- 2 cups almond flour
- 3 tbsp honey
- 2 tbsp coconut oil
- 1 tbsp vanilla extract
- 1 tbsp water
- pinch of sea salt
- 3/4- 1 cup strawberry jam
I have a friend who is very gifted in the kitchen. It didn’t start that way. Very much like me, Robbie didn’t think she could fry an egg, but learned how to cook little by little so she could be healthy. I feel inspired by her. I hadn’t seen her in a while when she told me she’d made these amazing hamentashen cookies. Hamentashen is a pastry typical of Purim, a Jewish holiday, and resembles the hat of Haman, the defeated enemy of the Jewish people. They are usually filled with fruit preserves, among other things.
My friend tweaked a recipe from Elana’s pantry to make it SCD-friendly, and I am sharing that recipe with you today. It looks very complicated to make – but it is rather easy, particularly if you already have some jam in the fridge. My husband couldn’t get enough.
First, mix all the ingredients together (except for the strawberry jam, which you will use later.)
Then cover the bowl with a plastic wrap and refrigerate for an hour. The purpose of this is to make it easier for you to work with the dough. If you don’t have an hour, put the bowl in the freezer for 10 minutes. If you still don’t have 10 minutes, use it as is and keep a bit of almond flour handy to sprinkle from time to time if the dough sticks.
Break the dough into 4 parts. Keep 3 parts in the bowl and place 1 part between two sheets of parchment paper and roll it with a rolling pin. (If you don’t have a rolling pin, use your hands to flatten it between the two sheets of parchment paper.) For the thickness, try to keep it be between 1/4-1/2 inches thick. I aimed for thinner, but is usually easier to work with the dough (less breakage) if you err on the thicker side. Try both thicker and thinner, and see what you like best.
Using a cookie cutter (or glass or whatever circular prop you have in the house), press into the dough to make circles. My circles were 2.5 in in diameter and yielded me 32 cookies.
Place the circles in a baking sheet, lined with parchment paper.
Repeat the process with the remaining 3 parts of dough left in the bowl.
Then add a little bit of jam to the center of the circle – if you like jam like I do, be careful not to add too much or it will “overflow.”
After adding the jam, fold the first two corners together using your index fingers.
Then fold the other two corners together using your thumbs.
Lastly, pinch each of the three corners so that they stick together. Remember- you want to form a triangle to resemble Haman’s hat!
And voila! You have your Hamentashen. Repeat the process with the other circles. It gets easier and faster as you get the hang of it. Note – the triangles probably won’t be perfect the first time around. I struggled with how much jam to put in, and if you look at my triangles, some have more jam than others and some are more perfectly pinched than others. They all tasted good, though!
Bake them at 350F for 8-10 minutes and enjoy!