Enjoy these apricot hamantaschen cookies for Purim or any other time of the year. They are gluten-free. They are made with almond and coconut flour, honey or maple syrup for sweetness, and tasty apricot preserves inside.
Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/3 cup honey or maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. 1/4 teaspoon salt. 1/2 cup apricot preserves.
Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, coconut flour, honey or maple syrup, melted coconut oil, vanilla extract, almond extract, and salt. Mix until a dough forms. Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes. Once chilled, roll out the dough on a lightly floured surface using additional almond flour to about 1/4 inch thickness. Using a round cookie cutter or the rim of a glass, cut out circles from the dough. Place a small spoonful of apricot preserves in the center of each circle. Fold the edges of the circle up to form a triangle, pinching the corners to seal. Place the filled cookies on the prepared baking sheet. Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.