The first hamantaschen of the season and I went ALL IN! Inspired by the most beautiful salted chocolate chip tahini cookies making their way around the internet, I knew they needed to become a hamantaschen. I must say…this dough is glorious! I am really so proud of it! The addition of the tahini, the finely chopped chocolate. the extra kosher salt. And any dough that doesn’t need a stand mixer is okay in my eyes!
You could totally just serve these hamantaschen naked but the tahini ganache is so over-the-top delicious!!! And if you’re feeling extra special, you can even top them with shredded halva and flakey sea salt. I can’t even get over how much I love these hamantaschen!!
Salted Chocolate Chip Tahini Hamantaschen
kitchen-tested.com
Yields 2 dozen hamantaschen
Save RecipeIngredients
Salted Chocolate Chip Tahini Dough
2 large eggs
1/4 cup oil
1/4 cup tahini paste
1/2 cup sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
1 tsp kosher salt
1/2 tsp baking powder
1/4 cup finely chopped bittersweet chocolate
Sweet Tahini Filling
1/4 cup tahini paste
1/4 cup powdered sugar
1 tsp milk or non-dairy milk
Tahini Ganache
1/2 cup bittersweet chocolate
2 tbsp tahini paste
sprinkle of kosher salt
Optional Toppings
shredded halva
flakey sea salt
Instructions
Preheat oven to 350 degrees f. and line two baking sheets with parchment paper.
In a large mixing bowl, whisk together the eggs, oil, tahini, sugar, and vanilla.
Add the flour, salt, and baking powder to the wet mixture and stir with a spatula or wooden spoon until a dough has formed. Stir in the finely chopped chocolate.
On a lightly floured surface, roll out the dough to around 1/4 inch thick and cut out circles with a cookie cutter or the top of a drinking cup. Transfer the circles to the baking sheets, roll out the remaining dough again and cut out more circles until there is no dough left. This dough is very forgiving so you can roll it out a few times and it won't stiffen up.
Fill each circle of dough with a 1/2 tsp of the tahini filling then pinch together the corners to create the signature hamantaschen triangle shape. Make sure you pinch them well and don't overfill your hamantaschen! The more filling, the more likely they are to open while they bake.
Bake the hamantaschen for 10-12 minutes. The edges should just be turning golden brown. Transfer to a cooling rack.
While the hamantaschen cool, make the tahini ganache by melting the chocolate chips and tahini together either over a double boiler or in the microwave. For the microwave method, cook 30 seconds at a time then stir. You shouldn't need more than a minute and a half for the ganache to completely melt. Set the ganache aside for 5-10 minutes to cool a bit then drizzle over the hamantaschen.
7.8.1.2
277
https://melindastrauss.com/2019/02/13/salted-chocolate-chip-tahini-hamantaschen/
