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Gluten Free Hamantasch


    • 200 gr cold butter
    • 100 gr caster sugar
    • 280 gr Bar-El Cookies mix (2 cups)
    • 30 gr ground almonds (3 tbsp)
    • Pinch of salt
    • 1 Teaspoon vanilla extract
    • 1 Large Egg
    • Filling: Date spread / poppy seeds spread / chocolate


Gluten Free Hamantasch


  1. In a mixer bowl with a guitar hook, mix the butter with caster sugar until smooth paste.
  2. Add the cookies mix, salt and almond powder, continue to mix slowly until the mixture is crumbly. Add the egg and the vanilla extract and stir until the mixture is homogeneous.
  3. If the mixture is very sticky, add 1-2 tablespoons of the cookie mix.
  4. It is important not to over-mix!
  5. Cover the mixture with plastic wrap and refrigerate for at least an hour.
  6. Preheat the oven to 175 degrees.
  7. Roll the dough over a floured surface with the cookie mix to a thickness of 3 mm.
  8. Shape circles with a cup or curl cookies.
  9. Fill with a filling that you like - spread dates / poppy seeds spread / chocolate and close 3 corners like hamantasch.
  10. Place the cookies in a baking pan lined with baking paper and bake for about 15 minutes until golden.
  11. Refrigerate and store in a sealed container.

BakeFreely - Gluten-Free Baking Opportunities


Eshbal Functional Food Ltd. |  Kibbutz Maanit 3785500, Israel
Tel.  +972-77-9972628   |    Fax. +972-4-6376367   |    Email:  |






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