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Apricot Hamantaschen

These classic Jewish cookies are sweetened up with an apricot spread. They just so happen to be gluten-free, too!

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4.0 by 2 people

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  • Makes: 16 servings
  • Serving Size: 1 cookie
  • Prep: 30 mins
  • Chill: 2 hrs
  • Bake: 12 mins to 15 mins 350°F

Apricot Hamantaschen

Directions

  1. Soak the apricots. Place the apricots in a medium bowl. Add boiling water to cover and set aside to soak for 1 hour.
  2. Mix the dough. Whisk together the eggs, 1 cup of the sugar, lemon zest and orange zest in a large bowl, whisking until the sugar is dissolved and the mixture is creamy and foamy. Stir the almond meal into the egg mixture, stirring together with a wooden spoon until combined and a dough forms. Wrap the dough in plastic wrap and refrigerate for 2 hours.
  3. Make the filling. Drain the apricots in a colander, stirring to eliminate the surface water, and then blot dry on paper towels. Transfer them to a chopping board or bowl and finely chop. Mix the apricots, walnuts if using, and the remaining 1/4 cup sugar in a medium bowl, stirring until well combined.
  4. Make the cookies. Preheat the oven to 350 degrees F. Pinch off walnut-size pieces of dough, roll into balls, and arrange on a parchment-lined baking sheet, pressing a hollow into the center of each with your thumb. Fill the hollows generously with the apricot filling and bake for 12 to 15 minutes or until golden. Transfer the cookies from the baking sheet to wire racks to cool. (Chill any remaining filling up to 3 days or freeze up to 1 month.)

From the Test Kitchen

*

Use a purchased product or place 14 ounces blanched almonds in a food processor and process until finely ground.

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Nutrition Facts (Apricot Hamantaschen)

  • Per serving:
  • 209 kcal cal.,
  • 13 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 23 mg chol.,
  • 9 mg sodium,
  • 21 g carb.,
  • 3 g fiber,
  • 16 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (2)

2 Ratings
760 Days Ago
Regarding Passover article in April issue of Better Homes and Gardens, Hamantaschen for Passover do not make sense. They are a typical pastry/cookie traditionally prepared for the holiday of Purim which took place earlier in March. It would make more sense to call them "Thumbprint cookies".
760 Days Ago
The recipe in the April issue for Matzo Ball Soup was shocking to say the least. Anyone who knows anything about "Jewish Cooking" would never use butter (a dairy product) in a recipe with any kind of meat. I can't believe that Todd would not know better. I hope there is a correction in next month's issue.



Adele Kaplan

Raleigh, North Carolina

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