Purim is around the corner, and the author, born in Purim, shares a wonderful pistachio-orange hamantaschen recipe. Hamantaschen are traditionally poppyseed pocket cookies but have evolved into many versions. This recipe combines pistachios with citrus essence for an 'out of this world' flavor. The dough and filling can be prepared in advance for fresh baking.
For the filling:
1. In a food processor, blend the butter cookie and the pistachios until finely ground.
2. In a bowl, combine the pistachio mix with the almond flour, sugar, and hot milk. Mix well and set aside. (You can keep this filling in the fridge for up to 2-3 days).
For the cookie dough:
1. In a food processor, combine all the dry ingredients (flour, powdered sugar, almond flour, salt, baking powder) and give them a quick mix.
2. Add the cold butter cubes and blend until the mixture becomes granular.
3. Add the egg yolk, orange zest, and orange juice.
4. Blend until the ingredients just start to combine. Do not overmix.
5. Wrap the dough and set it in the fridge (it can be kept for up to 3-4 days).
Assembly and Baking:
1. On a floured surface, roll out the chilled dough to a 1/2 cm (approx. 1/4 inch) thickness.
2. Use a cup or cookie cutter to score circles in the dough.
3. Place a small ball of the pistachio-orange filling in the center of each circle.
4. Fold the edges of the dough to form the traditional hamantaschen triangle shape, pinching the corners to seal.
5. Place the formed hamantaschen in the fridge for 30 minutes while you preheat the oven to 360°F (180°C).
6. Bake for 15-20 minutes, or until the corners just start to turn golden brown.
7. Cool down completely on a wire rack.
8. Sprinkle some powdered sugar over the cooled hamantaschen before serving.
