Author's Notes: We adapted this hamantaschen recipe from one of our favorite bakers, Deb Perelman of Smitten Kitchen. We love the addition of tangy spring rhubarb, and the beautiful way it plays off the almonds in the pastry. Traditionally a Jewish dish for Purim, but you can enjoy these year round with whatever preserves you like.
Rhubarb Hamantashen Print Recipe
- 1 lb fresh rhubarb stalks (3 cups)
- 2/3 cup granulated sugar Cookie:
- 1/2 cup almond meal
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 3/4 tsp salt
- 8 Tbsp unsalted butter, chilled & cut into small pieces
- 2 large eggs
- 1/8 tsp almond extract
- To make the filling, trim the rhubarb and cut any thicker stalk in half lengthwise. Further cut rhubarb into 1/2" segments.
- Place the rhubarb in a medium saucepan with the sugar, stir to combine. Cover and cook over medium-low heat for 15 minutes.
- Increase the heat to medium, remove lid and cook, stirring occasionally, for another 15 minutes, until rhubarb has broken down and mixture is thick enough so that a spoon run through the pot leaves a clear line. Pour into a shallow dish to cool.
- For the dough: In a food processor fitted with the blade attachment, add 1/2 cup almond flour, AP flour, sugar and salt. Pulse a couple times to blend.
- Add butter chunks and pulse in short bursts until mixture resembles small pebbles.
- Add eggs and almond extract, and pulse until the dough comes together. Turn the dough onto a floured surface and knead once or twice before dividing into quarters.
- To shape the cookies, place one of the dough quarters onto a well-floured surface, flouring the top generously. Roll the dough to 1/8" thickness and cut out circles with a 2 1/2" - 3" cookie cutter.
- Dollop 1 tsp of the cooled filling in the center of each circle. Fold edges up in three places to form a triangular cookie. Gently pinch seams together to form corners.
- Transfer to a parchment-lined baking sheet and place in freezer for 30 minutes before baking.
- Repeat with remaining dough. Bake in preheated 375 degree oven for 15-17 minutes, until golden at edges. Transfer to racks to cool.