Almond and Raspberry Hamentashen (that happen to be gluten free!)
  • 2.5cups Pereg Gluten Free Almond Meal Flour
  • 3 egg whites
  • 1.5cups Sugar
  • 1/2tsp vanilla extract
  • pinch Salt
  • Raspberry oven proof jam
  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!