The dough for the hamantashen is made from a combination of ground almonds and flour.Serve these filled with the Amaretto laced Apricot filling or any filling of your choice. I love the hint of flavor the Amaretto adds to the filling but you can easily replace it with water if you’d rather not use it.
1/2 cup margarine
1/2 cup sugar
2 large eggs
1 tsp. almond extract
1 tsp. baking powder
1/4 tsp. salt
1 cup ground almonds
2 cups all-purpose flour
3/4 lb. dried apricots -- about 40, cut into 1/4's
1/2 cup Amaretto
1/4 cup sugar
1/2 cup water
Using a stand mixer or electric mixer, cream the margarine and sugar together until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Add the almond extract, baking powder and salt and mix in. Add the ground almonds and flour and mix until just combined and a ball of dough forms.
Divide the dough into two pieces and wrap each in plastic wrap and chill for a minimum of 2 hours.
Place all of the ingredients into a small saucepan. Over medium-high, bring the ingredients to a simmer and cook for 4-8 minutes. The apricots will absorb some of the liquid and soften and the liquid should reduce by approximately half.
Use a food processor or immersion blender to puree the mixture. Try to make the filling as smooth as possible - scrape down the sides of the bowl a couple of times to ensure all of the contents are being pureed.
Allow to cool and use to fill hamantashen.
When ready to assemble, preheat the oven to 350°F. Roll one section of the dough about 1/8" thick on a well-floured workspace. Use a round, 3" cutter to cut circles. Place about 1 teaspoon of filling in the center of each circle. Bring three sides of the dough together to make a triangle. Pinch the 3 corners together and place on a baking sheet lined with parchment paper.
Place in the preheated oven and bake for 15-18 minutes or until the edges are golden brown. Continue with the rest of the dough and filling.
Yield: Makes: 30
Recipes: Desserts, Almond Apricot Hamantashen, Parve, Kosher