{"id":19985,"date":"2018-02-24T07:02:44","date_gmt":"2018-02-24T05:02:44","guid":{"rendered":"https:\/\/www.oogio.net\/?p=19985"},"modified":"2022-01-15T09:39:37","modified_gmt":"2022-01-15T07:39:37","slug":"hazelnuts-and-tahini-hamantaschen-cookies","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/hazelnuts-and-tahini-hamantaschen-cookies\/","title":{"rendered":"Hazelnuts and Tahini Hamantaschen Cookies"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">Even though I really like tahini in desserts, it wasn\u2019t always an ingredient I made use with. Tahini is so popular around here, and everyone eats it just about every breakfast, lunch or dinner, but I started liking it only a few years ago.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">Ever since \u2013 it\u2019s a love story. I love using tahini in desserts and pastries \u2013 it adds a rich nutty and buttery aroma and is just so delicious. Tahini combines great with nuts, chocolate, maple and I even used it in carrot cake one day that turned out a success (recipe soon).<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">These tahini hamantaschen cookies are festive and just perfect for upcoming Purim and the Mishloach Manot tradition. They are made of a crunchy buttery short crust pastry and filled with halva spread (which is some version of sweet tahini \u2013 available in Mediterranean stores and also <a href=\"https:\/\/www.amazon.com\/gp\/product\/B01M1H2NQ2\/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=oogionet-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01M1H2NQ2&amp;linkId=8606b3f02d9beb549903febdabf85452\">here<\/a>). I also added hazelnuts that add a little crunchiness and these tahini hamantaschen are simply unique and delicious.<\/p>\n<div id=\"attachment_19988\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-19988\" class=\"wp-image-19988\" title=\"Hazelnuts and Tahini Hamantaschen Cookies\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2018\/02\/halva_and_walnut_hamantaschen-ss.jpg\" alt=\"Hazelnuts and Tahini Hamantaschen Cookies\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-19988\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 19987--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Hazelnuts and Tahini Hamantaschen Cookies<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For the dough:<\/h4>\n<ul>\n<li>210 grams (1 1\/2 cups) all-purpose flour<\/li>\n<li>70 grams (1\/2 cup + 1 tbsp.) sugar powder<\/li>\n<li>150 grams (1 stick + 2 tbsp.) cold butter cut into cubes<\/li>\n<li>75 grams (3\/4 cup) ground hazelnuts<\/li>\n<li>30 grams (3 tbsp.) cornstarch<\/li>\n<li>Pinch of salt<\/li>\n<li>1\/2 tsp. vanilla extract<\/li>\n<li>1\/2 tsp. cinnamon (optional)<\/li>\n<li>1 large egg<\/li>\n<li>1-2 tbsp. milk (if necessary)<\/li>\n<\/ul>\n<h4>For the filling:<\/h4>\n<ul>\n<li>300-400 grams halva spread (available in Mediterranean food markets)<\/li>\n<li>100 grams chopped hazelnuts<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>In a food processor with a steel blade put flour, sugar powder, butter, hazelnuts, cornstarch, salt, vanilla and cinnamon and mix until crumbly.<\/li>\n<li>Add egg and continue to blend only until the large chunks of dough form. If the dough is not united, gradually add 1-2 tablespoons milk.<\/li>\n<li>Transfer the dough to a work surface and form a disc-shape.<\/li>\n<li>Wrap the dough in plastic wrap and refrigerate for about an hour.<\/li>\n<li>On a floured surface roll out the dough about 3 mm thick.<\/li>\n<li>Cut into circles about 6-7 cm in diameter.<\/li>\n<li>Fill each circle with about 1\/2 teaspoon halva spread sprinkle hazelnuts. Close the edges forming hamantaschen shape.<\/li>\n<li>Place the cookies on a baking tray lined with baking paper.<\/li>\n<li>Cool the in the freezer for about 1\/2 hour before baking.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>Bake for 12-17 minutes, or until golden brown and set.<\/li>\n<li>Cool completely, sprinkle with powdered sugar and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the cookies in an airtight container at room temperature for up to a week.<\/li>\n<li style=\"text-align: left\">You can skip the cinnamon if you don&#8217;t like.<\/li>\n<li style=\"text-align: left\">Halva spread is available in Mediterranean food markets and <a href=\"https:\/\/www.amazon.com\/gp\/product\/B01M1H2NQ2\/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=oogionet-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01M1H2NQ2&amp;linkId=8606b3f02d9beb549903febdabf85452\" target=\"_blank\" rel=\"noopener\">here<\/a>.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_13640\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-13640\" class=\"wp-image-13640\" title=\"Hazelnuts and Tahini hamantaschen Cookies\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2016\/03\/halva_and_walnut_hamantaschen2-s-1.jpg\" alt=\"Hazelnuts and Tahini hamantaschen Cookies\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-13640\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Even though I really like tahini in desserts, it wasn\u2019t always an ingredient I made use with. Tahini is so popular around here, and everyone eats it just about every breakfast, lunch or dinner, but I started liking it only a few years ago. Ever since \u2013 it\u2019s a love story. I love using tahini [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":34418,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1591,1559],"tags":[1834,1849,1980],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Hazelnuts and Tahini Hamantaschen Cookies | Lil&#039; Cookie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/hazelnuts-and-tahini-hamantaschen-cookies\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hazelnuts and Tahini Hamantaschen Cookies | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"Even though I really like tahini in desserts, it wasn\u2019t always an ingredient I made use with. Tahini is so popular around here, and everyone eats it just about every breakfast, lunch or dinner, but I started liking it only a few years ago. Ever since \u2013 it\u2019s a love story. 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