Hamantaschen

Directions

1. 1
   In an electric mixer blend together until smooth the butter, caster or icing sugar, ground almonds and salt.
2. 2
   Add the eggs or 2 egg yolks and 2 t orange blossom water, milk, rum or water, lemon zest or vanilla and mix.
3. 3
   Add the the flour and mix until just incorporated.
4. 4
   Form the dough into a ball, wrap in clingfilm and chill for at least an hour.
5. 5
   Divide the dough into 2 or 3 flattened discs and work with one portion at a time. Roll out the dough on a lightly floured board to a thickness of 1/8 inch (3-4 mm), cut into 3 inch (8 cm) rounds and set aside to cool.
6. 6
   Preheat the oven to 325 F (160 C). Line 2 large baking sheets with parchment paper. Brush each round with egg wash. Fill with a generous teaspoonful of the desired filling; do not overfill or the pastries will leak. Draw 3 sides of each round together into the centre and pinch the corners together so that the Hamantaschen are triangular in shape.
7. 7
   Brush the pastries with egg wash. Bake 25-30 minutes, until golden. Transfer to racks to cool.
8. 8
   Note: The Hamantaschen can also be baked at 350 F (180 C) for 15-20 minutes or at 375 F (190 C) for 10-15 minutes.