Raspberry Hamantaschen: A Taste of Nostalgia with a Gluten-Free, Dairy-Free Twist

The scent of baking, a gentle hum in the kitchen, and the anticipation of a sweet treat – these are the sensory anchors of my happiest memories. Hamantaschen, for me, are inextricably linked to Purim, but even more so, they are tied to the quiet afternoons spent with my grandmother. She wasn’t a baker by profession, but her hands, usually busy with knitting or gardening, had a magic touch with dough. I remember her making hamantaschen, the simple, triangular cookies that held a sweet surprise within. Though her recipe was traditional, filled with butter and flour, the joy it evoked was timeless. Years later, when I embraced a gluten-free and dairy-free lifestyle, I yearned to recreate that feeling, that specific taste of comfort and tradition. Crafting these Raspberry Hamantaschen felt like a culinary pilgrimage, a way to honor the past while embracing the present, proving that delicious, nostalgic treats are possible for everyone.

Recipe Overview

• Prep Time: 40 minutes (including chilling time)
• Cook Time: 8 minutes
• Total Time: 48 minutes
• Servings: 10-12
• Yield: Approximately 2 dozen cookies (depending on size and dough thickness)
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

This recipe offers a delightful and accessible way to enjoy a classic, without the gluten and dairy. The focus is on simple, wholesome ingredients that come together to create a tender cookie with a burst of fruity sweetness.

For the Dough:

• 2 cups blanched almond flour
• ½ teaspoon celtic sea salt
• 2 tablespoons grapeseed oil (or another neutral oil like avocado oil)
• 2 tablespoons agave nectar (or maple syrup for a slightly different flavor profile)
• 1 tablespoon vanilla extract
• 1 tablespoon water

For the Filling:

• Some raspberry jam (ensure it’s dairy-free and gluten-free if you have strict requirements)

Equipment Needed

To bring these delightful Raspberry Hamantaschen to life, you’ll want to have the following on hand:

• Large mixing bowl
• Small mixing bowl
• Whisk or fork
• Measuring cups and spoons
• Plastic wrap
• Rolling pin
• Parchment paper (at least two sheets)
• Cookie cutter (a 1 ¾-inch scalloped cutter was used for the yield mentioned, but any size will work)
• Baking sheets
• Cooling rack

Instructions

Crafting these hamantaschen is a straightforward process, involving a simple dough preparation, a chilling period, and a gentle baking process. The key is to handle the dough with care to ensure a tender result.

1. In a large bowl, combine the blanched almond flour and celtic sea salt. Whisk them together to ensure they are evenly distributed.
2. In a smaller bowl, whisk together the grapeseed oil, agave nectar, vanilla extract, and water. This creates your wet ingredient mixture.
3. Pour the wet ingredients into the dry ingredients in the large bowl. Mix until a cohesive dough forms. It might seem a bit crumbly at first, but continue mixing until it just comes together. Be careful not to overmix.
4. Wrap the dough in plastic wrap and chill it in the refrigerator for 1 hour. This step is crucial for making the dough easier to handle and roll out.
5. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
6. Once the dough is chilled, place it between two pieces of parchment paper. Roll out the dough to approximately ¼ to ½ inch thick. The thickness will influence the final cookie size and texture.
7. Using your chosen cookie cutter, cut out circles from the rolled-out dough. The size of your circles will determine the yield and final hamantaschen size.
8. On each dough circle, make a light indentation in the center with your forefinger. This creates a small well to hold the jam.
9. Drop about ½ teaspoon of raspberry jam into the indentation of each circle. Be mindful not to overfill, as this can cause the jam to leak during baking.
10. Fold the dough in to create 3 sides, bringing the edges up to enclose the filling. Pinch each of the 3 corners where the dough meets at the top to form a traditional triangle-shaped cookie. Ensure the corners are well-sealed to prevent the jam from escaping.
11. Carefully transfer the formed hamantaschen to your prepared baking sheets, leaving a little space between each cookie.
12. Bake at 350°F (175°C) for 8 minutes, or until the cookies are golden brown around the edges. Keep a close eye on them, as almond flour can brown quickly.
13. Once baked, remove the baking sheets from the oven and let the hamantaschen cool on the baking sheets for a few minutes before carefully transferring them to a cooling rack to cool completely.

