Bittersweet chocolate and nutty tahini are a perfect flavor pairing in many different treats. These hamantaschen crank up the volume on that combo with a chocolate chip and tahini dough, chocolate-tahini filling and a smooth sesame-chocolate ganache. I like to decorate these with toasted sesame seeds and flaky sea salt, which provide a satisfying crunchy pop with each bite.
Note:
- You can use any leftover ganache to dip dried fruit, like apricots and dates, for a little bonus treat that’s perfect for Purim packages (mishloach manot).
- Once dipped, cookies can be stored in an airtight container at room temperature for 2-3 days.
Print
Tahini Chocolate Chip Hamantaschen
- Total Time: 40 minutes
- Yield: 18–24 1x
Ingredients
Scale
For the dough:
- 2 eggs
- ¼ cup vegetable oil
- ¼ cup tahini paste
- ½ cup sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp kosher salt
- ½ tsp baking powder
- ¼ cup finely chopped bittersweet chocolate
For the filling:
- ½ cup tahini
- 1 cup powdered sugar
- ½ cup dark cocoa powder
- ½ tsp salt
- 2 Tbsp milk (can also use non-dairy milk or water)
- 1 tsp sesame oil
For the egg wash:
- 1 large egg + 1 Tbsp water
For the ganache:
- ½ cup bittersweet chocolate
- 2 Tbsp sesame oil
For decorating (optional):
- flaky sea salt
- toasted sesame seeds
Instructions
- Preheat oven to 350°F. Prepare two baking sheets with silicone baking mats or parchment paper sprayed with cooking spray.
- In a mixing bowl, combine eggs, oil, tahini and sugar and whisk together until smooth.
- Sift flour and baking powder into the wet ingredients. Add chopped chocolate, and mix with a rubber spatula until a dough forms.
- Work the dough briefly with your hands to form a ball. Set aside.
- Combine all of the ingredients for the chocolate filling, and whisk until smooth.
- On a floured surface, roll out the dough to ¼-inch thickness. Use a 3-inch cutter to cut circles out of the dough.
- Place about 1 tsp filling in the center of each circle. Brush the edges lightly with egg wash and pinch the corners together to form triangles.
- Place on baking sheets about 2 inches apart. Brush the tops lightly with egg wash. Bake for 10-15 minutes or until golden brown around the edges. Remove from the oven and cool on a wire rack.
- To prepare the ganache: Over a double boiler, add chocolate and sesame oil. Heat until melted. (Or, use a microwave, heating the oil and chocolate in 20-second intervals and stirring between each turn until the chocolate is melted.)
- Pour toasted sesame seeds into a shallow dish. Dip hamantaschen in the ganache and then in the sesame seeds, and place on a wire rack to cool. You can also sprinkle dipped hamantaschen with flaky sea salt.
Notes
Once dipped, cookies can be stored in an airtight container at room temperature for 2-3 days.
- Prep Time: 25 minutes
- Cook Time: 10-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Leave a Comment