Well, way back when my husband and I started dating I thought I would win his heart over by baking him Hamentashen. I showed up at his apartment and presented this gorgeous batch of apricot and prune variety for him. Turns out he hates Hamentashen. Who doesn't love Hamentashen?! Oh well. Somehow I still won him over.
Fast forward a couple of years later and on this snowy Sunday afternoon I started to do some Purim preparations. But rather than bake the typical Hamantashen I created a new variety (not a replacement, of course) that will definitely win some hearts- and bellies over. Rolling, cutting and sandwiching the dough is also good fun for kids.
This recipe is a cross between Linzer Torte dough, a Linzer Tart cookie and of course the great Hamentashen.
The original Linzer Torte recipe that I have been working with for years came to me through my bestie Luisa. The original recipe is awesome but now that I'm catering to some Gluten Free peeps in my life I have made some adjustments. I also cut some sugar and fat out and swapped out the margarine for half Earth Balance and half Coconut Oil.
Please keep in mind; it is important to have a large triangle cookie cutter to cut out the cookie and then a very small one to cut the center holes for the tops.
1 1/2 Cups Ground Almonds
1 1/2 Cups Gluten Free Flour (you can use all-purpose if you prefer)
1 Teaspoon Xanthan Gum (only add if you are using the GF flour)
1 Teaspoon Cinnamon
1/4 Teaspoon Salt
1/2 Cup Cane Sugar (or any sugar you prefer)
1/4 Cup Coconut Oil, not melted
1/4 Cup Earth Balance
Jam for spreading (I used fig jam)
Confectioners Sugar for decorating
In a medium bowl combine the almonds, flour, xanthan gum, cinnamon and salt. Mix to combine.
In a mixing bowl beat the sugar, coconut oil and Earth Balance for 4 minutes on Medium speed. Slow the mixer and add the egg. Then on the lowest mixing speed slowly add the flour mixture a little at a time until fully combined into a dough.
Lay parchment paper down on the counter. Put your dough down and start rolling it out with a rolling pin. If it's too large to work with then just do half at a time. Roll the dough out until it is about a 1/4 of an inch thick.
Take your larger triangular cookie cutter and cut as many cookies out as you can. Using an offset spatula transfer the cookies to a cookie sheet lined with parchment paper. Reuse any dough scraps to roll and cut out again until there are no scraps left.
Using the smaller cookie cutter cut out the center of half of the cookies. These will be your tops to your sandwich cookies.
Bake in a preheated oven at 325 for 16 minutes. Rotate the trays half way to prevent uneven browning.
(You can freeze the cookies at this point for up to 6 weeks if wrapped super tight.)
When the cookies are completely cool spread the jam on the bottom cookie and sandwich it with the top cookie. Using a strainer, sprinkle some confectioners sugar to decorate just before serving.