Gluten-free hamantaschen for Purim with apricot jam recipe cookies Jewish
Photo credit Sheri Silver

The Best Gluten-Free Hamantaschen Recipe

Apricot and almond make these gluten-free treats an absolute delight.

Hamantaschen are known to come in every variety: sweet, savory, inspired by Girl Scout cookies, and even made with boxed cake mix for the easiest hamantaschen recipe ever. Gluten-free hamantaschen are not only possible, they are absolutely delicious. Gluten-free no longer means baked goods that are dry, tough or have a strange aftertaste. Thanks to the wide range of gluten-free baking blends available in the grocery store, you can transform your favorite treats easily and with success!

By using a “cup for cup” all-purpose gluten-free flour, you don’t even have to do the math or busy yourself with any fancy mixing of flours. Just use the same amount of flour called for in the recipe and substitute the gluten-free blend. I love Cup 4 Cup brand but there are many excellent brands out there including King Arthur Baking brand and Bob’s Red Mill.

You can still have all the same fun with fillings and toppings as regular hamantaschen, and with this scrumptious recipe, no one will know the difference.

In this recipe for the best gluten-free hamantaschen, I flavor the dough with almond extract and fill the cookies with apricot pie filling. Once they’re cool, I drizzle them with an almond-y glaze and sprinkle them with sanding sugar for extra sweetness and a bit of sparkle. They’re the perfect fragrant, sunny bite for me, but you can substitute ¼ cup of whatever pie filling you prefer. We like pie filling versus jams and preserves because it is thicker, and therefore less likely to leak out of the crust. Other fillings we love include Nutella, cream cheese and dulce de leche.

This recipe comes together in only 1 hour (including 30 minutes of downtime while the dough chills) and yields 18-20 hamantaschen, so you’ll have plenty to share with family and friends this Purim.

Notes:

  • You can make the hamantaschen dough up to three days ahead and store in the fridge.
  • You can assemble the hamantaschen a day ahead and chill them in the freezer overnight before baking.
  • Store these hamantaschen in an airtight container, separating the layers with wax paper, at room temperature. They will keep fresh this way for up to 1 week. For longer storage freeze the hamantaschen on a baking sheet in a single layer. Once frozen, transfer to a Ziploc bag or other airtight container for up to 3 months.
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gluten-free rugelach recipe cookies jewish
Photo credit Sheri Silver

The Best Gluten-Free Hamantaschen Recipe

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These delicate gluten-free hamantaschen are flavored with almond and filled with apricot.

  • Total Time: 2 hours
  • Yield: 18-20

Ingredients

Units
  • 1 stick (8 Tbsp) unsalted butter (or vegan butter), at room temperature
  • 3 oz cream cheese, at room temperature
  • 3 Tbsp granulated sugar
  • 2 large eggs, divided, at room temperature
  • 1 tsp almond extract, divided
  • 1 ½ cups gluten-free all-purpose flour (I like Cup4Cup)
  • ¼ tsp kosher salt
  • ¼ cup apricot pie filling
  • slivered almonds (optional)
  • 1 cup confectioner’s sugar
  • 2 Tbsp milk (or non-dairy milk of your choice)
  • sanding or raw sugar (optional)

Instructions

  1. Beat 1 stick (8 Tbsp) butter with the cream cheese and granulated sugar till light and fluffy. Scrape down the sides of the bowl and add 1 egg and ½ tsp almond extract. Beat again. Scrape down the sides and add the flour and salt. Beat till just combined.
  2. Divide the dough in half and roll each half to 1/4” thickness between two sheets of parchment or wax paper. Stack the dough sheets on a baking sheet and refrigerate for at least 1 hour (or up to 3 days). Meanwhile, line two baking sheets with parchment paper.
  3. Working with one piece of dough at a time, cut circles using a cookie cutter or drinking glass (we used a 2½” cookie cutter here) and place the circles on your prepared baking sheets, gathering and re-rolling the scraps till all the dough has been used.
  4. Place ½ tsp of the apricot filling in the center of each dough circle, and pinch the edges to form a triangle, making sure that the seams are firmly sealed. Beat the remaining egg with 1 Tbsp water and brush the tops and sides of each cookie. Place in the freezer for at least 30 minutes (or up to overnight).
  5. Pre-heat the oven to 375°F. Bake the cookies for about 15 minutes or till just golden brown around the edges. Transfer to a wire rack set over a baking sheet lined with wax paper to cool completely. If using, insert two slivered almonds into the center of each filling.
  6. Whisk the confectioner’s sugar, milk and remaining ½ tsp almond extract in a small bowl till a thick yet pourable consistency is achieved; add more sugar and/or milk as needed. Use a small spoon to drizzle the glaze over each cookie, and sprinkle with the sanding sugar, if using. Let set completely before serving.

Notes

  • You can make the hamantaschen dough up to three days ahead and store in the fridge.
  • You can assemble the hamantaschen a day ahead and chill them in the freezer overnight before baking.
  • Store these hamantaschen in an airtight container, separating the layers with wax paper, at room temperature. They will keep fresh this way for up to 1 week. For longer storage freeze the hamantaschen on a baking sheet in a single layer. Once frozen, transfer to a Ziploc bag or other airtight container for up to 3 months.

 

  • Author: Sheri Silver
  • Prep Time: 15 minutes + 1 hour 30 minutes chill time
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Holiday

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