A gluten-free and vegan cookie that melts in your mouth, filled with a rich, zesty and fragrant prune filling. Dough adapted from http://www.elanaspantry.com/hamantaschen, and filling adapted from http://theshiksa.com/2010/02/25/hamantaschen-prune-filling/.
Author Ksenia Prints
3cupsblanched almond flour or gluten-free flour mixthe latter isn't ideal, but will work in a pinch
½cupvegan shortening or vegetable oil
¼cupvegetable oilor egg, if going the non-vegan route
In another bowl, mix together oil (or egg, if using), honey, vanilla extract and orange zest. Add cold shortening to wet mixture, cutting it with two knives until it is the size of peas (or oil, if using egg previously).
Mix wet ingredients into dry with a wooden spoon, taking care not to overwork the dough. Let rest in fridge while making mixture.
Make filling: Combine all of the ingredients, except for the brown sugar, in a saucepan on medium-high heat. Stir and bring to a boil for one minute.
Cover the pot and reduce heat to medium low. Let mixture simmer slowly and constantly for 20 minutes, stirring every few minutes.
Remove the lid from the pan. Let the prunes continue to simmer for 3-5 more minutes, stirring frequently, until most of the liquid has evaporated/absorbed. Stir the brown sugar into the prune mixture.
Mash the prune mixture with a potato masher, or process with an immersion blender until a smooth puree forms.
Prep cookies for filling: Roll dough into 1 inch balls. Place balls on a parchment paper-lined baking sheet, then press flat into small circles. Try to make these on the thinner side.
Scoop one teaspoon of filling into each circle of dough. Fold the dough in from three sides and pinch the corners to form a triangle shaped cookie.
Bake at 350° for 10-15 minutes until dough is golden brown (time will depend on your oven).
Gluten-free and vegan prune hamantaschen https://immigrantstable.com/prune-hamantaschen/ March 10, 2014