Hamantaschen

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Ingredients
Instructions
Nutrition

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!

The Book of Ester

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.

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!

Ingredients
Serves:
18
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Instructions
  1. In a vitamix, on high speed, puree currants and water until smooth
  2. In a saucepan, combine currant mixture, apples, vanilla bean, lemon, and apricots
  3. Cook over medium heat, stirring occasionally, until apples are soft, about 35-45 minutes
  4. In a large bowl, combine almond flour and salt
  5. In a small bowl, mix together oil, egg, agave, and vanilla
  6. Mix wet ingredients into dry
  7. Roll dough into 1 inch balls and place on a parchment paper lined baking sheet
  8. Flatten dough into small circles
  9. Scoop one teaspoon of filling into each circle
  10. Fold dough in to create a triangle, pinch corners firmly
  11. Bake at 350°F for 10-12 minutes until golden brown
  12. Cool for 30 minutes
  13. Serve

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.

More Low-Carb Hamantaschen Recipes

Here are some of my other Hamantaschen recipes for you!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

28 responses to “Hamantaschen”

  1. Hi! Any idea of how long I might cook up the filing in an instant pot? As per the nutritional regimen that I am following (for Crohn’s), most of my fruits and veggies get cooked in an instant pot.

    Thanks!!

    Purim Sameach!!

    • Gershon, I haven’t tried that so not sure. I hope you and yours have a wonderful Purim and enjoy these Hamantaschen :-)

      • Thanks! Is the batter supposed to be refrigerated before shaping like the raspberry version of your other hamantaschen? I am confused as to the discrepancy…..Also the honey (“agave” actually stated in the prep section) in is the same amount as the raspberry version, which only calls for 2 cups of almond flour

        • Gershon, thanks for your comment! As you point out the ingredients and methods for these recipes are not the same, and that is because they are different recipes. Wishing you and yours Chag Purim!

  2. Elana,thank you so much for the recipes!
    My daughter and I had a hamentashen baking marathon with the last batch finally in the oven. We started out with your newest chocolate coconut ones (the are GREAT!!!!) and are finishing with this goody. However, when I made the dough for this recipe, the oil separated out of is and was oozing while I was rolling the circles and is now bubbling around each hamentashen while it is baking. WHere did I go wrong? WHat happened?

    • Same thing happened when I tried the recipe. I added an egg and some gluten free flour. The recipe was still delicious. Next time I may try to cut the oil to 1/4 cup.

  3. I wish you included nutritional information for those who are watching calories, carbs, and fat.
    Your recipes are lovely, and I am sure delicious, but not suitable for me because it is just too time consuming to have to enter each individual recipe into an online calculator to figure out what I am eating.

    Regards, Kim

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