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).
For the dough:
- 2 eggs
- 1/4 cup vegetable oil
- 1/4 cup tahini paste
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp baking powder
- 1/4 cup finely chopped bittersweet chocolate
For the filling:
- ½ cup tahini
- 1 cup powdered sugar
- ½ cup dark cocoa powder
- ½ teaspoon 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 tablespoons sesame oil
For decorating: (optional)
- Flaky sea salt
- Toasted sesame seeds
- Preheat oven to 350 degrees. 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 a teaspoon of 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 two 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. Once dipped, cookies can be stored in an airtight container at room temperature for two to three days.