• itslaurenofcourse

Matchataschen

Cool yet classic, gluten-free but as good as can be, these Purim treats will have you cheering, not jeering!


Hamantaschen are triangular filled cookies, named after the infamous Purim villain, Haman. The shape is achieved by folding or pinching in the sides of a circular piece of dough, with a filling placed in the center to form a pocket, or "taschen." Traditional hamantaschen are made with many different fillings, including poppy seed, prune, nuts, apricot, and raspberry. This version honors the classic shape and method with on-trend ingredients like matcha and gluten-free flours (almond and coconut). The cream cheese center and sprinkle-topped drizzled white chocolate make this a decadent and festive cookie. If matcha isn't your thing, simply leave it out for a gluten-free Purim treat!


Equipment: cutting board; dry and wet measuring cups; measuring spoons; small, medium, and large mixing bowls; wooden spoon; hand or standing mixer, rubber spatula; spoons; 3-inch cookie cutter; parchment paper or silicone baking sheets; sheet pans; offset spatula; cooling rack; paper cornet or small plastic bag for chocolate decoration


Dough Ingredients: 2 cups almond flour

½ cup coconut flour

1 teaspoon matcha powder

1 teaspoon salt 1 scant teaspoon baking powder

1 stick (½ cup) butter, melted

½ cup sugar

1 large egg, beaten

1 teaspoon vanilla extract


Filling Ingredients:

1 cup cream cheese

1 cup powdered sugar 1 teaspoon vanilla extract


Decoration Ingredients:

2 ounces white chocolate, melted confetti or rainbow sprinkles



1. Preheat the oven to 350°F. Prepare one large sheet pan or two half-sheet pans with parchment paper or nonstick baking liners. Set aside.


2. Combine the almond and coconut flours, matcha, salt, and baking powder in a medium bowl.


3. In a large bowl, whisk the melted butter, sugar, egg, and vanilla extract. Using a wooden spoon or rubber spatula, slowly add in the dry ingredients until dough forms. Use your hands if necessary.


4. Divide the dough in half and make two discs of dough, wrapping each in plastic wrap. Refrigerate for at least 60 minutes up to a few days.

5. Meanwhile, prepare the cream cheese filling by beating the cream cheese, powdered sugar, and vanilla extract with a hand or standing mixer, until smooth and creamy. Cover and refrigerate.


Chill Your Counter When Working with Dough and a Rolling Pin

"ILOC tip: Dough can warm so quickly on the counter, especially when being handled. One of the easiest ways to keep your dough cool for easy rolling/cutting/shaping is to chill first the counter, especially if your counter is made of stone. Place some ice cubes in a mixing bowl (preferably metallic for speedy cooling) and set the bowl on your work surface. After a few minutes the area will be chilled and ready for some action! It’s all about technique, not torture."

6. Remove one disc of dough at a time from the refrigerator. Sprinkle a scant amount of almond or coconut flour on your work surface and place the unwrapped dough on top. Roll the dough to ¼-inch thickness using a rolling pin. Cut circles using a 3-inch round cookie cutter. Place the circles on the prepared baking sheet.

7. Drop 1-2 teaspoons of cream cheese filling in the center of each cookie leaving an ample rim. Reserve the remaining filling.


8. Pinch the dough together to form a triangle, exposing the cream cheese centers, making sure that there are no open seams.


"While I personally, prefer the look of a fold, the pinching method is essential with this gluten-free dough."

9. Place the hamantaschen 2 inches apart on the prepared sheet pan(s) and chill in the refrigerator for 20-30 minutes before baking.


10. Bake for 10-12 minutes or until the cookies are set. Remove from the oven and let the cookies rest on the pan for 10 minutes before placing on a cooling rack.


11. Once the cookies are completely cool, spoon more cream cheese filling into the cookie centers, if desired. Set aside.


12. Melt the white chocolate and place in a paper cornet or small plastic bag (snip the corner with a scissor). Drizzle the white chocolate over the cookies and then top with sprinkles, if desired. Store in an airtight container in the refrigerator for up to one week.


Makes 2 dozen cookies.




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