Gluten-Free Hamantaschen

Growing up, I didn’t see a lot of my grandmother. She was old and feeble, and chronic pain often prevented her from leaving the house. Still, there were a few occasions when my grandmother would never fail to make an appearance in my mother’s kitchen. One such of those special occasions was right before the holiday of Purim began. She carefully tied the strings of her apron in a neat bow before she perched herself on a kitchen stool and began to give orders.

GF-hamantaschen-stamp

She showed me how to dip the rim of a wine glass in the pearly mounds of flour to make the perfect circle for my cookies. She directed my fingers with a watchful eye as I carefully portioned out just the right amount of filling and carefully folded my circle into a triangle, or “Haman’s Ears” as my grandmother used to call them. We sat there late into the night, after the cookies had long since come out of the oven, covered in flour and giggling like schoolgirls.

Nowadays, we live in different cities and my grandmother’s days in the kitchen are far behind her. As I am no longer able to eat the cookies as she made them, I have adapted the recipe. But every time I make them, there is still a small part of her inside them. I hope you enjoy these hamentashen as much as I do.

Vanilla Bean Hamantaschen with Apricot Filling

Ingredients

For the dough:

2 cups almond flour

1 cup arrowroot flour (plus ¼ cup for dusting)

½ tsp sea salt

1 vanilla bean

½ cup of honey

¼ cup of coconut oil, melted

For the filling:

11 ounces dried apricots, roughly chopped

1 Tbsp lemon juice

4 Tbsp honey

½ cup of water

Directions

In a small saucepan, combine the apricots, lemon juice, honey and water over medium high heat.

Bring to a boil and stir continuously, until the mixture has reduced. Then, remove from heat and set aside while you make the dough.

Preheat oven to 350 degrees.

In a mixing bowl, combine the almond flour, arrowroot flour, and the sea salt until well mixed.

With a small paring knife, poke a tiny hole in the top of your vanilla bean and slice it in half.  Use the knife to scrap the small black seeds into a small bowl. For this recipe, you should only be using the seeds from 2-inches of your bean (the equivalent of 1 teaspoon of vanilla extract.)

Add the vanilla bean seeds, the honey, and the melted coconut oil to your flour mixture and stir until just incorporated, being careful not to over-mix the dough. Using your hands, form the dough into a ball.

Next, position the dough on a sheet of parchment paper, adding arrowroot flour as necessary to keep it from sticking. Place another sheet of parchment paper over the dough, and using a rolling pin, roll into a 1/4 inch thick layer.

Remove the top layer of parchment paper. Dust the open end of a glass (or a round cookie cutter) with arrowroot powder. Then, carefully cut out circles in the dough, and remove the extra dough from the sides.

Fill the center of each circle with a little over a teaspoon of filling. Carefully fold each one of the three sides in, forming a triangular shape, and sealing the filling inside. Pinch the corners in to seal the cookies.

Transfer the parchment to a baking sheet, and bake cookies for 20 minutes. Remove from oven and place on a cooling rack.

Posted on February 21, 2014

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