Raspberry Hamantaschen

READY IN: 23mins
SERVES: 10-12
YIELD: 2 dozen
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups blanched almond flour
  • 12
    teaspoon celtic sea salt
  • 2
    tablespoons grapeseed oil
  • 2
    tablespoons agave nectar
  • 1
    tablespoon vanilla extract
  • 1
    tablespoon water
  • some raspberry jam
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DIRECTIONS

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