Lemon Pistachio Hamantaschen
Yield 14
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Description
These Hamantaschen are as lovely to look at as they are to eat. You can create a batch of these melt-in-your-mouth treats!Kosher, Dairy
Equipment
- Round cookie cutter or a glass
Ingredients
For the dough:
- 2 cups (280g) all-purpose flour
- 3/4 cup (100g) powdered sugar
- 1 stick+ 6 tablespoons (200g) unsalted butter cold
- 1 Tablespoon lemon zest
- A pinch of salt
- 2 egg whites from large eggs
For filling:
- About 1 cup 7.05/200g (a small jar) of sweet pistachio spread/butter/cream *read my ingredients overview paragraph
For topping (optional 1):
- 3.5oz (100g) white chocolate
- 1 Teaspoon oil like canola/coconut
- 2 Tablespoons pistachios crushed
For topping (optional 2):
- 1/2 cup powdered sugar
Instructions
- Place flour, powdered sugar, butter, lemon zest, and salt, in a food processor. Pulse until the mixture resembles a coarse meal.
- Add the egg whites and process just until a uniform dough is obtained. If the dough is not coming together, add a little water (1-2 teaspoons).
- Shape the dough into a disk about 1 inch thick before chilling. Wrap the dough in plastic wrap and transfer it to the refrigerator for 1 to 2 hours (up to overnight).
- Roll the dough on a floured surface to a ¼ -inch (½ cm) thickness and cut circles using a cookie cutter or a glass. Place a flat teaspoon of the pistachio spread in the center of each circle.
- Arrange the Hamantaschen on a baking sheet lined with parchment paper.
- Place the baking sheet in the freezer for 30 minutes to an hour before baking.
- Preheat the oven to 350°F/180°C.
- Bake for 15-20 minutes until the Hamantaschen is slightly golden. Let them cool.
Optional topping 1:
- Place the white chocolate in a microwave-safe bowl. Microwave for 30 seconds intervals, mixing in between, until completely melted and smooth. Stir in the oil.
- Dip each Hamantaschen partially in the chocolate. Place on parchment paper and sprinkle crushed pistachios on top. Let the chocolate set.
Optional topping 2:
- Dust the cookies with powdered sugar.
Notes
The dough:
Work as quickly as possible to prevent the dough from becoming warm.
Don’t skip the chilling time. Chilling prevents the cookies from spreading out too quickly once they’re in the oven.
The filling:
The filling should be thick enough to prevent the cookies from collapsing and losing their shape during baking.
Don’t put in too much filling, or you won’t be able to close the Hamantaschen. One teaspoon is enough.
The cookies will start changing color on the bottom when ready to take out of the oven. If you want them extra crunchy go ahead and give them a few more minutes.
Baking:
The cookies should remain relatively white and not brown.
How many cookies are in a batch?
With a 3.5 inch diameter cookie cutter or a glass about 14-16.
With a 3 inch diameter cookie cutter or a glass about 16-22.
Tried this recipe? Tag@mamalivingabroad