Hamantaschen, the iconic triangular cookies traditionally served during the Jewish holiday of Purim, get a gourmet makeover with this rich chocolate hazelnut filling. These buttery cookies cradle a gooey center of Nutella-style spread, offering a fusion of classic form and modern flavor that’s impossible to resist.
Perfect for festive gatherings or any time you crave a little indulgence, this version is as easy to make as it is fun to eat. Whether you’re celebrating or simply baking for joy, these cookies deliver tradition with a delicious twist.
Ingredients
Yields 24–30 cookies
Dough:
- 230g (1 cup) unsalted butter, softened
- 150g (¾ cup) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 300g (2 ½ cups) all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
Filling:
- 180g (¾ cup) chocolate hazelnut spread (like Nutella)
- 30g (¼ cup) finely chopped toasted hazelnuts (optional, for texture)
Prep & Bake Time
- Prep time: 25 minutes
- Chill time: 1 hour
- Bake time: 10–12 minutes
- Total time: Approximately 1 hour 45 minutes
Step-by-Step Instructions
Step 1: Make the Dough
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Beat in the egg, vanilla extract, and almond extract until well combined.
- In a separate bowl, whisk flour, salt, and baking powder. Gradually mix into the wet ingredients until a smooth dough forms.
- Divide the dough in half, flatten into disks, and wrap in plastic wrap. Chill in the refrigerator for 1 hour.
Step 2: Roll and Cut the Dough
- Preheat oven to 175°C (350°F) and line baking trays with parchment paper.
- Roll out one disk of dough on a lightly floured surface to ¼-inch thickness.
- Use a 7–8 cm (3-inch) round cookie cutter to cut circles.
Step 3: Fill and Shape
- Place 1 teaspoon of chocolate hazelnut spread in the center of each circle. Sprinkle a few chopped hazelnuts on top if using.
- Pinch or fold the edges inward to form a triangle, leaving the center slightly exposed.
- Repeat with remaining dough, re-rolling scraps as needed.
Step 4: Bake
- Place cookies 1 inch apart on prepared trays.
- Bake for 10–12 minutes or until edges are just beginning to turn golden.
- Let cool on trays for 5 minutes, then transfer to a wire rack.
Serving & Storage Suggestions
- Serve warm with a cold glass of milk, coffee, or tea for a satisfying snack.
- Dust with powdered sugar for extra presentation points.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze unbaked cookies for up to 2 months and bake directly from frozen (add 1–2 minutes to baking time).
Nutritional Highlights
| Nutrient | Per Cookie (1 of 24) |
|---|---|
| Calories | 180 |
| Total Fat | 10g |
| Saturated Fat | 4.5g |
| Carbohydrates | 20g |
| Sugars | 9g |
| Fiber | 1g |
| Protein | 2g |
| Sodium | 45mg |
Key Nutritional Notes:
- Chocolate hazelnut spread provides indulgent richness and a dose of healthy fats from nuts.
- Using almond extract adds flavor without adding calories or sugar.
- For a lighter option, swap half the butter with Greek yogurt or use a reduced-sugar spread.
Recipe Variations
- Vegan version: Use plant-based butter and a flax egg (1 tbsp flaxseed + 2.5 tbsp water). Choose a dairy-free hazelnut spread.
- Gluten-free version: Use a gluten-free flour blend with xanthan gum for similar structure.
- Festive version: Add colored sprinkles to the edges or top with melted chocolate drizzle.
- Nut-free version: Replace the hazelnut spread with seed butter and omit hazelnuts.
These Hamantaschen with Chocolate Hazelnut Filling are a delightful fusion of tradition and decadence. With their soft, buttery dough and rich chocolate center, they’re sure to be a favorite at any Purim table — or anytime you crave a sweet, satisfying treat.