Gluten-free hamantaschen are quick and easy to make with little fussying. Whip up a double batch so you have some to eat and some to share with friends. Even those who can eat regular hamantaschen will enjoy the flaky, pastry texture of these gluten-free purim cookies.
- ½ cup organic sugar
- ¼ cup butter, softened
- 1 teaspoon vanilla
- 2 eggs
- ¼ cup flax seed, freshly ground
- 2 tsp lemon peel/zest
- 1 cup almond flour
- ½ cup Gluten-free flour, all-purpose
- ½ cup homemade jam, jelly, or marmalade
- or 24 ginger chews Candy
- In a small bowl mix together sugar and butter until light and fluffy. Add eggs and vanilla and beat until well blended. Add ground flax seed and mix until flax seed is fully mixed. Allow the mixture to sit for 5 minutes.
- Add lemon zest, almond flour, and gluten free flour. Blend well. The dough will be moist and appear to need more flour but trust me. It doesn’t need any more flour.
- Cover and refrigerate dough for 2 hours or overnight. During this resting period the flour will absorb any excess moisture in the dough and the dough will be soft, pliable and hold together well.
- Remove the dough from the refrigerator. Place the dough on a counter top that is floured with a scant amount of gluten-free flour blend. Work the dough by folding it over on itself a few times. Form it into a round mound. Roll it until the dough is no more than ¼ inch thick. Cut with a round cookie cutter or the edge of a glass, to make circles of dough.
- Prepare a baking sheet by covering it with parchment paper. There is no need to grease or flour the baking sheet if you are lining it with parchment paper.
- Place 12 dough circles on the parchment paper. Soon ½ teaspoon of homemade jam, jelly, or candy into the center of each dough circle.
- Fold over the edges of each cookie around the jam filling as follows:
- Mentally divide the edge of the circle into three equal sections.
- Lift one cookie edge over the jam filling.
- Lift the second side of the cookie edge, so that the first edge comes under the second edge, where they join. Pinch lightly to seal the corner.
- Lift the third side of the cookie edge. Tuck the third edge over the second edge and under the first edge where they meet. Pinch lightly to seal the dough on the remaining two corners. One hamantaschen formed. Repeat this folding technique with the other circles of dough.
- The Cookie will be somewhat triangular with a jam or jelly pocket. Repeat with the remaining dough.
- Bake the cookies at 400°F for 14 minutes or until golden brown. Cool on a cooling rack.
- Serve with coffee. Make some for a neighbor.