Almond Hamantashen with Apricot Amaretto Filling


by Pam Reiss, author Soup: A Kosher Collection and Passover: A Kosher Collection.

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

Apricot Filling:
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

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