Hamantaschen

Ingredients

3 cups (firmly packed) almond flour

⅓ cup cold butter

1 egg

¼-⅓ cup honey

½ tsp salt (if using unsalted butter)

½ tsp baking soda

½ pound prunes or dried apricots or a combination

juice of 1 medium orange

1 TBSP orange zest

⅓-½ cup water

honey to taste

360 grams almond flour

75 grams cold butter

1 egg

60-80 ml honey

½ tsp (2.5 ml) salt (if using unsalted butter)

½ tsp (2.5 ml) baking soda

227 grams prunes or dried apricots or a combination

juice of 1 medium orange

1 TBSP (15 ml) orange zest

80-120 ml water

honey to taste

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Dietary Therapies

SCD

mSCD

IBD-AID P2

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Soy Free

Combine all dough ingredients thoroughly using a food processor.
Shape dough into several flat disks.
Wrap the disks in plastic and chill several hours or overnight in the refrigerator.
Preheat oven to 350°F (180°C).
Grease a cookie sheet.
Place a disk of dough on a sheet of plastic wrap or wax paper and top with more plastic wrap/wax paper (keep remaining disks in fridge).
Roll or pat out dough between plastic wrap/wax paper until about 1/8 inch (0.3 cm) thick.
Using 2-inch (5-cm) circular cookie cutters, cut out circles of dough.
Peel off the bits of "in-between" dough from around the shapes.
Use a spatula to place the circles, one by one, on a small, separate sheet of plastic wrap.
Place about 1½ tsp (7.5 ml) filling on the center of each circle.
Using the wrap, carefully bring the edges of the circle together to form a three-cornered shape (triangle), pressing corners together so filling stays inside the dough (the filling should peek out in the middle of the triangle).
Place shaped cookies on cookie sheet; cookies will not spread while baking.
Bake for about 10-12 minutes or until edges start to brown.
Let cool on cookie sheet before removing.