Ingredients

The following ingredients have 4 Servings
  • Rum to taste
  • dash of salt
  • 1/3 cup cocoa
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 3-4 Tablespoons heavy cream
  • 8 1/2 oz dark chocolate, chopped
  • 8 oz heavy cream
  • 1 1/3 cups all-purpose flour
  • 1 egg
  • 1 teaspoon almond extract (optional)
  • 4 oz butter, softened
  • 3/4 cup granulated sugar

Instruction

  • To Prepare Sucree Cream butter, sugar, salt, and almond extract if using until light and fluffy. Add egg and mix until incorporated. Combine flour, cocoa powder, and baking powder. Add to butter mixture in two stages, alternating with the heavy cream. More or less cream might be needed depending on the consistency of the dough. Turn dough out onto plastic wrap, and form a flattened disc. Chill for at least one hour.
  • To Prepare Ganache Over a double boiler, heat cream and chopped chocolate. When chocolate is mostly melted, lightly whisk until ganache is smooth and shiny. Whisk in rum and salt. Chill for several hours.
  • To form hamantaschen: Roll chilled chocolate sucree to slightly more than 1/8 inch thick. Using a round cutter or glass rim dipped in flour, cut circles of about 3 inches in diameter. If adding dried fruit or nuts, sprinkle a small amount in the center of the cut discs.
  • Remove ganache from fridge, and using either a small ice-cream scoop or by hand, form about 1 inch round balls and place in center of sucree circles. Carefully fold in the edges to form a triangular shape, and pinch the corners to seal. Ensure there are no gaps or tears in the dough, to prevent filling from oozing out during baking.
  • Bake hamantaschen on greased cookie sheets at 350 F for about 15 minutes, until crust is baked through. Ganache will liquify during baking, but will set as hamantaschen cool.