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

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Pistachio Orange Hamantaschen

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3 h

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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.

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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

Directions

Step 1

For the filling:

Step 2

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

100 gr pistachio

1 butter cookie

Food processor

Step 3

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).

30 gr almond flour

50 gr sugar

40 ml hot milk

Bowl

Step 4

For the cookie:

Step 5

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

300 gr flour

80 gr powdered sugar

25 gr almond flour

5 gr salt

5 gr baking powder

Food processor

Step 6

Add the cold butter cubes and blend until granular.

200 gr cold butter cut to cubes

Step 7

Add the egg yolk, orange zest and orange juice.

1 egg yolk

Orange zest

1 Juice from orange

Step 8

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

Step 9

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

Plastic wrap

Step 10

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.

Rolling pin

Small glass

Parchment paper

Baking sheet

Step 11

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

Step 12

Cool down completely and sprinkle some powdered sugar.

80 gr powdered sugar

Step 13

YASSS!

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