When thinking about Purim festivities, I cannot consider reproducing a Hamantashen treat that will come close to the ones that my dear friend, Phil Goldman makes for the Purim celebration every year at Congregation Tifereth Israel (this year on Thursday, March 24th at 7 pm).
He spends many hours over many days, making his fillings, rolling the dough, shaping the cookies into the “Haman Hat” shapes and baking the cookies to their perfect texture. So as not to embarrass myself trying to replicate his traditional Purim treats, I tried a modern twist on this pastry using a gluten-free blend of almond and coconut flour along with a cherry filling containing a few drops of rose water, that I call, “Persian Cherry filling”, as a nod to the story of Purim and the Jews of the Persian empire. For the ultimate “Carnivale”, serve with a bowl of Sangria made with your favorite Kosker table wine.
2 cups of almond flour
1/2 cup of coconut oil
1/4 cup of honey
6 tbsp of coconut flour
1/4 tsp of fine sea salt
1 tsp of vanilla extract
1/2 cup of cherry preserve with rose water ( see recipe below)