Raspberry Hamantaschen (Grain & Dairy Free, GAPS, Paleo)

This just might be the best cookie I have ever eaten. Thank you Elanas Pantry for such great inspiration! Not only will you love these cookies but  you'll also love my honey/raspberry filling recipe. It is absolutely addicting!

Raspberry Hamantaschen

Adapted from: Elanas Pantry

2 cups  fine ground blanched almond flour 

1/2 tsp  salt

2 Tbls  coconut oil (or other oil)

2Tbls  honey or for vegans agave

1 Tbls  vanilla extract (GF)

1 Tbls  water

1 recipe  raspberry filling (below)

In a large bowl, combine the almond flour and salt

In a separate bowl, combine the oil, honey/agave, vanilla and water

Mix the wet ingredients into the almond flour mixture

Wrap dough in parchment paper/plastic wrap and chill for 1 hour

When ready, split the dough into equal portions. Keep one wrapped up.

Roll the first portion of dough out between two sheets of parchment paper to 1/4 inch- 1/2 inch thick.

Cut dough into circles. I like to use a 2-3 inch circle cookie cutter. It makes a nice sized cookie.

Make a slight indentation with your finger at the center of the circle, dollop a 1/2 tsp of raspberry filling at the center of each circle. 

Fold the dough in to create three sides. Pinch each of the three corners to form a triangle shaped cookie. I do one complete cookie at a time, as I find the dough gets dry quickly. You could also keep the  pre-cut circles covered with plastic till your ready to shape them.

Bake the cookies at 350 degrees for about 8 min or until golden around the edges.

Cool  for about 5 min. Serve and enjoy!

I find these cookies are best served right away. Otherwise, store them in an air tight container. When you are ready to serve, heat them in a 350 degree oven for 3-5 min or until crispy around the edges again.

Honey Sweetened Raspberry Filling

Ingredients:

2 cups  raspberries

1 cup  honey/agave

The juice of 1 lemon

Directions:

Wash the raspberries and drain well then place the raspberries in a blender. Pulse a few times just to break them up.

Pour the raspberries into a small sauce pan. Over medium heat, bring to a soft boil. Let the raspberries cook down for about 15 min.

Add the honey/agave to the cooked raspberry mixture, stir till blended.

Again, bring the mixture to a soft boil. Place a candy thermometer into the fruit mixture and continue to boil till it reaches around 220-230 degrees. This will take about 8 min. You can also do this by feel, just watch to see when it begins to thicken (again at about 8 min). The mixture will continue to thicken some after you remove it from the heat.

Add the juice from 1 lemon. mix well

This next step is optional. I find that it helps give the filling some volume, but it is not necessary.

Transfer the  filling to a small bowl. Beat with a hand mixer on high for a few min. or until the mixture begins to cool. 

If the filling is too thick, add more lemon juice or a little water.

Can be stored up to 3 days in the fridge.