Hamantaschen are triangular shaped cookies or pastries with a filling traditionally eaten on the Jewish holiday of Purim.
There are so many creative recipes out there for hamantashcen – you can have a new version for every day of the year!
But it’s always nice to be able to fall back on a classic. Here is my classic hamantaschen recipe – but grain-free and dairy-free, though no one will notice!
My favorite almond flour is Wellbee’s Super Fine Almond Flour. I like it better than the Honeyville brand I was using for a while. It’s also available kosher for passover! (though I would recommend you buy it straight from their website for the version certified for passover).
Everyone has their favorite filling for hamentaschen. We love the jam filled ones. I usually buy an organic, naturally sweetened jelly. Rigoni di Asiago Fiordifrutta is one of the few kosher certified brands that are both organic and without added sugars – and they are delicious.
Classic Grain Free Hamantaschen
Naturally sweetened and gluten-free.
Yield: 24 cookies
1. Preheat oven to 350F.
2. Pulse flour, starch, and salt, in a food processor.
3. Add egg, honey and coconut oil and pulse until just combined. If dough is too wet, add a bit of starch.
4. Dust a flat surface with starch and roll out dough ¼ inch thick. Cut out rounds with a 3-inch cookie cutter or drinking glass.
5. Transfer to a baking sheet lined with parchment paper. Place 1 teaspoon of filling in the center of each round and fold up edges to form a triangle.
6. Glaze with a beaten egg and bake for 15-18 minutes or until edges golden. Cool on a rack. Store in a paper bag to keep them crispy.