Vegan Hamantaschen with Banana Marzipan and Biscoff
Watch the Full Step-by-Step
- Mixing bowls
- Medium saucepan
- Rolling Pin
- 3-inch/7.5 cm round cutter
- Piping bags
- Baking sheets
- Heatproof bowl
- Small saucepan
- Kitchen scale
INGREDIENTS
- 1 cup plus 2 tablespoons/250 grams vegan butter, at room temperature
- 3¼ cups/400 grams all-purpose flour
- 1¼ cups/160 grams powdered sugar
- ¾ cup/80 grams almond flour
- ½ teaspoon vanilla extract
- Pinch salt
- 3 tablespoons/50 grams non-dairy whipping cream
- 1 teaspoon/5 grams psyllium husk
- ¼ cup plus 1 tablespoon/65 grams water
Filling:
- 3 tablespoons sugar
- â…“ cup cornstarch
- 1½ cups soy milk
- 1 teaspoon vanilla extract
- 1 pound/500 grams marzipan, coarsely chopped
- 2 tablespoons banana purée
- ½ cup Biscoff cookie butter
Glaze:
- 1 cup Biscoff cookie butter
- 1 ounce/25 grams cocoa butter
- ½ cup Biscoff cookies, crushed
INSTRUCTIONS
- Beat the margarine, powdered sugar and vanilla in a stand mixer fitted with the paddle until pale and fluffy, about 3 minutes.
- Stir together the psyllium and water; let stand for 5 minutes to thicken. Whisk the flour, almond flour and salt in a separate bowl. Add the dry ingredients and psyllium mixture to the margarine mixture and mix on low just until a smooth dough forms. Shape into a disk, wrap tightly and refrigerate until firm, at least 3 hours or up to overnight.
- To make the filling, whisk the sugar and cornstarch in a medium saucepan. Gradually whisk in the soy milk and vanilla until smooth. Cook over medium heat, whisking, until the mixture boils and thickens to a pudding-like consistency, 3 to 5 minutes. Remove from heat.
- Transfer to a stand mixer fitted with the paddle, add the marzipan and banana purée, and mix until completely smooth. Let cool to room temperature.
- Heat the oven to 340°F/170°C. Line two baking sheets with parchment paper.
- On a lightly floured surface, roll the dough to â…› inch/3 millimeters thick. Cut into 3-inch/7.5 centimeter rounds, rerolling scraps as needed.
- Pipe about 1 tablespoon filling into the center of each round and top with 1 teaspoon Biscoff cookie butter. Fold the edges up to form a triangle, leaving a small opening in the center, and pinch the corners firmly to seal.
- Arrange 1 inch/2.5 centimeters apart on the prepared sheets. Bake until lightly golden at the edges and set, 15 to 20 minutes. Cool completely on the baking sheets.
- For the glaze, melt the Biscoff cookie butter and cocoa butter in a heatproof bowl set over barely simmering water, stirring until smooth. Spoon or dip the tops of the cookies in the glaze and sprinkle with crushed Biscoff cookies. Let stand until set before serving.
FAQ
What type of flour is best for making vegan hamantaschen?
All-purpose flour is ideal because it provides the right balance of structure and tenderness. All-purpose flour contains enough gluten to hold the triangular shape during baking while still allowing the cookies to remain soft and crumbly. Using only cake flour can make the dough too fragile, causing it to tear when folding around the filling.
Conversely, bread flour can make the dough too tough and chewy, which is not desirable for these cookies. Blending in almond flour adds richness and a tender texture, which is especially important in vegan hamantaschen to mimic the traditional shortbread-like bite. Because vegan hamantaschen rely on plant-based fats and psyllium as an egg substitute, the correct flour type helps maintain the balance between structure and tenderness
How do I prevent the hamantaschen from spreading too much during baking?
Vegan hamantaschen can spread if the dough is too warm or not chilled adequately. Chilling the dough for at least three hours, or ideally overnight, firms the fat and allows the psyllium to fully hydrate, giving the dough structure. Work with small batches at a time, rolling the dough to the recommended â…› inch/3 mm thickness, and avoid adding excess flour while rolling. Overworking the dough can also make it warm, which increases spreading.
When piping the filling, keep the mounds compact and avoid overfilling, as excess moisture can cause the triangles to lose their shape. The oven temperature of 340°F/170°C is calibrated to allow the cookies to set quickly without excessive spreading. Use parchment paper and avoid greasing the sheet, which can increase sliding. Let the baked cookies cool completely on the sheet before transferring, as handling them while warm can cause deformation.
What is the best way to store vegan hamantaschen?
Vegan hamantaschen store well because they do not contain perishable dairy or eggs. Once fully cooled and glazed, place the cookies in an airtight container at room temperature for up to five days. Layer the cookies with parchment or wax paper to prevent sticking, especially if the glaze is soft.
For longer storage, vegan hamantaschen can be frozen unglazed for up to three months; thaw them at room temperature before glazing to maintain texture. Freezing fully baked and glazed cookies is possible but may slightly soften the glaze, so it’s preferable to freeze before glazing. Keeping the cookies in a cool, dry place prevents moisture from softening the crisp edges, while the Biscoff cookie butter filling stays stable. Avoid storing near heat or direct sunlight, which can make the filling run and the cookies sticky.
