Almond Filling

Prep Time: 15 minutes

Servings: 16

Uploaded by:
   Warren Prince



Resize Recipe:
Resize to

Ingredients   

Almond Filling
105gramsAlmond Flour
100gramSugar
16gramFlour, All Purpose
1eachEgg
14gramButter melted
1 1/2gramSalt, Flour
4gramAlmond Extract

Instructions

1. 

Combine all ingredients in food processor.

0 comments: (You must be logged in to leave a comment.)

Related Recipes:

   

Hamantaschen

Show Full Recipe

Ingredients

Dough
170gramButter softened
133gramSugar
1eachEgg
4gramVanilla
344gramsFlour, All Purpose
1 1/2gramSalt, Morton Kosher

Instructions

1. 
This is a triple batch

Cream the Butter and sugar, scraping down sides as necessary.

2. 
This is a triple batch

Add egg to running mixer. Scrape down sides as needed. Beat until smooth. Add vanilla.

3. 
This is a triple batch

Sift the flour and salt together. Add to creamed butter a portion at a time.

4. 
This is a triple batch

Mix until a smooth ball forms.

5. 

Flatten dough to about 1 inch thick. Wrap in parchment paper and chill for about 1 hour. Chilling makes the dough easier to work with.

6. 

Roll out dough, between 2 pieces of parchment to about 1/4 inch thick.

7. 

Cut into 3 inch circles. Fill with about 2 tsp. of filling. Crimp 3 corners to make traditional hamantaschen shape (like a triangle). Place on parchment lined cookie sheet spacing about 2 inches apart to allow for spread.

8. 

Chill shaped, filled cookie in refrigerator for about an hour or until well chilled. This is to limit the "melt" of the cookie part when put into the oven.

9. 

Preheat oven to 375. Temperature is a little higher to set the crust before the cookie melts and loses shape.

10. 

Verify that your corner crimps are good and bake until golden. Times will vary with ovens and temperature. Check after 10 minutes.

11. 

Bake until golden on bottom and corners. Times will vary based on how cold the dough is and oven temperature. Start checking after 10 minutes.