Hamantaschen are traditionally enjoyed during the Jewish holiday of Purim. How to make them just right is widely debated, so we decided to veer away from the classic prune and poppy seed filling to please chocolate-lovers and hamantaschen-lovers alike. Our Imperfect Foods Cocoa Powder makes for a nice chocolate flavor, but if you want an even bolder cocoa taste, we recommend using dutch process cocoa powder.
Don’t let any of the delicious leftover chocolate hazelnut spread go to waste! Whisk it into hot milk to make a decadent hot cocoa.
Makes about 16 cookies
- 1 cup all purpose flour
- ¾ cup powdered sugar
- ½ tsp salt
- 2 ½ tbsp Imperfect Foods Cocoa Powder
- 1 stick cold butter, cubed
- 1 egg yolk (reserve egg white for egg wash)
- 1-3 tsp cold water
- ½ cup chocolate hazelnut spread
- Sprinkles, if desired
- Combine flour, powdered sugar, salt, and cocoa powder in a food processor. Pulse for 10 seconds to combine. Add butter and pulse until mixture resembles a coarse meal. Add egg yolk and pulse a few times, until mixture is crumbly. Add 1 tsp of water and pulse just until dough starts to come together. If still crumbly, add more water, 1 tsp at a time, until dough comes together.
- Turn down onto a lightly floured surface and knead a few times until dough forms a smooth ball. Pat into a disc,place in a reusable plastic bag, and let chill for 30 minutes.
- In a small bowl, mix egg white with ½ tsp water and set aside.
- Remove dough from the refrigerator and place on a lightly floured surface. Roll to ⅛ inch thickness, dusting with more flour as needed so dough doesn’t stick to the rolling pin or surface. Using a 3-inch cookie cutter (or a wine glass), cut out circles and place on lined baking sheets.
- Brush dough lightly with egg wash. Place a teaspoon of chocolate hazelnut spread in the centers of each dough circle. Be careful not to overfill.
- Fold in the sides of the dough, slightly overlapping the chocolate filling, to form a triangle. Each side of the cookie should have a corner that folds over and a corner that folds under. Pinch corners together neatly so that they form points. Chill for 20 minutes.
- Preheat oven to 375℉. Bake cookies for 12-15 minutes, turning pans halfway through. Let cookies cool on a baking sheet for a few minutes, before transferring to a wire rack to cool completely.
- Add sprinkles to the centers, if desired.
Recipe Notes and Variations
- You can buy store bought chocolate hazelnut spread or easily make your own with a few simple ingredients. We love this four-ingredient recipe in particular.
- If you loved these Chocolate Hazelnut Hamantaschen, be sure to check out the rest of the sweet treats in our Cookies From Around the World series like our Maamoul Cookie Bars.