These cookies come from German tradition and are known as ‘Mohntaschen’ what means poppy seeds pockets. They were made of shortbread pastry and filled with poppy seeds filling. Later they were adapted into Jewish kitchen where are known as ‘Hamantaschen’ what means Haman’s pockets. Today they can be filled with many various fillings depending on what the baker likes. I filled them with blood oranges marmalade and almond black sesame frangipane. After baking I named them: Napoleon’s hats because they look exactly like those hats. Enjoy!
about 46 cookies
Ingredients for pastry:
- 2/3 cup butter, soften
- 7 tablespoons icing sugar
- 1 egg
- 2 cups all purpose flour
- 5-6 tablespoons blond oranges marmalade (recipe here)
- ½ cup ground almonds
- 4 tablespoons sugar
- 1 tablespoon black sesame seeds
- 1 tablespoon flour
- 1 tablespoon butter, melted
- 1 egg
Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.
Make filling 2: grind sesame seeds in coffee grinder or crush with pestle and mortar. Add to remaining ingredients and mix until smooth paste.
Place the cooled pastry on a lightly floured surface and divide into half. Roll out the first part into 1/5 inch thick. Cut off circles 3-3.5 inch in diameter. Place 1 teaspoon of the filling 1 in the Middle of each circle. Lift up the edges and seal in three points making vertices of an equilateral triangle. Reroll scrapes if necessary and make more circles. Place all cookies onto large sheet lined with parchment paper and put into fridge.
Repeat with the second part of the pastry but use the filling no 2. Place cookies on second large line sheet and put into fridge. All cookies have to spend one hour in the fridge at least. You may also leave them there for overnight and bake the next day.
Preheat oven to 350°F. Bake cookies (one sheet at the time) for 20-25 minutes until golden beige and the filling is set. Cool on a wire rack.
Tags: almonds, orange, sesame.