Name: Pistachio Orange Hamantaschen
Cook time: 10800 s
Total time: 10800 s
Yield: 20-25 cookies
Ingredients: For the cookie dough; 300 gr flour; 200 gr cold butter cut to cubes; 80 gr powdered sugar; 25 gr almond flour; 5 gr salt; 5 gr baking powder; 1 egg yolk; Orange zest; 1 Juice from orange; For the filling; 100 gr pistachio; 50 gr sugar; 40 ml hot milk; 30 gr almond flour; 1 butter cookie

BenGingi

Purim is around the corner and I’m super excited. I was born on Purim, which makes it one of my favorite holidays! Hamantaschen are originally a poppyseeds pocket cookie but throughout the years the've evolved into many interesting versions. I decided to open the holiday’s celebrations with this wonderful pistachio-orange hamantaschen. The pistachio & citrus combination is just out of this world. You can prepare the dough and the filling in advance and make fresh hamantaschen to satiate your need every morning. 


Pistachio Orange Hamantaschen 

In a good food processor blend the butter cookie and the pistachios.

In a bowl combine the pistachio mix with the almond flour, sugar and milk. Mix and set aside (you can keep in the fridge for up to 2-3 days).

In a food processor combine all the dry ingredients and give them a quick mix.

Add the cold butter cubes and blend until granular.

Add the egg yolk, orange zest and orange juice.

Blend until start to combine. Don’t over mix pleaseeeeeee.

Wrap and set in the fridge (up to 3-4 days).

Open to a 1/2 cm thickness, score with a cup, place a small ball of filling in the center, fold to hamantaschen, place in the fridge for 30 min while you preheat the oven to 360F or 180C.

Bake for 15-20 min, just until the corners start to get brown.

Cool down completely and sprinkle some powdered sugar.

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