This elegant confection elevates our hamantaschen. 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.
- 1 vup ServingsServings
- 8 ounces almond paste
- 4 ounces butter, softened
- 4 tablespoons sugar
- ½ teaspoon almond extract (I like Nielsen Massey)
- ½ teaspoon rosewater*
- 2 large eggs
- 4 tablespoons almond flour (I use Bob’s Red Mill-found at most grocery stores and Whole Foods)
In a mixer, beat together almond paste, butter, sugar, extract, rosewater, eggs, and almond flour until very smooth.
Rose oil is made from distilling crushed rose petals and is used in cosmetics and perfumes.
Rosewater is a by-product of this process.