Gluten-Free Hamantaschen

Orange and Date

Orange and date gluten-free hamantaschen bring a  familiar, nostalgic taste to purim. This is the flavor of israeli purim celebrations!

For dough: – 1 cup gluten-free flour mix – ⅓ cup almond meal – ½ teaspoon baking powder – pinch of kosher salt – ½ TB orange juice

For dough: – Zest of half an orange – ⅛ cup oil – ⅓ cup sugar – 1 egg

For filling: – 170 g Medjool dates – ½ cup orange juice OR non-dairy milk – ½ cup walnuts chopped

For filling: – 170 g Medjool dates – ½ cup orange juice OR non-dairy milk – ½ cup walnuts chopped – ¼ teaspoon cinnamon ground – 1 pinch cloves ground

Combine the dry ingredients (gluten-free flour, almond meal, baking powder and salt) in a medium-sized bowl.

In a large bowl, combine wet ingredients; orange juice, orange zest, oil, sugar and egg, and whisk together.

Working slowly and in batches, add flour mixture to wet ingredients. Stir the dough a few times, just until it starts to come together.

Transfer the dough onto a flat, floured surface and knead a few times.

Dough should be smooth but not sticky; if it’s too dry, add more orange juice, 1 teaspoon at a time, or more gluten-free flour, 1 tb at a time, if it looks too wet.

Shape dough into a flat disc, wrap in plastic wrap and refrigerate for at least 3 hours.

To make filling: add filling ingredients to the food processor.

Process until smooth, scraping down the walls of the food processor with a spatula a few times to combine everything.

Preheat the oven to 350F. Cover a baking sheet with parchment paper or a reusable silicone mat.

Remove dough from fridge, and using a rolling pin, roll it out on a lightly floured surface to about 4-mm thickness.

Using a cookie cutter or a glass, cut out circles and transfer them onto a baking sheet, leaving some space between the cookies. Roll scraps of leftover dough back together, and repeat process until all dough is done.

Spoon a 1-teaspoon of date filling in the middle of each circle. Fold into a triangle

Fold the left side over on an angle, followed by the ride side and then the bottom, forming a triangle-shaped pocket. Pinch the seams firmly.

Bake for 20 minutes at 350F. Let gluten-free hamantaschen cool on baking sheet for 5 minutes, then transfer to a wire rack to cool.

Gluten-free hamantaschen will keep in a sealed container for 4 days.

Bon Appetit!