Author's Notes: Hamantaschen are traditionally eaten around Purim, the Jewish holiday that falls in the early spring each year. Hamantaschen are meant to represent the three-cornered hat of Haman, the villain of the Purim story. They're traditionally filled with dried fruit mixtures, like this apricot-almond one we've adapted from Dorie Greenspan, one of our all-time favorite cookbook authors and bakers.

Apricot Almond Hamantaschen Print Recipe

Makes 24 cookies.

Ingredients:

For the dough:
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 cup sugar
  • 1/2 cup canola oil
  • 1 egg
  • 2 Tbsp orange juice
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 tsp salt
    • For the filling:
  • 1 cup dried apricots, cut in small pieces
  • 1 cup orange juice
  • 1 Tbsp honey
  • 2 Tbsp apricot jam
  • 1/4 tsp salt
  • 1/4 cup sliced almonds, toasted

Preparation:

  1. Whisk together flour and baking powder in a small bowl. In a stand mixer, beat sugar, oil, egg, orange juice, vanilla and almond extracts and salt on medium speed for a few minutes until the mixture is smooth.
  2. Gradually add the flour and slowly mix to incorporate, stopping to scrape down the sides of the bowl occasionally. Divide the dough in 2 pieces and wrap each piece in plastic. Refrigerate for 1 hour.
  3. Take 1 piece of dough from the fridge and place on a floured piece of parchment paper. Flour the top of the dough and place another piece of parchment over it. This dough is soft and sticky, so use a generous amount of flour and work quickly. If it starts getting too soft to handle, put it back in the fridge for a while.
  4. Roll the dough between the pieces of parchment until it is about 1/8" thick. Place the sheet of dough on a sheet tray and stick it in the freezer. Repeat with the second piece of dough. Freeze for 2-3 hours.
  5. While the dough chills, make the filling. Place the dried apricot pieces in a heavy saucepan and cover with the oj. Bring to a boil and reduce to a simmer, cooking for about 15 minutes until the juice has been absorbed and the fruit is soft.
  6. Add the honey, jam, nuts and salt and cook for a few more minutes. Scrape the jam into a bowl and cool.
  7. Heat the oven to 325 degrees. Remove one sheet of the dough from the freezer. Gently peel back the top layer of parchment, and using a 3" cookie cutter, cut as many circles as you can from the dough (it's fine to reroll and cut this dough). Place the circles on a sheet tray lined with parchment or a silicone mat.
  8. Place 1 heaping tablespoon of the apricot jam in the center of each circle. Lift two sides of the dough and pinch it together where they meet. Fold the remaining side up and pinch on each corner to form a three-cornered cookie.
  9. Bake for about 15 minutes, or until just the corners of the cookies turn golden brown.