Almond flour is made from finely ground almonds and is a popular alternative to traditional wheat flour. It is naturally gluten-free, making it an excellent choice for those with gluten intolerances or celiac disease. Almond flour adds a subtle nuttiness and moisture to baked goods, contributing to a rich flavor and a tender texture.

To make gluten-free hamantaschen using almond flour, you will need the following ingredients:

For the Dough:

1 ½ cups Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour
½ cup finely ground blanched almond flour
¼ cup tapioca starch
¾ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted vegan butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract

For the Fillings:

You can get creative with the fillings! Here are some popular options:

Apricot jam
Chocolate spread (like Nutella)
Raspberry preserves
Homemade date filling
Peanut butter and chocolate chips

Step 1: Prepare the Dough

In a large bowl, whisk together the gluten-free flour, almond flour, tapioca starch, baking powder, and salt until well combined.
In a separate bowl, beat the softened butter and sugar with an electric mixer until fluffy (about 5 minutes).
Add the egg and vanilla extract to the butter mixture, mixing until just combined.
Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Step 2: Shape the Cookies

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
Roll out the chilled dough between two sheets of plastic wrap to about ¼ inch thick.
Use a round cookie cutter to cut out circles from the dough.
Place about 1 teaspoon of your chosen filling in the center of each circle.
Fold the edges of the dough towards the center to form a triangle, pinching the corners to seal.

Step 3: Bake

Place the shaped hamantaschen on the prepared baking sheet, leaving space between each cookie.
Bake for 20-23 minutes or until lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Chill the Dough: Letting the dough chill for at least an hour (or overnight) makes it easier to roll out and shape.
Don’t Overfill: Use only about 1 teaspoon of filling to prevent the cookies from bursting open during baking.
Pinch the Seams: Ensure the corners are tightly sealed to maintain the shape while baking.
Experiment with Fillings: Feel free to try different flavors and combinations to find your favorite!

This gluten-free hamantaschen recipe using almond flour is a delightful way to celebrate Purim while accommodating dietary restrictions. With its tender texture and endless filling possibilities, it’s sure to be a hit with family and friends. Whether you’re enjoying them during the holiday or any time of year, these cookies are a delicious treat that everyone can enjoy. Happy baking!