Ingredients
For the cookie dough
300 gr flour
200 gr cold butter cut to cubes
80 gr powdered sugar
25 gr almond flour
5 gr salt
5 gr baking powder
1 egg yolk
Orange zest
1 Juice from orange
For the filling
100 gr pistachio
50 gr sugar
40 ml hot milk
30 gr almond flour
1 butter cookie
Tools
Food processor
Rolling pin
Plastic wrap
Baking sheet
Parchment paper
Small glass
Sieve
Bowl
Directions
Step 1
For the filling:
Step 1
In a good food processor blend the butter cookie and the pistachios.
100 gr pistachio
1 butter cookie
Food processor
Step 2
In a bowl combine the pistachio mix with the almond flour, sugar and milk. Mix and set aside (you can keep in the fridge for up to 2-3 days).
30 gr almond flour
50 gr sugar
40 ml hot milk
Bowl
Step 3
For the cookie:
Step 1
In a food processor combine all the dry ingredients and give them a quick mix.
300 gr flour
80 gr powdered sugar
25 gr almond flour
5 gr salt
5 gr baking powder
Food processor
Step 2
Add the cold butter cubes and blend until granular.
200 gr cold butter cut to cubes
Step 3
Add the egg yolk, orange zest and orange juice.
1 egg yolk
Orange zest
1 Juice from orange
Step 4
Blend until start to combine. Don’t over mix pleaseeeeeee.
Step 5
Wrap and set in the fridge (up to 3-4 days).
Plastic wrap
Step 6
Open to a 1/2 cm thickness, score with a cup, place a small ball of filling in the center, fold to hamantaschen, place in the fridge for 30 min while you preheat the oven to 360F or 180C.
Rolling pin
Small glass
Parchment paper
Baking sheet
Step 7
Bake for 15-20 min, just until the corners start to get brown.
Step 8
Cool down completely and sprinkle some powdered sugar.
80 gr powdered sugar
Step 9
YASSS!
