apricot almond brown butter Hamantaschen

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I know, the name is a mouthful, and so if was a mouthful that I stuffed into my mouth as soon as these came out of the oven, possibly causing an ulcer or two.

Phew, I’ve been procrastinating again, haven’t I? How is it that the last time was just beginning of the semester and here I am, freaking out about seeing my first ever patient next week? Let’s hope the next time I post isn’t when I graduate *shifty eyes*.

I’ve made quite a few things – cupcakes, hot cross buns, etc. in the meantime, but just didn’t bother chronicling them, I suppose. I’ve still got the photos so could still post them one of these days, but I thought that I should go with today’s fresh bake instead.

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These smelled downright illegal from the beginning when the butter starts to brown to the final baking. Traditionally, hazelnuts are more often paired with apricot but almonds are still pretty damn delicious (how can it not be? the filling is basically frangipane). The enveloping cookie is very crisp, met with the soft, fragrant filling with a sweet fruity surprise in the centre – perfect way to start the Easter break.

 

Apricot almond brown butter Hamantaschen (makes ~41)

For the brown butter dough:
114g unsalted butter
120g sugar
2 eggs
1 tsp vanilla
290g flour
1/4 tsp salt
1 tsp baking powder

For the almond brown butter filling:
85g toasted slivered almonds/almond meal
1 tsp flour
pinch of salt
40g icing sugar
60g of the browned butter from above
1 egg
1/4 tsp vanilla

~80g apricot jam

First brown some butter. Place the unsalted butter in a saucepan on medium heat until the butter starts to melt, then bubble violently, then turn brown with a butterscotch aroma. At this point take it off the heat immediately and set aside to cool completely. Measure out 60g of the browned butter and place in a different container to chill until solid, this will be used in the filling.

Once the browned butter in the pot has cooled, whisk in the sugar, followed by the eggs and vanilla. Sift in the dry ingredients and stir until no more flour is visible. Turn out onto some clingfilm, pat the dough flat and chill in the fridge while you make the filling.

In a food processor, pulse the dry ingredients together until the almonds turn into powder. Add in the solid browned butter and pulse until it disappears, at which point add in the remaining ingredients and process until a thick paste is formed. Cover and chill until ready to use.

Working with about a quarter of the dough at a time, roll out on a lightly floured surface to 3mm uniform thickness. Take a circle cutter that is roughly 7-8cm in diameter, cut out the dough and place them on a lined baking sheet, spaced slightly apart. Scoop about 1/2 tsp each of the almond filling and apricot jam into the centre of each circle. Lift up the sides and pinch into a triangular shape, making sure to seal the edges. Continue to roll out dough and remaining scraps until there is no more dough or filling. Chill for at least 20 minutes before baking in a 180C oven for about 15 minutes or golden. Let cool in the pan for a minute then transfer to a wire rack to crispen up.