Feeds:
Posts
Comments

Posts Tagged ‘Jewish’

 

 

Best. Hamentashen. Ever. Made these last week. The crust on these is amazing. The filling is fantastic (I used almond butter instead of peanut butter), and I will definitely be trying other fillings with this amazing recipe, too.

Chocolate almond butter hamentashen (from one of my favorite blogs, Couldn’t Be Parve)

filling:

6 tablespoons almond butter

1/4 cup powdered sugar

1 stick (4 ounces) unsalted margarine

4 ounces unsweetened chocolate, coarsely chopped

3/4 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

2 eggs, cold

2 tablespoons AP flour

dough:

2 cups AP flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 stick (4 ounces) unsalted margarine

1 cup sugar

1 egg

2 teaspoons vanilla extract

To make filling: Combine the almond butter and powdered sugar. Stir until well mixed. Set aside. Melt the margarine and chocolate over a double boiler, stirring frequently until smooth. Alternatively, melt in a microwave in a medium bowl at 50% power, stirring every 30 seconds until melted. (this is what I did). Stir in the sugar, vanilla, and salt. Add the eggs, one at a time, stirring until fully incorporated before adding the other egg. Add the flour and stir with a spoon until the mixture is smooth and glossy, and the batter comes away from the side of the pan. Pinch off pea-sized pieces of the almond butter mixture and add to the chocolate batter. Repeat until the almond butter is used up. Stir the batter well to distribute the almond butter.

To make the dough: Thoroughly mix together the flour, baking powder, and salt. In the bowl of an electric mixer, cream together the margarine and sugar until light and fluffy. Beat in egg and vanilla extract. On low speed add flour mixture and beat until just incorporated. Form the dough into 2 flat patties. Wrap and refrigerate the patties until firm enough to roll, preferably several hours or overnight.

To make the cookies: Preheat the oven to 350 degrees F. Remove one of the dough patties and let it sit until soft enough to roll, but still firm. Roll the dough between two pieces of waxed or parchment paper until it is 1/8″ thick. Cut out rounds using a 3″ round cookie cutter or the rim of a drinking glass, dipping the edges of the cutter in flour as necessary to prevent sticking. Repeat with the remaining disk and the scraps.

Place the cookies 1/2″ apart on a parchment-lined cookie sheet. Scoop and place 1 level teaspoon of filling in the center of each cookie. Fold up the three sides of the cookie to make a triangle with the filling visible in the middle. Pinch the edges well to seal the corners.

Bake hamentashen until pale golden at the edges, about 12 minutes. Let sit for 2 minutes and then transfer to a cooling rack and let them cool completely.

Read Full Post »

Follow

Get every new post delivered to your Inbox.

Join 329 other followers

%d bloggers like this: