Ingredients

The following ingredients have 4 Servings
  • These triangular, hat-shaped cookies are a childhood (and adulthood) favorite! Here are two options for fillings, raspberry and apricot, thought there are endless possibilities!
  • FOR THE COOKIE
  • 1 cup (110 g) cashews
  • 1 egg
  • 1 cup (95 g) almond flour
  • Pinch sea salt
  • ½  teaspoon baking soda
  • 3 tablespoons (45 ml) maple syrup
  • ¼  cup (28 g) coconut flour
  • FOR THE BERRY FILLING
  • 1 cup (140 g) frozen raspberries (or fresh, if in season)
  • ¼  cup (60 g) coconut palm sugar
  • ½  lemon, juiced
  • FOR THE APRICOT FILLING
  • ½  cup (160 g) fruit-sweetened apricot preserves
  • 1 tablespoon (8 g) poppy seeds
  • This recipe is excerpted from The New Yiddish Kitchen: Gluten-Free and Paleo Kosher Recipes for the Holidays and Every Day, © 2016 by Simone Miller and Jennifer Robins. Reproduced by permission of Page Street Publishing. All rights reserved.

Instruction

  • Preheat the oven to 350°F (177°C). To make the cookies, place the cashews into a food processor or blender and pulse until you have a “flour.” Next add in egg, almond flour, salt, baking soda and maple syrup. Blend more until all ingredients are well combined and form a dough.
  • Spoon the dough onto a piece of parchment paper and begin sprinkling in the coconut flour, 1 tablespoon (7 g) at a time. The dough will be sticky to start, but the coconut flour will take care of this.
  • Once the stickiness is gone, roll out the dough between two pieces of parchment paper until it is about ¼ -inch (6-mm) thick. Use a drinking glass or round cookie cutter (with a 3-inch [7.5-cm] diameter) to cut circles out of the dough. Set the circles aside.
  • To make the berry filling—which can also be made ahead if you prefer—combine the raspberries, sugar and lemon juice in a small saucepan over medium heat. Then mash the fruit until it is soft and combines well with the sugar. Allow the mixture to simmer for about 8 minutes or until it thickens and reduces. If there are any residual lumps you may briefly puree until a smoother consistency is achieved.
  • Alternatively, to make the apricot filling, combine the preserves with the poppy seeds and stir well.
  • Next, continue to assemble the cookies by taking one dough circle and placing a dollop of the raspberry filling in the center, no more than ½  teaspoon or so; do not overfill.
  • Then fold the circle into thirds, sealing off the edges until a triangular shape is formed. Make sure you pinch the seams closed, or they can reopen while baking.
  • Repeat until all of the dough is used. Place cookies on a parchment-lined baking sheet and bake for 10 minutes. Remove from the oven and allow to cool slightly before serving.
  • Bubbe’s tip: Want to try other flavors? The world is your Hamantaschen… try chocolate or even prunes for variety!