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Double Chocolate Hamantaschen

Double Chocolate Hamantaschen

by Rosalinda Mariotti of Molto Ono

What is better than a buttery chocolate Hamantaschen? A double chocolate one! Delicate notes of orange to boot.

Makes approx 2 dozen

round cookie cutter of about 2 ¾ “ diameter
rolling pin

BAKER'S NOTES: the chilling times are key, as it is the egg white wash to keep the cookies closed during baking


*All the ingredients are at room temperature to start*
1 stick unsalted butter
2/3 cup granulated sugar
1 large egg
¼ teaspoon salt
1 teaspoon orange zest (one small orange)
3 tablespoon finely chopped Euphoria Dark Chocolate buttons
2 cups  all purpose flour or 00 flour
¾ teaspoon baking powder
1 egg white for brushing
2 cups of Euphoria Chocolate Liquor Wafers chopped for filling of each cookie (one heaping teaspoon)

Beat the sugar, salt, zest and buttur with a hand held mixer or in the bowl of a stand up mixer until light and fluffy. About 5 minutes. Add the egg and mix some more scraping down the bowl as necessary.

Meanwhile mix the flour, baking powder and chopped chocolate.

BAKER' S NOTE: coating the chocolate with flour will allow a more even distribution of the chocolate pieces.

Add the flour to the butter mixture and incorporate. Do not overmix.
Form the dough into a disk and wrap it in film and refrigerate an hour.

Prepare a lightly beaten egg white and a brush.

After an hour, divide the dough into 3 parts and roll each about ¼ “ thick.

Cut out the disks with the cookie cutter and brush with egg white. Place the chocolate in the center and pinch the diameter in 3 points to create the classing triangular shape. The egg wash will keep the edges together, so no need to pinch very hard.

Repeat with all the dough . It's ok to re-roll the dough as long as it doesn't get too soft, in this case place it back in the fridge.

Freeze the cookies 30 min before baking.

Meanwhile pre heat oven to 350F and bake the cookies about 15 min. They do not need to get too much color, just to brown lightly on the bottom.

Hamantaschen will harden as they cool, and are better the following day.
Store cookies at room temperature for up to a week, if you can make them last that long :)