Gluten Free Hamantaschen with Raspberry Filling
Ingredients
- 2 cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- 2 tablespoons palm shortening
- 2 tablespoons honey
- 1 tablespoon vanilla extract
- 1 tablespoon water
- 2 tablespoons raspberry jam
Instructions
- In a food processor, combine almond flour and salt
- Blend in shortening, honey, vanilla, and water
- Roll out dough between 2 pieces of parchment paper ¼-inch thick
- Cut dough in circles using a 2.5 inch cookie cutter
- Chill circles in refrigerator 1 hour
- Drop 1 teaspoon raspberry jam into center of each circle
- Fold dough in to create a triangle, pinch corners firmly
- Bake at 350°F for 8-12 minutes, until cookies are golden brown around edges
- Cool for 30 minutes
- Serve
Prep Time 10 minutes
Fridge Time 1 hour
Cook Time 8 minutes
Total Time 1 hour 18 minutes
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