PURIM IDEAS RECIPES

Steps:

• For the crust: In a large mixing bowl, whisk together the flour, powdered sugar and salt. Add the butter and rub together with your fingers until the mixture is crumbly with pea-sized bits of butter. Add the water, almond extract and 1 of the eggs and mix together until it forms a dry and crumbly dough. Turn out onto a piece of plastic wrap, press together and flatten into a disc, wrap tightly and refrigerate for about 30 minutes.
• To assemble: Beat the remaining egg in a small bowl with 1 teaspoon of water for the egg wash. Set aside.
• On a piece of parchment paper dusted with flour, roll the dough into a 12-inch circle that is about 1/4 inch thick. Trim the edges with a sharp knife or pizza cutter and transfer to a baking sheet using the parchment. Spread on a thin and even layer of the jam, leaving a 2-inch border. Dollop the Frangipane over the jam and gently spread in an even layer. Brush the border with the egg wash. Carefully fold the sides into the center to create a triangle with a 2-inch opening in the center. Pinch to seal where the sides of the dough meet. Brush the egg wash all over the top and sides. Freeze until the dough is firm and cold to the touch, at least 30 minutes.
• Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
• Bake until the crust is golden brown around the edges and the frangipane is set; begin checking at 30 minutes. Cool on the baking sheet to room temperature.
• Melt the chocolate chips and coconut oil together over a double boiler (or in the microwave in 30-second increments) until smooth. Drizzle over the hamantaschen and allow to set. Decorate with sprinkles and marzipan masks as desired. Slice in wedges to serve.
• To make the frangipane filling: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar on medium speed until light, fluffy and pale, about 2 minutes. Use a rubber spatula to scrape down the sides and bottom of the mixing bowl, as needed. Add the almond extract and egg and beat until the mixture is creamy and homogeneous, about 30 seconds. Mix in the ground pistachios, flour and salt until fully combined.

Steps:

• For the crust: In a large mixing bowl, whisk together the flour, powdered sugar and salt. Add the butter and rub together with your fingers until the mixture is crumbly with pea-sized bits of butter. Add the water, almond extract and 1 of the eggs and mix together until it forms a dry and crumbly dough. Turn out onto a piece of plastic wrap, press together and flatten into a disc, wrap tightly and refrigerate for about 30 minutes.
• To assemble: Beat the remaining egg in a small bowl with 1 teaspoon of water for the egg wash. Set aside.
• On a piece of parchment paper dusted with flour, roll the dough into a 12-inch circle that is about 1/4 inch thick. Trim the edges with a sharp knife or pizza cutter and transfer to a baking sheet using the parchment. Spread on a thin and even layer of the jam, leaving a 2-inch border. Dollop the Frangipane over the jam and gently spread in an even layer. Brush the border with the egg wash. Carefully fold the sides into the center to create a triangle with a 2-inch opening in the center. Pinch to seal where the sides of the dough meet. Brush the egg wash all over the top and sides. Freeze until the dough is firm and cold to the touch, at least 30 minutes.
• Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
• Bake until the crust is golden brown around the edges and the frangipane is set; begin checking at 30 minutes. Cool on the baking sheet to room temperature.
• Melt the chocolate chips and coconut oil together over a double boiler (or in the microwave in 30-second increments) until smooth. Drizzle over the hamantaschen and allow to set. Decorate with sprinkles and marzipan masks as desired. Slice in wedges to serve.
• To make the frangipane filling: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar on medium speed until light, fluffy and pale, about 2 minutes. Use a rubber spatula to scrape down the sides and bottom of the mixing bowl, as needed. Add the almond extract and egg and beat until the mixture is creamy and homogeneous, about 30 seconds. Mix in the ground pistachios, flour and salt until fully combined.