Expert Tips & Tricks

• Dough Consistency: If the dough feels too sticky to handle even after chilling, you can add a tablespoon more of almond flour. Conversely, if it’s too dry and crumbly, a tiny bit more water or oil can help bind it.
• Jam Leakage Prevention: Ensure you’re not overfilling the hamantaschen with jam. A small dollop is all that’s needed. Also, make sure to pinch the corners firmly to create a good seal. If you find jam is still seeping, you can gently press the sealed edges together again before baking.
• Uniform Baking: For even baking, try to roll and cut your dough circles to a similar thickness. Rotating your baking sheets halfway through the baking time can also help ensure all cookies bake uniformly, especially if your oven has hot spots.
• Freezing Dough: You can prepare the dough ahead of time, wrap it well, and freeze it for up to a month. Thaw it in the refrigerator overnight before rolling and baking.

Serving & Storage Suggestions

These Raspberry Hamantaschen are delightful served at room temperature. They are perfect for an afternoon snack, a festive Purim treat, or a simple indulgence with a cup of tea or coffee. Their tender crumb and sweet filling make them a crowd-pleaser.

For storage, keep any leftover hamantaschen in an airtight container at room temperature for up to 3 days. If the weather is particularly warm or humid, refrigerating them might be a good option, though they can sometimes lose a bit of their tenderness in the fridge. They can also be frozen in a single layer on a baking sheet until firm, then transferred to a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.

Nutritional Information

While exact nutritional values can vary based on specific ingredients and portion sizes, here’s an estimated breakdown for these Raspberry Hamantaschen:

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	150-180 kcal	8-9%
Total Fat	8-10 g	10-13%
Saturated Fat	1-2 g	5-10%
Cholesterol	0 mg	0%
Sodium	100-150 mg	4-7%
Total Carbohydrate	15-20 g	5-7%
Dietary Fiber	2-3 g	8-12%
Sugars	5-8 g	Varies
Protein	3-5 g	6-10%

Note: This is an estimation. Individual ingredient brands and precise measurements can influence these numbers.

Variations & Substitutions

While the classic raspberry filling is a winner, don’t be afraid to experiment!

• Other Berry Jams: Apricot, cherry, or even a mixed berry jam would be delicious alternatives.
• Citrus Zest: For a brighter flavor, add a teaspoon of lemon or orange zest to the dough.
• Nut-Free Option: If you need a nut-free version, you could try a seed flour blend, though the texture will be different. Ensure your chosen seed flour is suitable for baking.
• Sweetener Adjustment: If you prefer a less sweet cookie, you can slightly reduce the agave nectar, but be mindful that it also contributes to the dough’s moisture.

FAQs (Frequently Asked Questions)

Q: Why is chilling the dough so important?
A: Chilling the dough allows the almond flour to absorb moisture and firms up the fats, making the dough much easier to handle and roll out without becoming sticky or tearing.

Q: What if my hamantaschen jam leaks during baking?
A: This usually happens if there’s too much filling, the dough isn’t sealed properly, or the dough is too thin. Ensure you use a modest amount of jam and pinch the corners firmly.

Q: Can I use a different type of flour?
A: This recipe is specifically designed for blanched almond flour for its texture and fat content. Substituting with other flours might require significant adjustments to the liquid and fat ratios.

Q: How long do these cookies last?
A: Stored in an airtight container at room temperature, they should be good for about 3 days. For longer storage, freezing is recommended.

Q: Can I make these cookies ahead of time?
A: Yes! You can prepare the dough a day in advance and chill it. You can also assemble and freeze the unbaked hamantaschen, then bake them from frozen, adding a couple of extra minutes to the baking time.

Final Thoughts

There’s a certain magic in transforming simple ingredients into something that evokes warmth and tradition. These Raspberry Hamantaschen, crafted with care and a mindful approach to dietary needs, are a testament to that culinary alchemy. I hope you find as much joy in baking and sharing them as I do. They are a sweet reminder that cherished flavors can be enjoyed by everyone, no matter their dietary journey. So gather your ingredients, embrace the process, and savor the delightful result. Perhaps pair them with a soothing cup of chamomile tea or a bright, sparkling non-alcoholic cider for a truly complete experience. Let me know how they turn out – I’m always eager to hear about your kitchen adventures!