RASPBERRY HAMANTASCHEN RECIPES
RASPBERRY HAMANTASCHEN RECIPE - FOOD.COM
Gluten Free and Dairy Free Raspberry Hamantaschen http://www.elanaspantry.com/desserts/gluten-free-raspberry-hamantaschen/ Yield will be dependent on the size of your cookies and thickness of your dough. I used a scalloped cookie cutter that was 1 ¾-inches in diameter and rolled my dough to approximately ¼ inch thick; my yield was around 2 dozen little cookies. It was challenging to get an exact yield as my younger son was eating these almost as fast as I baked them.
Total Time 23 minutes
Prep Time 15 minutes
Cook Time 8 minutes
Yield 2 dozen, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine almond flour and salt.
- In a smaller bowl, combine oil, agave, vanilla and water.
- Mix wet ingredients into dry.
- Chill dough in refrigerator 1 hour.
- Roll out dough between 2 pieces of parchment paper ¼ - ½ inch thick.
- Cut dough into circles (size of your choosing).
- Make a light indentation with your forefinger in the center of each circle.
- Drop ½ teaspoon of raspberry jam into the center of each circle.
- Fold the dough in to create 3 sides; pinch each of the 3 corners to form a triangle shaped cookie.
- Bake at 350° for 8 minutes until cookies are golden brown around the edges.
- Serve.
Nutrition Facts : Calories 27.8, FatContent 2.7, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 116.4, CarbohydrateContent 0.2, FiberContent 0, SugarContent 0.2, ProteinContent 0
SPARKLING RASPBERRY HAMANTASCHEN - JAMIE GELLER
The fragrance of berries simmering away with a bit of sparkling wine is heavenly. The whole house smells amazing. The recipes makes a fair amount of jam which can be frozen or canned.
Provided by Jamie Geller Test Kitchens
Total Time 135 minutes
Prep Time 15 minutes
Cook Time 60 minutes
Yield 7 to 8 cups jam and about 12 cookies
Number Of Ingredients 14
Steps:
- Sparkling Berry Jam:1. Simmer sparkling wine, raspberries, strawberries, sugar, and salt over medium heat until sugar dissolves. 2. Continue simmering, stirring occasionally, for about 15 to 20 minutes, until berries are broken up and fairly mushy (in a good way). If any scum appears on the surface, use a wooden or metal spoon to skim it off. 3. Test for set-point by placing a teaspoon full of jam on a plate and placing the plate in the refrigerator for 15 minutes. If the jam has developed a skin and is holding together, take off the heat and cool. If not, continue cooking for another 10 minutes before testing for set-point again. 4. Cool completely before filling hamantaschen. Jam can be stored for up to 1 week in the refrigerator or frozen for up to 2 months. Hamantaschen Dough: 1. Pulse sugar, butter, cream cheese, egg yolk, and vanilla In a food processor until combined. 2. Add flour and pulse until dough forms a ball. 3. Turn dough out onto counter and knead a few turns until smooth and elastic. Flatten into a disk and wrap in plastic. Chill for at least 1 hour and up to 2 days, or freeze for 1 month. Assembly: 1. Preheat oven to 350°F. Line a baking sheet with parchment. 2. Whisk egg and water together and set aside. 3. Roll out dough on lightly floured surface. Cut into 3-inch circles. 4. Spoon a small amount of jam into center of dough. Lightly brush edges with egg wash. Form into triangle, being sure to pinch edges tightly together. 5. Place on lined baking sheet. Continue with remaining dough. 6. Bake for 30 minutes or until golden brown.
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