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Almond orange short crust pastry: in a food processor with a steel blade, mix butter, powdered sugar, flour, almond meal, salt, vanilla extract and orange zest until crumbly mixture is formed.
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Add the yolk and 1 tablespoon of orange juice and continue to blend until dough begins to form. If the dough does not combine, add the second tablespoon of the juice.
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Transfer the dough to a lightly floured work surface, and form a disc shape with your hands. Wrap in plastic wrap and cool in the refrigerator for about an hour before rolling.
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Chocolate filling: melt the chocolate and butter in the microwave or oven double-boiler. Mix until everything melts and the mixture is uniform.
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Add ground nuts and mix until combined.
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Cool completely at room temperature before use. The mixture should be in a texture that is suitable for spreading after cooling.
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On a floured work surface roll out the dough to about 3-4 mm thick and cut out 5-6 cm circles.
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In each circle, place about ½ tsp of the chocolate filling and close in a shape of hamantaschen cookie.
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Place in intervals on a baking pan lined with baking paper, and cool the hamantaschen cookies in the freezer for about half an hour before baking.
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Preheat the oven to 175c degrees.
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Bake the hamantaschen for 10-14 minutes or until they are golden and completely set.
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Cool completely, sprinkle with powdered sugar and serve.