In a separate bowl mix the egg , milk , oil and lemon zest .
Add the wet ingredients to the dry and knead until the dough is smooth.
Form a ball, and refrigerate for an hour .
For the filling
Place the pistachios on a paper lined pan, toast them for 10 minutes at 180°C then let them cool down.In a small saucepan combine the water and the sugar and heat over medium heat .
Add the chilled pistachios and reduce the heat .
Stir the mixture until the pistachio are crystallize with a thin layer of white sugar.
Remove from heat, and let the pistachios cool on parchment paper.
Place the pistachios, the grounded almonds, water and sunflower oil in a food processor.
Mix for about 2 minutes until you obtain a coarse mixture.
Assembling the Hamantaschen.
Pre-heat oven to 180°C.
Take the dough out of the fridge, and place on a floured surface.
With a rolling pin flatten the dough to a thin layer of about 5-10 mm.
Using a cookie cutter, cut out 8 cm circles.
Fill each circle with ½ teaspoon of filling.
Fold the dough into a triangle shape and pinch the corners and edges firmly together.
Bake hamantaschen till golden brown, about 15 minutes. Transfer to a wire rack to cool completely. When cooled, place on two baking sheets lined with parchment paper.
Recipe by Neta Cooks at https://netacooks.com/whole-grain-spelt-flour-hamantaschen/