featuring Razzle Bazzle & Can You Fig It | Author: Yael Cohen, Nosherium
Almondy pastry encloses sweet, nuanced jam fillings (Razzle Bazzle and/or Can You Fig it) – these Hamantaschen cookies are perfect for Purim, or any occasion that calls for delicious pastries!
Yield: 30-40 cookies
Cook Time: 18 minutes
Almond Shortbread Dough:
- 230 grams (2 sticks) unsalted butter (cold)
- 100 grams (scant 1 cup) confectioner’s sugar
- 50 grams (¼ cup) granulated sugar
- 1½ large eggs, beaten I used two very small medium sized eggs
- 400 grams (3 cups plus 2 tablespoons) All-purpose flour (sifted, 11.7%) or cake flour, plus extra for dusting and rolling
- 50 grams (½ cup) almond flour
- 5 grams (1 teaspoon) fine salt
- 1 large egg beaten
- 1 tablespoon of water
- pinch of salt
Almond Shortbread Dough:
- Set the butter on a piece of parchment paper and use a rolling pin to whack it—you want to soften the butter but keep it cold. Place the smashed butter, confectioners’ sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment, and mix on low speed until combined, about 30 seconds. Increase the speed to medium-low and beat for 30 seconds (you want the mixture to be well mixed but not airy—you don’t want volume).
- Add the beaten eggs and mix on low speed until just combined, stopping the mixer to scrape down the sides and bottom of the bowl as needed. Add the all-purpose flour, almond flour, and salt and mix just until almost combined. Turn off the mixer, remove the bowl from the mixer base, and use a plastic dough scraper to continue to fold and work the dough until it is of one consistency (finishing the dough by hand prevents over-mixing and ensures that the shortbread will be very tender).
- Transfer the dough to a large sheet of parchment paper and use plastic wrap or another sheet of parchment to press it into a 5-by-10-inch, ½-inch-thick rectangle. Leaving the plastic wrap (or parchment) on top, refrigerate the dough for 1 hour (the dough can be refrigerated for up to 5 days before using or frozen for up to 1 month).
Shaping the Hamantaschen cookies:
- Set the shortbread dough on a lightly floured work surface. Lightly flour the top and roll the dough into an 18-inch square that is 1/8 inch thick. As you roll it, move the dough often, flouring the top and underside lightly so it doesn’t stick to the work surface or rolling pin. If the dough becomes warm and starts to stick or become difficult to work with, slide it onto a sheet pan and refrigerate it until it becomes firm again—about 20 minutes should do it.
- Make the egg wash: In a small bowl, whisk the egg, water, and salt together. Use a 3-inch round cookie cutter (or an upside-down glass) to stamp out as many rounds as possible, leaving as little space between the circles as possible so you don’t end up with lots of scraps. Place the rounds on a parchment paper–lined sheet pan about 1½ inches apart and refrigerate for 10 minutes to chill them. Gather the scraps and lightly press them together into a ball (don’t knead the dough—just firmly press it), flatten the ball, wrap in plastic wrap, and set it aside in the refrigerator for 10 minutes. Brush the surface of each chilled pastry round with egg wash. Spoon about a teaspoon of jam (don’t overfill the pastry or you won’t be able to shape the hamantaschen) (*optional* adding a dab of goat cheese) onto the center of each round. Pinch the dough into the classic triangular hamantaschen shape around the filling.
- Flour the work surface and roll out the ball of scraps. Repeat the stamping, filling, and shaping process, refrigerating the dough for 15 to 20 minutes if it becomes too sticky to work with. Add the shaped cookies to the others on the sheet pan, and refrigerate the hamantaschen for at least 30 minutes or overnight.
- Adjust the oven racks to the upper-middle and lower-middle positions. Preheat the oven to 350°F.
- Use a pastry brush to lightly brush the sides of each hamantaschen with egg wash (*I did this for the raspberry cookies, but didn’t for the fig and goat cheese ones*). Bake a sheet of hamantaschen on each oven rack for 8 minutes; then rotate the top sheet to the bottom rack and the bottom to the top rack and continue to bake until the pastry is evenly browned, 8-10 minutes. Remove the sheet pans from the oven and set the cookies aside to cool. Store the hamantaschen in an airtight container for up to 3 days.