Recently I was paid a visit by the lovely Eve who not long ago gave up gluten and white sugar. We had tea in my kitchen and chatted about things, oh, I don’t really remember what, just that we had such a pleasant time together. It wasn’t really the content of our conversation (that was great), it was more about making a connection.
Gluten-Free Raspberry Hamantaschen
Eve emailed me yesterday asking for a gluten free Hamantaschen recipe. While I do have this one from last year, I wanted to create something for Eve that was every bit as tasty, though maybe just a bit less fussy. I do love my old Hamanataschen recipe, however, sometimes we want Hamantaschen express, also known as McHamantaschen. And here it is! Your drive through gluten free, dairy free treat for Purim.
- In a large bowl, combine almond flour and salt
- In a smaller bowl, combine shortening, honey, vanilla, and water
- Mix wet ingredients into dry
- Chill dough in refrigerator 1 hour
- Roll out dough between 2 pieces of parchment paper ¼ - ½ inch thick
- Cut dough into circles (size of your choosing)
- Make a light indentation with your forefinger in the center of each circle
- Drop ½ teaspoon of raspberry jam into the center of each circle
- Fold the dough in to create 3 sides; pinch each of the 3 corners to form a triangle shaped cookie
- Bake at 350° for 8 minutes until cookies are golden brown around the edges
How to Make Hamantaschen
I used a scalloped cookie cutter that was 1 ¾-inches in diameter and rolled my dough to approximately ¼ inch thick; my yield was around 2 dozen little cookies. It was challenging to get an exact yield as my younger son was eating these almost as fast as I baked them.
Tonight, my older son and I sat and discussed the ingredients list and method for this recipe. He was not happy that I did not have an exact measurement for the raspberry jam. I don’t. Again, that is really dependent on the size of your cookies and how much of a jam-a-holic you are.
We also talked about the corners of the Hamantaschen. In some of the first batches I made, the corners opened up during baking. To remedy this, I pinched them together while still warm and they looked just fine.
In later batches I pinched the dough very firmly and it did hold together during the baking process. He and I were debating which adverb to use in order to describe how to pinch the dough. His suggested phrase was, “pinch the dough a little bit more than tenderly.” That’ll work for me!