Vegan Almond Flour Hamantaschen with Fruit Jam
Watch the Full Step-by-Step
- Kitchen scale
- Rolling Pin
- 3-inch/7.5 cm round cutter or glass
- Wire rack
INGREDIENTS
- ½ cup fruit jam
- ¼ cup powdered sugar
Dough:
- 2 cups/200 grams fine almond flour
- 1 cup/120 grams tapioca flour
- â…“ cup light brown sugar
- 2 ounces/56 grams cold salted vegan butter, cubed
- ¼ cup almond milk or oat milk
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest, finely grated
- ½ teaspoon baking powder
- ¼ teaspoon salt
INSTRUCTIONS
- In a medium bowl, combine the sugar, milk, vanilla, butter, and orange zest. Mix until the butter is partially incorporated.
- Add the almond flour, tapioca flour, baking powder, and salt. Using your hands, mix until a cohesive dough forms, breaking up the butter as you go. Scrape the bowl to ensure even incorporation.
- Shape the dough into a disk, wrap tightly, and refrigerate for at least 1 hour.
- Heat the oven to 350°F/175°C. Line a baking sheet with parchment paper.
- Roll half the dough on a lightly floured surface to 1/4-inch/6 mm thickness. Cut into 3-inch/7.5 cm rounds and transfer to the prepared baking sheet. Reroll scraps once.
- Place 1/2 to 1 teaspoon jam in the center of each round. Fold up three sides to form a triangle, pinching seams firmly to seal.
- Bake until lightly golden at the edges, 12 to 15 minutes. Cool on the baking sheet for 10 minutes, then transfer to a rack. Repeat with remaining dough.
- Dust with powdered sugar before serving.
- Store in an airtight container at room temperature for up to 1 week or freeze for up to 2 months.
FAQ
What is the best type of jam to use in almond flour hamantaschen?
Choosing the right type of jam is crucial for both flavor and texture. Fruit jams with a slightly thick consistency work best because they hold their shape during baking and do not run or leak excessively. Apricot jam is a classic choice, as it has a sweet-tart balance that complements the nutty almond flavor of the dough. Raspberry, strawberry, or cherry jams are also excellent alternatives.
Avoid jams that are overly watery or heavily sweetened with high-fructose corn syrup, as they may soak into the dough and affect the triangular shape. Homemade preserves with small chunks of fruit can add texture and depth, but make sure the pieces are not so large that they interfere with folding the dough into triangles. If desired, you can lightly cook store-bought jam to thicken it slightly before filling.
Can almond flour hamantaschen be made ahead of time and frozen?
Almond flour hamantaschen can be prepared in advance and frozen without compromising their flavor or texture. To freeze, shape the cookies with jam filling but do not bake immediately. Place them on a parchment-lined baking sheet and freeze until solid, then transfer to an airtight container or freezer-safe bag. This prevents them from sticking together and allows for convenient portioning.
When ready to bake, preheat the oven and bake the frozen hamantaschen directly without thawing, adding a few extra minutes to the baking time as needed. Once baked and cooled, the cookies can also be frozen again in an airtight container. Proper storage prevents moisture loss and maintains the crisp edges and soft centers characteristic of almond flour hamantaschen.
What is the best way to keep the hamantaschen from spreading during baking?
First, chilling the dough for at least one hour before rolling is essential, as the cold butter in the dough helps maintain its shape during baking. Roll the dough evenly to the recommended thickness of 1/4 inch or 6 mm to ensure consistent baking. Avoid overhandling, which can soften the dough and increase spreading.
Use parchment paper or a silicone mat on the baking sheet to create a stable surface. When folding the dough around the jam, pinch seams firmly to seal the triangles, which reduces leakage and helps retain the shape. Baking at a consistent 350°F/175°C ensures even cooking. Monitoring the cookies during the last few minutes prevents overbaking.
How should almond flour hamantaschen be stored?
Store fully cooled cookies in an airtight container at room temperature, keeping them away from direct sunlight or heat sources to prevent the butter in the dough from softening excessively. They will remain fresh for up to one week under these conditions.
For longer storage, freeze the cookies in an airtight container or freezer-safe bag, separating layers with parchment paper to prevent sticking. When ready to serve, thaw at room temperature for several hours. Avoid refrigeration for extended periods, as this can cause the cookies to dry out.
Can the dough for the hamantaschen be made without chilling?
Chilling solidifies the butter, helping the dough maintain its shape during rolling and baking, which is critical for forming the traditional triangle with jam filling. Without chilling, the dough can become sticky and difficult to handle, increasing the risk of tearing or misshaping the cookies.
It may also cause the cookies to spread more during baking, losing their crisp edges and defined triangle shape. If short on time, briefly refrigerate the dough for 15–20 minutes as a minimum, but full chilling for at least one hour provides the most reliable results.
What is the best flour combination for almond flour hamantaschen?
Almond flour provides a naturally moist, nutty base, but by itself it can be too soft and crumbly. Combining it with tapioca flour adds elasticity, helping the dough hold its triangular shape and preventing cracking during baking. The ratio used in most recipes, approximately 2 cups almond flour to 1 cup tapioca flour, ensures the dough is pliable for rolling and folding while maintaining the light, slightly crisp texture on the edges.
Using finely ground almond flour rather than coarse or blanched flour ensures a smooth dough that incorporates evenly. For variations, a small portion of arrowroot or cornstarch can be added to mimic the effect of tapioca flour, but care must be taken to maintain the correct hydration so the dough does not become dry.
How can I prevent the jam from leaking out?
Use only 1/2 to 1 teaspoon of jam per cookie to avoid overfilling, which puts pressure on the seams. Lightly wet your fingertips when folding the dough corners together, pressing firmly to create a secure seal around the filling.
Ensure the dough is chilled before cutting and folding; cold dough is more pliable and less prone to tearing. Avoid overly watery jams, as they tend to seep out during baking. Thickening jams slightly by simmering on low heat or mixing with a small amount of cornstarch can help them stay in place.
How do I make the hamantaschen more tender and less crumbly?
Using finely ground almond flour prevents a coarse texture, while incorporating a small amount of tapioca flour adds elasticity that binds the dough. Adequate fat, from vegan butter or plant-based butter, keeps the cookies moist and pliable. Adding a small amount of plant-based milk provides hydration, which helps the dough hold together during rolling and folding.
Handling the dough minimally prevents it from warming and becoming too sticky or crumbly. Chilling the dough ensures it is firm enough to shape and roll without tearing. When rolling, work gently and evenly to avoid cracking.
What is the ideal baking temperature for almond flour hamantaschen?
The ideal baking temperature for almond flour hamantaschen is 350°F or 175°C. This moderate temperature ensures that the cookies cook evenly, allowing the edges to crisp while the interior remains soft and tender. Baking at too high a temperature can cause the cookies to brown too quickly on the outside while leaving the center undercooked or causing the jam to bubble over.
Conversely, a lower temperature may result in pale, dry cookies that do not develop the signature lightly golden edges. Using a preheated oven is critical because almond flour dough is sensitive to heat fluctuations, which can affect rise, texture, and overall appearance. Monitoring the cookies during the final minutes of baking helps achieve consistent, perfectly baked almond flour hamantaschen with a crisp exterior.
