
With some simple substitutions for flour and sweetener, it was almost TOO easy to create an authentic hamantaschen minus all the wheaty-ness, sugary-ness, and gluten…ness. Plus, this is a cultural learning experience! This way, we all win.
Come, let us nosh.
Classic Hamantaschen (low carb, gluten free, no added sugar, dairy free)
Recipe adapted from All Day I Dream About Food
Yields: About 15 cookies
2 cups almond flour
1/4 cup sweetener
1/4 tsp salt
1 large egg white, or about 2-3 tbsp egg white
2 1/2 tbsp butter or dairy-free spread, melted
1/2 tsp vanilla extract
1/8 tsp stevia extract
1/4 cup sugar-free or reduced sugar raspberry preserves
1/4 cup sugar-free or reduced sugar apricot preserves
Preheat the oven to 325°F and line a large baking sheet with parchment paper.
Combine almond flour, sweetener, and salt in a medium bowl. Add egg white, vanilla and stevia extracts, and melted butter or dairy-free spread, and stir until dough comes together.
Always make a tiny version of the thing you are making when the opportunity presents itself.
Roll out dough onto a large piece of parchment paper. Using another large piece of parchment on top, roll out to 1/8 inch thick. Cut out rounds using (no smaller than) a 3 inch round cookie cutter.
Using a spatula or knife, very gently loosen rounds from parchment and transfer to prepared baking sheet.
Re-roll dough and cut out more rounds as necessary, until dough runs out. Spoon about 3/4 tsp of either raspberry or apricot preserves into the center of each circle.
Fold the dough in from three sides and firmly pinch the corners. The dough will be delicate, so don’t worry if you find yourself patching up little tears and cracks along the way.
Bake 12 to 15 minutes, until edges are just golden brown. Remove and let cool completely before attempting to transfer to any other plate/dish. Nosh away!
Nutritional Info (Calculated with dairy-free spread and sugar-free preserves):