Orange and Date Gluten Free Hamantaschen
User Reviews
5
Orange and Date Gluten Free Hamantaschen
Description
This recipe creates a gluten-free dough combining gluten-free flour mix, almond meal, baking powder, and salt with wet ingredients including orange juice, zest, oil, sugar, and egg. The dough is mixed until coming together, then kneaded briefly to a smooth texture before resting chilled for several hours.
The filling features Medjool dates processed with walnuts, orange juice or non-dairy milk, cinnamon, and cloves until smooth. This paste-like filling provides sweet fruitiness and nutty texture with warm spice notes.
After chilling, the dough is formed and shaped into triangles filled with the date mixture, then baked to yield tender yet sturdy cookies with a bright orange aroma accented by the spiced date filling. These hamantaschen offer a gluten-free option celebrating traditional flavors in a crisp pastry.
Ingredients
For dough:
- 1 cup gluten-free flour mix
- ⅓ cup almond meal
- ½ teaspoon baking powder
- pinch kosher salt
- ½ TB orange juice
- orange zest of half
- ⅛ cup neutral cooking oil generic cooking oil
- ⅓ cup sugar
- 1 egg
For filling:
- 170 g Medjool dates
- ½ cup orange juice or non-dairy milk
- ½ cup walnuts chopped
- ¼ teaspoon cinnamon ground
- 1 pinch cloves ground
Instructions
- Combine the dry ingredients (gluten-free flour, almond meal, baking powder and salt) in a medium-sized bowl.
- In a large bowl, combine wet ingredients; orange juice, orange zest, oil, sugar and egg, and whisk together.
- Working slowly and in batches, add flour mixture to wet ingredients (adding in ½ cup at a time). Stir the dough a few times, just until it starts to come together. Transfer the dough onto a flat, floured surface and knead a few times. Dough should be smooth but not sticky; if it’s too dry, add more orange juice, 1 teaspoon at a time, or more gluten-free flour, 1 tb at a time, if it looks too wet.
- Shape dough into a flat disc, wrap in plastic wrap and refrigerate for at least 3 hours.
- To make filling: add filling ingredients to the food processor. Process until smooth, scraping down the walls of the food processor with a spatula a few times to combine everything.
- Preparing hamantaschen: When ready to bake the gluten-free hamantaschen, preheat the oven to 350F. Cover a baking sheet with parchment paper or a reusable silicone mat.
- Remove dough from fridge, and using a rolling pin, roll it out on a lightly floured surface to about 4-mm thickness. Using a cookie cutter or a glass, cut out circles and transfer them onto a baking sheet, leaving some space between the cookies. Roll scraps of leftover dough back together, and repeat process until all dough is done.
- Spoon a 1-teaspoon of date filling in the middle of each circle. Fold into a triangle: fold the left side over on an angle, followed by the ride side and then the bottom, forming a triangle-shaped pocket. Pinch the seams firmly. Repeat with remaining dough.
- Bake for 20 minutes at 350F. Let gluten-free hamantaschen cool on baking sheet for 5 minutes, then transfer to a wire rack to cool.
- Gluten-free hamantaschen will keep in a sealed container for 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 24mg | 1% |
| Potassium | 149mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 66IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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