Currants and apples, perfumed with lemon rind and vanilla bean, enrobed in an almond flour dough make an incredibly decadent combination in this paleo cookie recipe. These low-carb, gluten-free Hamantaschen are delicious after they’ve come out of the oven and cooled a bit, but just as good in your shaloch manos baskets!
Purim is recorded in the Book of Ester and dates back to 600 BCE. At that time, a number of Jews lived in Babylonia under Persian rule. Haman, an adviser to the King of Persia, Achasverus, plotted to kill all Jews. Instead, Esther and her brother Mordechai thwarted these plans with the help of divine intervention.
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.
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.
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!
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.
Here are some of my other Hamantaschen recipes for you!