Chewy almond cookies made with triple the nutty flavor, using ground almonds, extract and paste, in one bite sized dessert. Add a filling and shape them into triangle cookies for an easy hamantaschen recipe.
Triangle cookies
Inspired by the tri-color Italian rainbow cookies, these chewy almond cookies have a nutty almond flavored baked into the dough 3 different ways.
Even though they have a jam filling like the original, I decided to leave out the colorful layers. But the fun doesn’t end there. These get folded into triangles to celebrate one of my favorite Holiday desserts, hamantaschen.
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Ingredients
- almond paste – available in supermarket baking aisle, online or you can make it yourself.
- olive oil
- sugar
- almond & vanilla extracts
- egg
- all-purpose flour
- baking powder
- salt
- ground almonds
Hamantaschen fillings
You’ll also need a filling to into the center of these cookies. Jam or chocolate chips are my go-tos. Here are a few more ideas.
How to make jelly filled triangle cookies
Start by mixing the ingredients together to form a dough. This can be done by hand, using a wooden spoon, whisk and spatula.
Then this no chill dough is ready to be shaped into triangles.
How to fold hamantaschen
Roll the dough out on a piece of parchment paper that has been lightly dusted with flour.
Use a round cookie cutter, or another creative object from the kitchen to cut circles in the dough. I’ve used different sized glassed, a coffee funnel and even bottle caps (to make them mini).
Another option is to skip rolling the dough with a rolling pin. Instead used a measuring spoon to scoop uniform pieces of dough. Press each one into a circle.
Place a small amount of filling in the center of each circle. Use a knife or flexible bench scraper to help pick up the circles. Removing excess dough as needed.
Pinch or fold the dough over to create 3 corners. Transfer to a prepared sheet pan.
Helpful hamantaschen making tips
- work with clean and dry hands – if your hands are wet or have flour on them, it can be difficult to pinch the corners of the cookies closed.
- lay down a piece of parchment paper (15 inch square) to roll out the dough. This will make it easier to move the dough around your surface.
- have a system – make a couple of cookies at a time. It’s easier to do a round of cutting, filling and folding (and repeat) than it is to do that individually for each cookie.
- skip the spoon – scoop jelly out of the jar with a measuring spoon.
- check the consistency – if your filling is more like jello than jam, sprinkle on some ground nuts before folding the triangles.
- use a napkin – if your fingers get sticky while filling the jelly center, use a napkin to wipe them vs. washing them with water.
- double check the corners of the cookies before baking. Go over and re-pinch any that look like they’re going to open in the oven.
- give yourself time – these cookies are not as quick to make as a scoop & bake or slice & bake recipe. Allot 30-60 minutes to enjoy the process of making them.
FAQS
Yes, the dough can be mixed together up to a day in advance. Store it in an airtight container in the refrigerator.
These cookies can be frozen either raw or once they are already baked.
For this recipe it is.
More Purim Ideas
Want another almond flavored dessert to try? These mini almond ice cream bites are a inspired by a classic summertime treat
Almond Hamantaschen
Chewy almond cookies (dairy-free) made with triple the nutty flavor, using ground almonds, extract and paste, in one bite sized dessert. Add a filling and shape them into triangle cookies for an easy hamantaschen recipe.
Ingredients
- 2 tablespoons (40 grams) almond paste
- 3 tablespoons (46mL) olive oil
- ¼ cup (53 grams) sugar
- ¼ teaspoon almond extract
- ¼ teaspoon vanilla extract
- 1 large egg
- 1 cup (142 grams) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- ¼ cup (30 grams) ground almonds
- ¼ cup jelly
Instructions
- Preheat oven to 375°F and line a large sheet pan with parchment paper.
- In a medium mixing bowl, mix together the almond paste, olive oil and sugar into a loose, wet sand like consistency. There shouldn't be any large chunks of the almond paste.
- Whisk in the extracts and egg. Some tiny almond pieces may be noticeable.
- Stir in the flour, baking powder, salt and almonds until the mixture forms a ball of dough.
- Roll dough out on a floured piece of parchment paper to a little less than ¼ inch thickness. Cut into circles (mine were 3 inches) and fill each one with ½ teaspoon jelly. Pick up the circles and pinch 3 corners to create a triangle. Place on the prepared sheet pan. Repeat with remaining dough.
- Bake 15-17 minutes
Nutrition Information:
Yield: 20 Serving Size: 1 cookie (3" circle)Amount Per Serving: Calories: 53Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 55mgCarbohydrates: 7gFiber: 0gSugar: 2gProtein: 1g
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