Name: Dairy Free Hazelnut Hamantaschen
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 35 -40
Ingredients: For the dough; 1 1/3 cups 250 gr/8.8 oz plain flour (I like using half spelt flour half plain flour); 30 gr/1 oz sugar; 30 gr/1 oz canola oil; 1 egg; 36 gr/1.7 oz water; 36 gr/1.7 oz orange juice; 1/4 tsp salt; for the filling; Dairy free chocolate hazelnut spread

Purim is one of my favorite holidays! I remember that as a child and a teenaged girl, I use to anticipate Purim, for months. Do you know Purim? It’s the Jewish equivalent of Holloween, you get to wear costumes and eat way to match candy. Unlike Halloween you don’t go trick or treating, instead, you get a “mishloach manot” which is basically an over the top sweet basket.One of Purim traditions is baking Hamantaschen, and in Israel, you can find these delicious cookies in every bakery for months before the actual holiday. This year I tried my moms’ recipe for hamantaschen, it as no butter or coconut oil in it, and you can use spelt flour in the dough, so it’s more healthy.Like I mentioned before these cookies are traditionally served on the Jewish holiday of Purim, although they make a great snack year round. So if you’re into cookies you have to try this recipe, I can promise you, you’re going to make this again and again and again.

Dairy Free Hazelnut Hamantaschen

Cuisine Jewish

Prep Time 45 minutes

Cook Time 20 minutes

Total Time 1 hour 5 minutes

Servings 35 -40

Author Neta

Ingredients

For the dough
1 1/3 cups 250 gr/8.8 oz plain flour (I like using half spelt flour half plain flour)
30 gr/1 oz sugar
30 gr/1 oz canola oil
1 egg
36 gr/1.7 oz water
36 gr/1.7 oz orange juice
1/4 tsp salt
for the filling
Dairy free chocolate hazelnut spread

Instructions

To make the dough
Sift flour into a mixing bowl. Add sugar, oil, water, orange juice, and salt.
Knead together until the dough is smooth and soft. Shape dough into a flat disk and wrap with plastic wrap, place in the fridge for at least 3 houses.
To make the hamantaschen
Preheat the oven to 350 ℉/175C. Line a baking sheet with parchment paper.
Lightly flour a smooth, clean surface.Place dough on floured surface and lightly flour the dough. Use a rolling pin to roll the dough out to very thin (less than 1/8 of an inch thick).
Use a 2.5-inch (6cm) cookie cutter (not smaller) or the 2.5-inch (6 cm) rim of a glass to cut circles out of the dough, cutting as many as you can from the dough.
Gather the scraps and roll them out again. Cut circles. Repeat the process again if needed until you've cut as many circles as you can from the dough. You should end up with around 35-40 circles.
Place a teaspoon of chocolate hazelnut spread (you can actually use whichever filling you choose) into the center of each circle. Fold in edges to form a triangular package, leaving a small opening at the top. Place hamantaschen on parchment paper.
Bake for 15-20 min or until golden brown