Hazelnut Raspberry Hamantaschen (Pareve or Dairy)

© Miri Rotkovitz
  • 54 mins
  • Prep: 40 mins,
  • Cook: 14 mins
  • Yield: 36-40 hamantaschen (serves 9-10)
Ratings

Linzer cookies were the inspiration behind the hazelnut dough and jam filling combination in these delicious hamantaschen. (Nutella also makes a great filling -- just remember that it will render your hamantaschen dairy!)

Coconut oil keeps the pastry pareve, and enhances the nuttiness of the hazelnuts. Note that coconut oil is solid at room temperature, but liquid above about 76° F; you'll find it easiest to work with at a semi-soft room temperature.

Tip: If you can find ground hazelnuts (sometimes called hazelnut flour or hazelnut meal), feel free to use them instead of making your own!

What You'll Need

  • 3/4 cup dry roasted hazelnuts
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 2/3 cup coconut oil
  • Scant 2/3 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Raspberry or strawberry preserves and/or Nutella for filling

How to Make It

  1. Place the hazelnuts in the bowl of a food processor. Pulse just until the nuts are finely ground. (Take care not to overprocess them into a paste.)
  2. Place the flour in a large bowl. Add the ground hazelnuts, baking powder, salt, and cinnamon, and whisk together until well-combined.
  3. In another large bowl, cream together the coconut oil and sugar with an electric mixer. (If the room is cold and your coconut oil is a hard solid, you may need to mash it with a fork first to make it easier to work.) Add the eggs and vanilla, and continue beating on medium until smooth and well-mixed.
  1. Add the flour mixture to the oil mixture in 3 additions, beating after each addition. Continue beating after the last addition until the dough starts to pull together into a ball. Using clean hands, knead the dough briefly in the bowl to ensure that all of the ingredients are mixed and no lumps of coconut oil remain. Gather the dough into a ball, flatten into a disk, and wrap in plastic wrap or parchment paper. Chill the dough disk for 20 minutes.
  2. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper and set aside.
  3. Divide the dough into quarters. Place 1 piece of dough between 2 sheets of wax or parchment paper and roll out to 1/4" thick. (If the dough has gotten too hard to roll while chilling, allow it to sit at room temperature for a few minutes first.) Use a 2" round cookie cutter to cut out circles, saving the dough scraps to re-roll. Repeat with the remaining dough. Carefully transfer the dough circles to the prepared baking sheets.
  4. Place 1/2 to 3/4 teaspoon of filling in the center of each dough circle. Fold up the edges to form a triangle shape, allowing some of the filling to show. Pinch the corners of the dough to seal well.
  5. Bake the hamantaschen in batches in the preheated oven for 12-14 minutes, or until the dough is firm and the bottoms begin to turn a light golden brown. Transfer the hamantaschen to a wire rack to cool. Enjoy!