The Holiday Kosher Baker by Paula Shoyer

Author:Paula Shoyer
Language: eng
Format: epub
Tags: ebook, book
Publisher: Sterling
Published: 2013-06-11T04:00:00+00:00

These hamantaschen have ground pistachio nuts in the dough as well as in the filling. You can also fill the cookies with ½-inch pieces of chocolate.

Dough

3 large eggs

1 cup (200g) sugar

½ cup (120ml) canola or vegetable oil

1 teaspoon pure vanilla extract

1 teaspoon orange juice

4-5 drops green food coloring

2½ cups (315g) all-purpose flour, plus extra for dusting parchment and dough

½ cup (60g) shelled pistachio nuts, ground fine in a food processor or coffee grinder

1 teaspoon baking powder

dash salt

Filling

½ cup (120g) pistachio paste (or combine ½ cup (60g) shelled pistachio nuts, ground fine, one egg white, and ½ cup (50g) sugar)

IN A LARGE BOWL, mix together the eggs, sugar, oil, vanilla, orange juice, and few drops of green food coloring. Add the flour, ground pistachio nuts, baking powder, and salt and mix. Cover the dough with plastic wrap and leave in the fridge for one hour to firm up.

PREHEAT OVEN to 350°F (180°C). Line two or three large cookie sheets with parchment or silicone baking mats, or plan to bake in batches. Divide the dough in half.

TAKE ANOTHER TWO PIECES of parchment and sprinkle flour on one, place one dough half on top, and then sprinkle a little more flour on top of the dough. Place the second piece of parchment on top of the dough and roll on top of the parchment until the dough is about ¼-inch (6-mm) thick. Every few rolls, peel back the top parchment and sprinkle a little more flour on the dough.

USE a 2- to 3-inch (5- to 8-cm) drinking glass or round cookie cutter to cut the dough into circles. Use a metal flat-blade spatula to lift up the circle of dough and place it on another part of the flour-sprinkled parchment paper. Place one teaspoon of pistachio paste in the center of the dough circle and then fold the three sides in toward the middle to form a triangle, leaving a small opening in the center. Pinch the three sides together very tightly. Place on the prepared cookie sheets. Repeat with the remaining dough and roll and cut any dough scraps, making sure to sprinkle a little flour under and over the dough before you roll.

BAKE for 14 to 16 minutes, or until the bottoms are lightly browned but the tops are still light. Slide the parchment onto wire racks to cool the cookies. Store in an airtight container at room temperature for up to five days or freeze for up to three months.

USE THE GREENEST PISTACHIO NUTS

For prettier hamantaschen, look for shelled pistachio nuts that are more green than yellow.

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