Raspberry Hamantaschen

Gluten Free and Dairy Free Raspberry Hamantaschen http://www.elanaspantry.com/desserts/gluten-free-raspberry-hamantaschen/ Yield will be dependent on the size of your cookies and thickness of your dough. I used a scalloped cookie cutter that was 1 ¾-inches in diameter and rolled my dough to approximately ¼ inch thick; my yield was around 2 dozen little cookies. It was challenging to get an exact yield as my younger son was eating these almost as fast as I baked them.

• Ready In: 23 mins
• Serves: 10-12
• Yields: 2 dozen

Ingredients

• 2  cups  blanched  almond flour
• 1⁄2 teaspoon  celtic sea salt
• 2  tablespoons  grapeseed oil
• 2  tablespoons  agave nectar
• 1  tablespoon vanilla extract
• 1  tablespoon water
•  some  raspberry jam

Directions

1. In a large bowl, combine almond flour and salt.
2. In a smaller bowl, combine oil, agave, vanilla and water.
3. Mix wet ingredients into dry.
4. Chill dough in refrigerator 1 hour.
5. Roll out dough between 2 pieces of parchment paper ¼ - ½ inch thick.
6. Cut dough into circles (size of your choosing).
7. Make a light indentation with your forefinger in the center of each circle.
8. Drop ½ teaspoon of raspberry jam into the center of each circle.
9. Fold the dough in to create 3 sides; pinch each of the 3 corners to form a triangle shaped cookie.
10. Bake at 350° for 8 minutes until cookies are golden brown around the edges.
11. Serve.