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Kosher Desserts



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Hamantaschen with Rosewater and Almond Filling PDF Print E-mail

KosherEye.com

almondhamantaschenjpg

 by Chef Laura Frankel, Executive Chef for Spertus Kosher Catering and author of Jewish Cooking For All Seasons and Jewish Slow Cooker Recipes.

 This elegant confection elevates the triangle shaped cookie we all know and love. In the spirit of Persian flavors I have used a Rosewater and Almond Filling.

Ingredients:

Dough:
1/2 cup unsalted butter
3/4 cup sugar
2 teaspoons fresh orange zest
1 tablespoons fresh squeezed orange juice
1 teaspoon vanilla extract
1/2  teaspoon almond extract
2 eggs
2 cups all-purpose flour, sifted
2 teaspoons baking powder
Pinch of salt

Rosewater-Almond Filling:
8 ounce almond paste
4 ounces softened butter
4 tablespoons sugar
1/2 teaspoon almond extract (I like Nielsen Massey extract)
1/2 teaspoon rosewater*
2 eggs
4 tablespoons almond flour (I use Bob


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