Chocolate Hamantaschen with Chocolate Filling

Hamantaschen is a Jewish filled cookie eaten during the holiday of Purim.  Traditional hamantaschen are filled with prune, apricot, or other fruit preserves.  I’m not a traditional person so I made my hamantaschen chocolate and used a chocolate filling.  There are so many optional fillings that you can really get creative.

Yield: 60 servings

For Chocolate Filling:

• 1/2 cup (59 grams) cocoa powder
• 1/2 cup (125 grams) raw sugar
• 1/4 cup milk or whipping cream or coffee
• 1 cup chopped toasted walnuts
• Pinch of ground cinnamon
• ¼ tsp vanilla extract

Combine cocoa, sugar, milk and walnuts, cinnamon, and vanilla in bowl and blend thoroughly.

For Hamantaschen Cookie:

• 3 cups (375 grams)flour
• 1/2 cup (48 grams) finely ground almonds
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (125 grams) raw sugar
• 1 cup (226.80 grams) butter or margarine
• 3 tablespoons (1.5 oz or 42.52 grams) hot water
• 2 tablespoons cocoa powder
• 1 egg
• 1 egg white

Combine flour, almonds, baking powder, salt and sugar. Blend in butter with electric mixer until mixture resembles very fine crumbs. Blend water and cocoa in small bowl and beat in egg. Add to flour mixture and beat until mixture begins to form dough. Do not over-mix. Transfer to floured board and knead into ball. Chill 30 minutes for easier handling.

Divide into 6 or 7 portions. Flatten each with palm of hands and roll out 1/4- inch thick. Cut into 3-1/2 inch rounds with scalloped cookie cutter.

Place 1 teaspoon Chocolate Filling in center of each round. Fold edges of dough toward center to form triangle, leaving bit of filling visible in center. Pinch edges to seal.

Place on lightly greased foil-lined baking sheet and brush with egg white. Bake at 350 degrees F until firm, about 20 minutes. Transfer to racks to cool

The white ones are caramel filled with chocolate drizzled on top.  To make the chocolate ones look more appetizing, I threw on some chips.

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