Can I substitute the Biscoff cookie butter in vegan hamantaschen?
You can substitute Biscoff cookie butter with any caramelized cookie spread or speculoos-style spread in vegan hamantaschen. The substitute should be thick enough to hold shape in the filling without becoming runny during baking. Avoid overly sweet spreads that are very liquid, as they can affect the dough’s ability to hold the triangular shape. If needed, slightly chill the spread before piping to improve stability.
When substituting, taste-test the combination of spread and filling before assembly. Choose a spread that can withstand baking temperatures without separating or curdling. Spreading a thin layer or piping a measured amount ensures consistent texture and prevents the triangles from tearing. The substitution should not compromise the vegan integrity of the cookies.
Why is psyllium husk used in vegan hamantaschen?
Psyllium husk acts as a plant-based binder and egg substitute in vegan hamantaschen. It absorbs water and forms a gel, which helps hold the dough together and maintain structure during baking. Without psyllium, the dough may crumble or tear when folded into triangles, especially with moist fillings like marzipan-banana or Biscoff.
Mixing psyllium with water and letting it thicken before combining with the dough ensures even hydration and elasticity. Psyllium also contributes to the tenderness of the cookie, mimicking the texture that eggs or gluten would normally provide.
What are common mistakes when making vegan hamantaschen?
Common mistakes include not chilling the dough, overfilling the cookies, and using incorrect flour ratios. Skipping the chill step causes the triangles to spread and lose shape. Overfilling with marzipan or Biscoff can lead to leaking, while using too much flour can result in dry, tough cookies. Rolling the dough unevenly can create cookies that bake inconsistently, with some edges overdone and others undercooked, and not measuring ingredients accurately, especially flour and butter by weight.
Other mistakes include baking at the wrong temperature, which can brown the edges too quickly while leaving the centers soft, and handling the cookies before they cool completely, which can deform the triangles. Failing to prepare the glaze properly can result in a runny or cracked finish.
What are common mistakes when making vegan hamantaschen?
Common mistakes include not chilling the dough, overfilling the cookies, and using incorrect flour ratios. Skipping the chill step causes the triangles to spread and lose shape. Overfilling with marzipan or Biscoff can lead to leaking, while using too much flour can result in dry, tough cookies. Rolling the dough unevenly can create cookies that bake inconsistently, with some edges overdone and others undercooked, and not measuring ingredients accurately, especially flour and butter by weight.
Other mistakes include baking at the wrong temperature, which can brown the edges too quickly while leaving the centers soft, and handling the cookies before they cool completely, which can deform the triangles. Failing to prepare the glaze properly can result in a runny or cracked finish.
How do I roll and cut vegan hamantaschen evenly?
Roll the chilled dough on a lightly floured surface to the recommended â…› inch/3 millimeters thickness. Use a round cutter or glass that is 3 inches/7.5 centimeters in diameter. Press straight down without twisting to avoid uneven edges.
Reroll scraps carefully, keeping the dough cold to maintain structure. Consistency in size helps all cookies bake at the same rate, preventing overbaked edges or undercooked centers. Using a ruler or spacing guide on the parchment sheet can help keep the triangles evenly spaced for aesthetic presentation and predictable baking results.
Can I make the vegan hamantaschen gluten-free?
Replacing all-purpose flour with a gluten-free blend can affect texture and structure. Gluten-free flours often require added binding agents like xanthan gum or extra psyllium husk to mimic gluten’s elasticity. Almond flour should remain in the recipe to preserve tenderness and flavor. Chill the dough longer to prevent crumbling during shaping.
Be aware that gluten-free vegan hamantaschen may be slightly more fragile, so handle carefully when folding into triangles. Bake at the same temperature, but monitor closely as they may brown faster.
How can I prevent the Biscoff cookie butter from running during baking?
Biscoff cookie butter can become runny if overfilled or if the dough is too warm. Chill the dough and portion the cookie butter carefully, using about 1 teaspoon per cookie. Avoid spreading it to the edges; leave a border of dough to contain the filling.
Baking at 340°F/170°C allows the cookies to set quickly without the filling liquefying excessively. If the cookie butter softens too much, place it briefly in the fridge before piping. Proper chilling and careful portioning ensure that the Biscoff filling maintains its shape inside vegan hamantaschen while contributing flavor and texture without leaking.
How can I get the perfect glaze?
For a smooth glaze on vegan hamantaschen, melt the Biscoff cookie butter and cocoa butter together gently over barely simmering water. Stir continuously until fully combined and glossy. Make sure the cookies are completely cooled before applying the glaze; warm cookies will cause the glaze to slide or soak in unevenly.
Use a spoon, small offset spatula, or dip method for even coverage. Sprinkle crushed Biscoff cookies immediately after glazing to ensure adhesion. Let the glaze set at room temperature until firm.
What is the best way to prevent the hamantaschen from drying out?
Vegan hamantaschen can dry out if overbaked or stored improperly. Bake at 340°F/170°C for the recommended 15–20 minutes until lightly golden at the edges, not darker. Avoid overworking the dough, which can create a tougher texture. Store cooled cookies in an airtight container at room temperature to preserve moisture.
Layering with parchment paper prevents sticking and breakage. For longer storage, freeze unbaked or baked cookies. The use of vegan butter, almond flour, and psyllium husk contributes to a tender, moist crumb.
