Enjoy this traditional hamantaschen recipe with a poppy seed filling.

Ingredients

• Hamantaschen Dough
  • 1 cup all-purpose flour
  • 0.25 cup almond flour
  • 0.25 tsp baking powder
  • 1 tsp vanilla extract
  • 2 drops almond extract
  • 0.25 cup cane sugar
  • Lemon zest from 1 lemon
  • 2.75 oz coconut oil
  • 0.25 cup coconut cream
  • Pinch of salt
• Poppy Seed Filling
  • 0.5 cup currants/dried blueberries/small raisins
  • 0.75 cup water
  • 3 tbsp organic brown rice syrup
  • 1 cup freshly grounded poppy-seed
  • 1 tbsp lemon juice

Instructions: Poppy Seed Filling

Soak the currants in a bowl with hot water and set aside for about 15 minutes.

In a small pot over medium heat, mix the water and syrup and bring to boil.

Add the poppy seed, bring to boil and then reduce to shimmer. cook for 10 minutes until the mixture starts to thicken and remove from the stove.

Strain the currants and add them to the poppy-seed mixture. Add the lemon juice, combine and refrigerate.

Instructions: Hamantaschen Dough

Add the dough ingredients to a food processor and combine, using the pulse function, until the dough comes together (it is also possible to use a standing mixer and mix on medium-high speed).

Transfer the dough to a countertop surface, flatten to a disk shape and wrap in plastic wrap. Refrigerate for 20 minutes.

Heat the oven to 355°F (180°C).

Remove the dough from the refrigerator and unwrap it.

On a lightly floured surface, roll the dough out to 0.25” (~0.5 cm) thick and cut 2.5-3” (~5-6 cm) circles using a cookie cutter (or a round glass).

Place one teaspoon of the refrigerated poppy-seed filling in the center of each circle and then pinch the sides of the circle using your thumbs and index fingers to create a triangular shape.

Bake for 15-20 minutes until lightly golden. Cool for 5 minutes and remove to a wire rack to cool completely.

Dust with powdered sugar and serve.

Notes

In order to ensure the hamentaschen retain their shape while cooking it is important to make sure the triangle shape is closed tightly.

It is also possible to freeze the cookies for 20 minutes before baking to ensure a perfect result.

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