Personally I love hamantaschen – they make the ultimate cookie! What’s not to like in a buttery cookie filled with any kinds of filling? Right – nothing 🙂
These coffee hamantaschen are a bit “out-of-the-box”. They are made of coffee short crust pastry filled with halva and chocolate, and they spread the most delicious aroma while baking.
They would be the perfect cookie for you Mishloach Manot in Purim, but you know what? They are delicious all year round. You’ll just have to try them for yourselves.
Coffee Hamantaschen filled with Chocolate and Halva
For coffee dough:
110 grams all-purpose flour
40 grams cornstarch
40 grams sugar powder
100 grams cold butter cut into cubes
1 tsp. vanilla extract
1 tsp. instant coffee powder
Pinch of salt
1-2 tbsp. milk (if nexessary)
For halva and chocolate filling:
100 grams raw tahini paste
100 grams honey or date syrup
25 grams almond meal
75 grams dark chocolate, finely chopped
Sugar powder for serving
- Coffee dough: in a food processor with a steel blade put flour, cornstarch, sugar powder, butter, vanilla, instant coffee and salt and blend until crumbly.
- Add egg and continue to blend until large chunks of dough form. If dough doesn’t form, gradually add 1-2 tablespoons of milk.
- Transfer the dough chunks on a lightly floured work surface, and form a disc shape.
- Wrap in plastic wrap and refrigerate for about an hour.
- Halva and chocolate filling: in a small bowl mix tahini, honey, ground almonds and chocolate until the mixture is thick and pasty.
- On a floured surface roll out the dough about 3 mm thick and cut out 7-8 cm circles.
- In the center of each circle put about a teaspoon of the filling and close forming a shape of hamantaschen.
- Place spaced on a tray lined with baking paper.
- Cool the pastries in the freezer for half an hour before baking.
- Preheat oven to 170c degrees.
- Bake for 15-20 minutes or until golden brown and set.
- Cool completely, sprinkle with powdered sugar and serve.
- You can fill the cookies with any other filling you like.
- You can use milk or white chocolate instead of dark chocolate.
- Keep the cookies in a sealed jar at room temperature for up to 5-6 days.