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Fig and Thyme Hamantashen

Fig and Thyme Hamentaschen Pg. 69.jpg
  • 24Servings


  • 2 3⁄4 cups blanched almond flour
  • 2/3 cup arrowroot starch
  • 1⁄4 teaspoon salt
  • 2 teaspoons finely chopped lemon thyme
  • 1 large egg plus one egg for glazing
  • 1/3 cup honey
  • 1/3 cup coconut oil
  • Fig jam

Fig and Thyme Jam

  • 8 ounces dried figs
  • 1 cup water
  • 1⁄4 cup honey
  • 4 sprigs lemon thyme


1. Preheat oven to 350°F. 

2. Pulse flour, starch, salt, and thyme in a food processor. Add egg, honey and coconut oil and pulse until just combined. Roll out dough 1⁄4-inch thick. Cut out rounds with a 3-inch cookie cutter or drinking glass. Transfer to a baking sheet. Place 1 teaspoon filling in center of each round and fold up edges to form a triangle. Glaze with a beaten egg and bake for 15-18 minutes or until edges are golden. Cool on a rack.


3. Place ingredients in a sauce-pan and bring to a boil. 

4. Reduce heat and simmer until figs soften, about twenty minutes, and combine in a food processor until smooth. 

Recipe published in JOY of KOSHER with Jamie Geller Magazine Purim 2014 SUBSCRIBE NOW

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