Almond and Raspberry Hamentashen (that happen to be gluten free!)

Photo Credit: Mordy Gilden

 

Not being a person who likes to leave people out, I tried to come up with a recipe for Hamentashen that my friends and family with Celiac and gluten sensitivity could enjoy.  I fiddled a little with one of my favorite Pesach recipes, and came up with these perfect Thumbprint Hamentashen. The dough comes together in minutes, and they taste amazing! My family polished off the test batch, so I’m pretty sure they were a success 🙂

Almond and Raspberry Hamentashen (that happen to be gluten free!)
Print Recipe
Servings
2 dozen
Servings
2 dozen
Almond and Raspberry Hamentashen (that happen to be gluten free!)
Print Recipe
Servings
2 dozen
Servings
2 dozen
Ingredients
  • 2.5 cups Pereg Gluten Free Almond Meal Flour
  • 3 egg whites
  • 1.5 cups Sugar
  • 1/2 tsp vanilla extract
  • pinch Salt
  • Raspberry oven proof jam
Servings: dozen
Instructions
  1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
  2. Whip egg whites till fluffy
  3. Mix in sugar, Almond flour, salt and vanilla till combined.
  4. Scoop a ball of dough, about an inch in diameter. Place on the parchment paper lined cookie sheet.
  5. Shape dough into triangle hamantashen shape with your hands (spray some non-stick spray on your hands so the dough won't stick). Using your thumb, make an indent into the center of the triangle, and fill with jam. Repeat process until all the dough is used.
  6. Allow 2 inches in between cookies so they will not stick to each other when baking.
  7. Bake for 18-20 minutes. Cool completely before removing from parchment paper. Enjoy!
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