The dough of these hamantashen is amazing. The dough is cake-like and the vanilla and almond extract give it a delicate, fruity taste. Instead of starting with a round cookie cut-out and pinching the edges together as a triangle, here you start with a round ball and shape it into a triangle. Make an indentation in the center for the filling.
Ingredients
2 sticks margarine
1 cup sugar
1 egg
2 egg yolks
6 teaspoons vanilla extract
6 teaspoons almond extract
juice of 1 lemon
3 cups flour
2 teaspoons baking powder
Ingredients
2 sticks margarine
1 cup sugar
1 egg
2 egg yolks
6 teaspoons vanilla extract
6 teaspoons almond extract
juice of 1 lemon
3 cups flour
2 teaspoons baking powder
Mix together and add water as necessary
Make balls of dough, flatten and shape like a triangle. Make deep indendation with your fingers for the filling. You can fill with jams, poppy seed filling, or chocolate. Blima used squares from a bittersweet chocolate, and it was great! My favorite chocolate to use is Rosemarie Pareve Truffle.
Wash the hamatashen with a egg and brown sugar mixture. Bake for 20 minutes at 300 C.
Mmmmmmmmmm
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