Currants and apple, perfumed with lemon rind and vanilla bean enrobed in an almond flour dough make for an incredibly decadent combination in this paleo cookie recipe. These low-carb, gluten-free Hamantaschen are delicious warm out of the oven, but every bit as good in your shaloch manos baskets!
The Book of Ester
Purim is recorded in the Book of Ester and dates back to 600 BCE. At this time, a number of Jews lived in Babylonia under Persian rule. Haman, an adviser to the King of Persia, Achasverus, made plans to kill all Jews. Instead, Esther and her brother Mordechai thwarted these plans with the help of divine intervention.
The Story of Purim
Rather than becoming the victims of evil decree, the Jews were allowed by the King to hang Haman. The day after his killing was designated as a day for feasting and rejoicing, the festival known as Purim.
Shaloch Manos? What’s That!
During Purim friends and families exchange shaloch manos, the literal translation means “send gifts.” Typically we exchange baskets of food and bake cookies called Hamantaschen that we include in them.
What Are Hamantaschen?
Hamantaschen, literally means Haman’s pocket in Yiddish. In Hebrew, these three cornered cookies, little triangles stuffed with sweet filling, are called Oznai Haman, or Haman’s ear. Alternatively, it is thought that Hamantaschen represent the three cornered hat Haman wore. I love making gluten-free Hamantaschen every year when we celebrate Purim!
- 1 cup currants
- 1 ½ cups water
- 2 apples, peeled, cored, chopped
- 1 whole vanilla bean
- 6 slivers lemon rind
- 1 cup dried apricots, chopped in quarters
- 3 cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- ½ cup grapeseed oil or palm shortening
- 1 large egg
- 2 tablespoons or honey
- 1 tablespoon vanilla extract
- In a vitamix, on high speed, puree currants in 1 ½ cups water until smooth
- In a medium saucepan, combine currant mixture, apples, vanilla bean, lemon rind and dried apricots
- Cook over medium heat, stirring occasionally, until apples are soft, about 45 minutes
- In a large bowl, combine almond flour and salt
- In a smaller bowl, mix together oil, egg, agave, and vanilla
- Mix wet ingredients into dry
- Roll dough into 1 inch balls; place them on a parchment paper lined baking sheet, then press flat into small circles
- Scoop one teaspoon of filling into each circle of dough
- Fold the dough in from three sides and pinch the corners to form a triangle shaped cookie
- Bake at 350° for 10-12 minutes until dough is golden brown
Low-Carb Gluten-Free Hamantaschen
Traditionally Hamantaschen are made with white flour and sugar, creating a gluten-filled, high-carb cookie stuffed with an overly sweet, very high-glycemic prune or poppy seed paste. My gluten-free Hamantaschen recipe is low-carb and so not off limits if you’re on a Low-Carb Diet.