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Double Tahini Hamantashen

Double Tahini Hamantashen Related:   dairy, desserts & sweets, Israel & Middle East, pareve, Purim, snacks

Prep time: 45 mins-1 hour + 1 hour refrigeration

Cook time: 30-35 mins

Yield: About 4 dozen cookies

These Double Tahini hamantashen are based on my mom’s basic hamantashen recipe, but with tahini replacing some of the oil in the dough and a rich, creamy filling. The dough is a little heavier than the original and carries a deep sesame flavor, though it’s still light enough to pocket the sweet poppy seeds and tahini. You may want to double the filling because it has a tendency to disappear on its way into the hamantashen.


  • Filling
  • 1½ cups poppy seeds
  • 1 cup milk (or water)
  • ½ cup sugar
  • Zest and juice of 1 lemon, separate
  • 4 tablespoons honey
  • 4 tablespoons tahini
  • Dough
  • 1 cup sugar
  • ½ cup (1 stick) butter, shortening or pareve margarine, softened
  • ¼ cup vegetable oil
  • ¼ cup tahini, at room temperature
  • 3 eggs, at room temperature
  • ½ cup orange juice
  • Zest of 1 orange
  • 1 tablespoon vanilla
  • 4 cups unbleached all-purpose flour, plus more flour for kneading and rolling dough
  • 2½ teaspoons baking powder
  • ½ teaspoon salt


  • To make the filling, grind poppy seeds in a coffee grinder. Combine milk, sugar, lemon zest and ground poppy seeds in a small pot and set over medium heat. Simmer until seeds absorb the liquid, about 15 minutes. Remove from heat and stir in honey, tahini and lemon juice while still warm. Allow to cool.
  • To make the dough, in a large bowl, cream the sugar and butter until yellow and fluffy. Add oil, tahini and eggs, and beat until blended. Add orange juice, zest and vanilla and mix together. In a separate bowl, combine flour, baking powder and salt. Gradually mix dry ingredients into the wet ingredients. Knead dough into a ball, adding flour as needed to keep from sticking, but not too much to dry it out. Divide into 4 balls of dough and refrigerate for at least 1 hour.
  • Preheat oven to 350 degrees and line a baking sheet with parchment paper. Work with one ball of dough at a time, leaving remaining dough in the refrigerator. Roll out dough on floured surface to ⅛-inch thickness. Cut in 3½-inch circles (a band from a wide-mouth canning jar or the jar itself make the perfect-sized cookie cutters). Put a rounded teaspoon of filling in the center of each circle. Pinch the sides and top together very securely to make a triangle shape. Place on baking sheet and bake for 14 to 16 minutes until edges are lightly browned.

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