Almond Joy 2

Almond Joy Cocktail

Since their appearance in 2011, my cocktail hamantashen have been popular all over the globe and have been shipped all over the United States.  This year I am proud to add one more addition to the Cocktail Hamantashen Collection…Almond Joy Cocktail.  The Almond Joy Cocktail is a popular dessert drink made with Creme de Cacao, Coconut Liqueur, Cream and Amaretto.  Below is my very tasty interpretation in hamantashen cookie form.   Hold up your hamantashen and say l’chaim!

Almond Joy 2

Almond Joy Cocktail Hamantashen


2 Cups Flour

3/4 tsp. Baking Powder

1/8 tsp. Salt

1/2 C. Earth Balance or Butter, softened

2/3 C. Sugar

1 Egg

1 Egg Yolk (reserve the egg white)

1 tsp. Vanilla

1/2 C. Unsweetened Shredded Coconut

1 C. Semi Sweet Chocolate

1 C. White Chocolate Chips

Almond Joy Filling

1-8 oz Container Almond Paste

1 Egg

1 Tbs. Creme De Cacoa

1 Tbs. Ameretto

Dough: Stir together flour, baking powder and salt.  In another bowl, beat butter until creamy.  Beat in sugar until fluffy.  Beat in egg, egg yolk, and vanilla.  Beat in flour mixture until combined.  Divide dough in half and wrap each half in plastic wrap and refrigerate several hours or overnight.

Preheat oven to 375 and line 2 large cookie sheets with parchment paper.  Roll out refrigerated dough on a lightly floured surface, about 1/8 inch thick.  Cut rounds, until dough is finished.  Fill the rounds with the almond joy filling and with your pinky, dip in reserved egg white  and lightly wet the edges around the hamantashen. Make the hamantashen triangle shape by folding the bottom to make two corners and folding the top to make the 3rd (requires both hands).  Brush the outer part of the hamantashen with egg white and sprinkle on the coconut so that it sticks to the sides of the hamantashen. Bake for about 12-13 minutes until lightly browned.

While the hamantashen are cooling, in a double boiler or in the microwave at 10 second intervals, melt the white chocolate and then semisweet chocolate until smooth.  Place in separate baggies.  Cut a small tip off the end of each bag and drizzle the chocolate over the hamantashen.  Let the chocolate cool and harden onto the cookie.

Filling:  In a food processor, mix together the almond paste, egg, creme de cacao and amaretto until smooth.  Place in a seperate bowl until ready to use.

Collection 2017

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