Almond Hamantashen Cookies Recipes

ALMOND HAMANTASHEN COOKIES

Steps:

• To prepare dough, place almonds in a food processor fitted with a steel blade and process until finely ground. Add flour, baking powder and salt. Process in on/off pulses for about 15 seconds longer, or until the ingredients are well blended. Sprinkle the butter over the dry ingredients. Process in on/off pulses until the mixture resembles coarse crumbs. In a small bowl, use a fork to beat together sugar, egg, egg white, lemon juice, almond extract and lemon zest. Add egg mixture to the processor and process for 30 seconds, or until ingredients are incorporated and dough begins to mass around the blade - be careful not to over process.
• Turn dough out of the processor and divide in half. Roll out each half to a scant 1/4-in. thick between sheets of parchment paper, being sure to smooth out any creases in the underside of the dough. Stack dough sheets on a large tray or baking sheet and refrigerate for about 15 minutes, or until cold but not stiff.
• To prepare filling, combine marzipan, egg white, lemon juice and food colouring (if used) in the food processor. Add 1 teaspoon water and process until the mixture is smooth and well blended. If mixture is still too dry to hold together, add enough additional water (1 to 2 tbsp.) to soften and smooth it.
• Preheat oven to 350. Generously grease several baking sheets or line them with parchment paper and set aside. Remove one sheet of dough from the refrigerator and carefully peel off the bottom sheet of parchment paper, then replace it loosely. Turn dough over and peel off top sheet of paper. Cut dough into rounds using a 2- or 2 1/2-in. round cutter or rim of a drinking glass.
• Working with one dough round at a time, place a small, rounded 1/2 teaspoons marzipan filling in the centre and fold up dough to form triangle. The marzipan should mound just slightly in the centre of the "hat.".
• Repeat with each round, spacing the cookies 2 inches apart on the prepared baking sheets. If the rounds become soft and difficult to handle at any point, slide the cookies and parchment paper onto a tray or baking sheet and refrigerate until they firm up again.
• Gather dough scraps and roll out between sheets of paper again. Cut out the cookies, transfer to baking sheets, and fill and shape until all the dough is used. Repeat the process with the second half of the dough.
• Place hamantashen in centre of oven and bake 10 to 12 minutes, or until the cookies are just barely tinged with brown at the edges. Remove from the oven and allow the cookies to stand for 1 to 2 minutes. Using a spatula, transfer cookies to wire racks and let stand until cooled completely. Sprinkle the tops with a generous sifting of powdered sugar. Store cookies in an airtight container for up to a week. Freeze for longer storage.

HAMANTASCHEN

Steps:

• In the bowl of a heavy-duty mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until light in color and fluffy, 3 to 4 minutes. Add orange zest, orange juice, vanilla extract, and 2 eggs, one at a time, scraping down the sides of the bowl when necessary
• Sift together flour, baking powder, and salt. With the mixer on low speed, slowly add to butter mixture until just combined. Divide dough into thirds. Wrap tightly in plastic, and refrigerate for at least 1 hour.
• Heat oven to 350 degrees. Remove one-third of the dough from the refrigerator at a time. On a liberally floured surface, roll dough to a 1/8-inch thickness. With a 3-inch fluted round cutter, cut out as many circles as possible, and place on a prepared baking pan. Chill until firm, about 30 minutes.
• Meanwhile make the poppy-seed filling: Grind poppy seeds in a food processor. Place seeds in a medium saucepan. Add milk and honey. Cook over a medium-low heat until thickened, stirring occasionally, about 20 minutes. Add raisins and lemon zest. Remove from heat. Cool completely before using.
• Remove chilled circles from refrigerator. Place each filling into a medium pastry bag fitted with a coupler. Pipe 2 teaspoons of filling into the center of each circle. Whisk together remaining egg with 1 teaspoon of water. Brush edges with egg wash. Fold in sides to form a triangle. Pinch dough to enclose the filling.
• Bake the cookies in the center rack of the oven until golden, 12 to 15 minutes. Cool cookies on baking sheets for 5 minutes; then transfer to wire racks to cool completely.