Rhubarb Hamantaschen
Filling:
- 1 pound (905 grams) rhubarb stalks (to make 3 cups chunks)
- ⅔ cup (130 grams) sugar
- ½ cup (50 grams) finely ground almonds, almond meal, or heaping ½ cup sliced almonds
- 2 cups (250 grams) all-purpose flour
- ⅓ cup (65 grams) sugar
- ¾ teaspoon table salt
- 8 tablespoons (115 grams or 1 stick) unsalted butter, chilled, cut into small pieces
- 1 large egg
- ⅛ teaspoon almond extract
Instructions:
Hamantaschen are traditionally brought out during the Jewish holiday of Purim, which is an early-spring festival.
- Trim any rough ends from rhubarb. If a stalk is on the thick side, cut in half lengthwise. Cut rhubarb into ½-inch segments; you should have about 3 cups. Place them in a medium saucepan with sugar, stir to combine, turn heat to medium-low, cover, and cook for 15 minutes. No need to stir at this stage. Increase the heat to medium, remove cover, and cook, stirring occasionally, for another 15 minutes, until rhubarb is broken down and mixture is thick enough so that briefly running a spoon across the bottom of the pot leaves a clear line. Pour compote out onto a large plate to cool.
- If using sliced almonds, first grind them in the work bowl of your food processor until nearly powdery. Use only ½ cup (50 grams) of what you ground, returning it to the work bowl. Add flour, sugar, and salt, and run the machine for another minute, which will help the nuts grind further without turning them into almond butter. Add chunks of butter, and pulse the machine in short bursts until the mixture resembles small pebbles. Add egg and extract, and pulse until the dough starts to come together. Turn dough out onto counter, knead once or twice, and divide into quarters.
- Mix ground almonds, flour, sugar, and salt together in a large bowl. Using a pastry cutter, two forks, or your fingertips, work butter into flour until it resembles cornmeal. Add eggs and extract, and combine the dough with a wooden spoon. Turn dough out onto counter, and knead until mixture is uniform. Divide into quarters.
- Place one-quarter of the dough on a well-floured counter, and flour the top of it generously as well. Roll the dough to a ⅛-inch thickness, and cut out circles with a 2½-to-3-inch round cutter or drinking glass. Using a measuring spoon, dollop 1 teaspoon of the cooled rhubarb filling in the center of each circle. Fold edges up in three places to form a triangular cookie and gently pinch seams together to form corners. Transfer cookies to a parchment-lined baking sheet, and place entire tray in freezer for 30 minutes before baking. Repeat with remaining dough.
- Preheat your oven to 375 degrees. Bake cookies for 15 to 17 minutes, until golden at edges. Transfer to racks to cool.