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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 6 |
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Gluten Free and Dairy Free Raspberry Hamantaschen /desserts/gluten-free-raspberry-hamantaschen/ Yield will be dependent on the size of your cookies and thickness of your dough. I used a scalloped cookie cutter that was 1 3/4-inches in diameter and rolled my dough to approximately 1/4 inch thick; my yield was around 2 dozen little cookies. It was challenging to get an exact yield as my younger son was eating these almost as fast as I baked them. Ingredients:
2 cups blanched almond flour |
1/2 teaspoon celtic sea salt |
2 tablespoons grapeseed oil |
2 tablespoons agave nectar |
1 tablespoon vanilla extract |
1 tablespoon water |
some raspberry jam |
Directions:
1. In a large bowl, combine almond flour and salt.
2. In a smaller bowl, combine oil, agave, vanilla and water.
3. Mix wet ingredients into dry.
4. Chill dough in refrigerator 1 hour.
5. Roll out dough between 2 pieces of parchment paper 1/4 - 1/2 inch thick.
6. Cut dough into circles (size of your choosing).
7. Make a light indentation with your forefinger in the center of each circle.
8. Drop 1/2 teaspoon of raspberry jam into the center of each circle.
9. Fold the dough in to create 3 sides; pinch each of the 3 corners to form a triangle shaped cookie.
10. Bake at 350° for 8 minutes until cookies are golden brown around the edges.
11. Serve.
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