Dough:

• 1/2 cup unsalted butter
• 3/4 cup Sugar
• 2 teaspoons fresh orange zest
• 1 tablespoons fresh squeezed orange juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 Eggs
• 2 cups all-purpose flour, sifted
• 2 teaspoons Baking powder
• salt

Rosewater-Almond Filling:

• 8 ounce almond paste
• 4 ounces softened butter
• 4 tablespoons Sugar
• 1/2 teaspoon almond extract (I like Nielsen Massey extract)
• 1/2 teaspoon rosewater*
• 2 eggs
• 4 tablespoons almond flour (I use Bobs Red Mill-found at most grocery stores and Whole Foods)

1. For the Filling: Mix all of the filling ingredients together in a mixer until very smooth. The almond filling can be made up to 5 days ahead of baking and can be stored covered in the refrigerator or frozen for up to 1 month.
2. For the dough: Cream butter and sugar together in a mixer until light and fluffy. Add the orange zest, orange juice and vanilla extract and almond extract to the mixture.
3. With the machine running on low add the eggs one at a time, making sure to fully incorporate each egg.
4. Add the flour, baking powder and salt. Mix to combine-be careful not to over mix or the dough will be tough.
5. Roll the dough on a floured surface to ¼ inch thickness. Dip a round cookie cutter into flour and cut circles in the dough. Fill the dough with ½ teaspoon of filling and pinch the edges together to form a triangle.
6. Place on a parchment lined cookie sheet and bake for 12-15 minutes until lightly browned.
7. Transfer the Hamantaschen to a cooling rack.