Tuesday, February 28, 2017

Hamantachen with almond flour (NOT gluten free)


This recipe is a pareve version of the recipe printed in the on-line edition of The Forward from the fabulous bakery, Breads Bakery (located in New York and Tel Aviv). 

Breads Bakery is a fabulous bread and pastry bakery located in Tel Aviv ("Lechamim") and Manhattan (Union Square). In addition to bread, they also have a wonderful assortment of Jewish pastries (both European and Middle Eastern). This dough is different from any hamantachen dough I've ever made: no baking powder/soda, low ratio of eggs to flour and the addition of almond flour. Unlike the original recipe, I used margarine (Earth Balance) instead of butter. 

The filling in the cookies pictured above is Fred's (my husband and one of my taste testers) rendition of Surinam Haroset  adapted from the New York Times Passover Cookbook . Yes, he made the haroset last Pesach, I double wrap a few containers and use it over the year for baking. 

You can use your favorite filling, canned, jarred, or homemade. 

Choreography:
This dough is different than any other hamantachen dough I've worked with - it feels and acts more like marzipan.  It must be chilled for several hours (up to 24 hours).  You must let it come to room temperature before using (20-40 minutes) or it will be impossible to roll out. 

Use a biscuit cutter or glass to cut circles. I use a glass with a 2.5" diameter, forming a smallish cookie (makes it easier to eat 2.........or 3!) 

Equipment:
measuring equipment (spoons, cups, scale)
stand mixer or hand mixer with large mixing bowl 
cookie sheet (s)
parchment paper 

Ingredients:
6.6 oz margarine (13 Tbsp)- cut into small pieces
1.6 oz granulated sugar (1/4 c)
2.7 oz powdered sugar (very scant 1/2 c)
pinch of salt
2 large eggs (one for the cookie dough, one for the egg wash)
1.4 oz almond flour /meal
10.6 oz pastry flour OR all purpose flour (2 3/4 c + a bit more flour)


Procedure: 
1. Combine the two sugars, making sure there are no lumps
2. Cream the butter, sugars and salt. Continue beating 3-4 minutes until very creamy
3. Add the egg and mix
4. Add the almond flour and mix
5. Add the wheat flour and mix until the dough forms a ball around the mixer blade (this will happen quickly.)  The dough will feel like a cross between play-doh and marzipan. Gather into a ball, place in a small bowl, cover with plastic wrap and chill for a minimum of 2 hours up to 24 hours. 


6. Remove the dough from the refrigerator and allow to come to room temperature (30-40 minutes).       Divide into 3-4 pieces (for ease of working and rolling out the dough). Preheat your oven to 350 
    degrees. 
7. Lightly flour-dust your work surface and roll out one piece of dough to about 1/16" . Using a
    biscuit cutter or glass, cut out circles.  Use a spatula to help lift the dough circles if they are sticking
    to the surface





8.Brush off any excess flour and brush the circles with egg wash 

9. Spoon a small amount of filling onto the center of each circle. Fold three points of the circles, 
    keeping the filling in the middle to form a triangle. Pinch the seams. Move to a parchment lined 
    baking sheet and brush each cookie lightly with egg wash. 

10. Bake for 13-17 minutes, until lightly golden. Allow to cool for 5-10 minutes before moving to a 
     cooling rack. Cool completely before packaging. The cookies will stay at room temperature for a
     few days, but I prefer to store them in the refrigerator.  You can also double wrap them and freeze 
     for up to several weeks. 


If you're looking for other dough recipes, click here: Traditional Hamantachen  or Yeast Hamantachen