Try a different ‘angle’ this Purim. These are jam-good! You’ll go nuts over them.
Apricot Almond Triangle Hamantashen
Servings
4 Servings
Ingredients
- 1 cup margarine in chunks
- 2 1/2 cups flour
- 3/4 cup finely ground almonds
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups apricot jam
- 2 tablespoons lemon juice
- 1/2 cup slivered almonds
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking pan with non-stick spray.
- Base:
- In a food processor fitted with the steel blade, process margarine, flour, ground almonds, sugar and vanilla until crumbly, about 20 seconds. Reserve 1 1/2 cups crumb mixture for topping. Press remaining mixture evenly into prepared pan. Bake 20 minutes, until golden.
- Topping:
- Mix apricot jam with lemon juice; spread evenly over base. Crumble reserved crumb mixture over jam layer. Sprinkle with slivered almonds. Bake 30 minutes longer, until golden. Cool completely.
- Cut with a sharp knife into 24 squares, and then cut each in half diagonally to form 48 triangles.
- Recipe published in JOY of KOSHER with Jamie Geller Magazine Purim 2014 SUBSCRIBE NOW
- Magazine Purim 2014
Baking times for both parts was way to long. All pieces on outside rim of pan burned. I was able to salvage inside of tray. If I make again will do shorter baking times.
Hi Sharon, Norene says that your pan might be too dark or your oven calibration maybe off.