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Chocolate-Orange Hamantaschen

Chocolate-Orange Hamantaschen

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Love Sabra? Then this is the hamantasch for you. It’s also the hamantasch for you if you are a real chocolate lover. You know, the kind who loves real rich chocolate . . . The rich, chocolatey dough is filled with orange marmalade, making these hamantaschen little chocolate-citrus pleasures.

Ingredients:

  • ¾ cup oil
  • 1 cup white granulated sugar
  • 3 eggs
  • ¼ cup orange juice
  • 3¼ cups sifted all-purpose flour
  • 1½ cup cocoa power
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1 tsp. vanilla
  • 1 tsp. orange extract or liqueur
  • orange marmalade for filling

Directions:

Preheat oven to 375° F.

Combine sifted flour and baking powder, and set aside.

In a mixer, blend oil, sugar and salt starting on low speed, gradually increasing speed to high, until creamed. Add eggs one at a time and continue beating until well blended. Add a little bit of the flour to thicken the mixture. Add orange juice slowly, alternating with the rest of the flour and the cocoa powder. Add vanilla and orange extract, and beat until well combined. Place dough in refrigerator for one hour, or until firm enough to work with.

When dough is firm enough to work with, remove from refrigerator and roll out until dough is about ⅛″ thick. Cut out the dough with a 3″ round cookie cutter. Place the cut cookie dough rounds on a baking tray lined with baking paper, and place a tablespoon of orange marmalade in the center of each (you can add a little more if you like). Fold the dough around the filling to make a triangular shape. If you know how to make hamantashen, you probably know how to do this. Otherwise, see this tutorial. You can paint the inside edge of the dough with light eggwash if you need to help it stick.

Bake for 10–12 minutes, turning the trays halfway through baking, so all the hamantashen are baked equally.

Yields: 3½ dozen 3″ cookies



Alex Idov is a kosher food blogger who runs the award-winning site Kosherology. He is currently studying for his bachelor’s degree in culinary sustainability & hospitality, and is a regular contributing food columnist to The Five Towns Jewish Home magazine. Visit Kosherology, and like Kosherology on Facebook.
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Chabad kitchen March 3, 2017

You can add some oj, if necessary. Be sure to sift the flour before measuring. Reply

Niki's comment March 3, 2017

As above The recip is a little dry and produces unmanageable dough. Any suggestions how to fix this? Reply

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