Tender almond flour pastry filled with a sweet poppy seed filling. The traditional Jewish cookie gets a low carb, grain-free makeover.
No, no, I haven’t suddenly converted to Judaism. This recipe is by special request from my friends at A Sweet Life Diabetes Magazine. They are, in fact, Jewish, and wanted a healthy, low carb version of the traditional Purim cookie. I was more than happy to oblige, given that I’ve seen several yummy looking hamantaschen recipes on a number of recipe blogs. You have to hand it to Jewish bakers, they know great pastry. I am not being flip when I say that. In my experience, some of the tastiest baked goods come out of Jewish bakeries. Rugelach, babka, and challah, to name a few. And hamantaschen, little triangular cookies filled with any number of possible fillings. Not that I can eat any of these things now without giving them a major overhaul. Maybe rugelach should be next on my list.
I was intrigued by the idea of making the traditional sweet poppyseed filling. I haven’t had too may poppy seed sweets in my day but when I have, I’ve always quite liked them. But if you aren’t a poppyseed fan or you’d prefer to have fruit-filled pastries, try using my low carb raspberry chia seed jam instead. Either way, the results will be delicious.