This elegant confection elevates the triangle shaped cookie we all know and love. In the spirit of Persian flavors I have used a Rosewater and Almond Filling.
- Prep Time
- 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
- 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 tablespoon almond flour (I use Bobs Red Mill-found at most grocery stores and Whole Foods)
- 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.
- 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.
- With the machine running on low add the eggs one at a time, making sure to fully incorporate each egg.
- Add the flour, baking powder and salt. Mix to combine-be careful not to over mix or the dough will be tough.
- 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.
- Place on a parchment lined cookie sheet and bake for 12-15 minutes until lightly browned.
- Transfer the Hamantaschen to a cooling rack.
*Rose oil is made from distilling crushed rose petals and is used in cosmetics and perfumes. Rosewater is a by-product of this process.