Directions7. Mix all of the above ingredients together in a mixer until very smooth. The almond filling can be made up to 5 days ahead of baking and can be stored covered in the refrigerator or frozen for up to 1 month.*Rosewater is a distillation of rose petals. Rose oil is made from distilling crushed rose petals and is used in cosmetics and perfumes. Rosewater is a by-product of this process. It is commonly used in Persian and Indian recipes in desserts as well as in savory dishes. In Europe, rosewater is used to flavor marzipan, marshmallows and scones.Last year, my husband and I were in Paris and visited many patisseries owned by friends. Rose scented desserts are “in”; we saw and ate them everywhere in Paris. We passed by a shop everyday in Le Marais that only sold rosewater products and baked goods. Rosewater is an old ingredient that is enjoying a resurgence in popularity. I encourage you to try it. I use it in Persian cooking, desserts, vinaigrettes and marinades. When first trying to cook with rosewater-go slow at first until you get a feel for it. A little goes a long way.Rosewater can be found in many grocery stores, Persian or Middle Eastern stores and on line. Rosewater is a distillation and does not require hashgacha.Homemade Chocolate Hazelnut Spread This homemade spread is better than Nutella because it is non-hydrogenated and made with high quality chocolate. Do not skimp on the chocolate and your spread will be an addicting schmear for everything from toast to apple slices.I tried this delicious spread in my Hamantaschen and found a new out of this world Purim treat. Ingredients-1 2/3 cup hazelnuts-1 3/4 cup whole milk-1 cup powdered whole milk-3 tablespoons honey-6 ounces bittersweet chocolate , chopped (I use Callebaut)-5 ounces milk chocolate, chopped (I use Callebaut)-Pinch of sea saltDirections1. Spread the nuts on a baking sheet, keeping the almond separate, and toast the nuts in a 350ºF oven, stirring a few times, for 10 to 15 minutes, until the hazelnuts are browned.2. While they are roasting, warm the whole milk and powdered milk in a small saucepan with the honey and salt just until it starts to boil. Remove from heat.3. In a clean, dry bowl set over a pan of barely simmering water, or in a microwave oven, melt the chocolates together until smooth.4. Once the nuts are well-toasted, remove them from oven and use a spatula to place the warm hazelnuts in a clean tea towel, then fold them inside the towel and rub them vigorously to remove any loose skins. They don’t need to be pristine; just try to get as much off as possible.5. In a food processor, grind the warm hazelnuts until they’re as fine as possible. You may not be able to get them completely smooth, depending on your food processor6. Add the melted chocolate and continue to process the mixture, stopping to scrape down the sides of the work bowl, as necessary.7. Once the mixture is smooth, add the warm milk mixture, sea salt and process until everything is well-combined. Store covered in the refrigeratorHamantaschen DoughIngredients-½ cup unsalted butter-¾ cup sugar-2 teaspoons fresh orange zest-1 tablespoons fresh squeezed orange juice-1 teaspoon vanilla extract-½ teaspoon almond extract-2 eggs-2 cups all-purpose flour, sifted-2 teaspoons baking powder-Pinch of saltDirections8. Cream butter and sugar together in a mixer until light and fluffy.9. Add the orange zest, orange juice and vanilla extract to the mixture.10. With the machine running on low add the eggs one at a time, making sure to fully incorporate each egg.11. Add the flour, baking powder and salt. Mix to combine-be careful not to overmix or the dough will be tough.12. Roll the dough on a floured surface to ¼ inch thickness. Dip a round cookie cutter into flour and cut circles in the dough. Fill the dough with ½ teaspoon of filling and pinch the edges together to form a triangle. Place on a parchment lined cookie sheet and bake for 12-15 minutes until lightly browned.13. Transfer the Hamantaschen to a cooling rack.Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.
Chosen Bites: Purim Preparedness
Get ready for this festive holiday with Chef Laura Frankel's unique almond rosewater filling and classic Chocolate Hazelnut Spread Hamantaschen.
Directions7. Mix all of the above ingredients together in a mixer until very smooth. The almond filling can be made up to 5 days ahead of baking and can be stored covered in the refrigerator or frozen for up to 1 month.*Rosewater is a distillation of rose petals. Rose oil is made from distilling crushed rose petals and is used in cosmetics and perfumes. Rosewater is a by-product of this process. It is commonly used in Persian and Indian recipes in desserts as well as in savory dishes. In Europe, rosewater is used to flavor marzipan, marshmallows and scones.Last year, my husband and I were in Paris and visited many patisseries owned by friends. Rose scented desserts are “in”; we saw and ate them everywhere in Paris. We passed by a shop everyday in Le Marais that only sold rosewater products and baked goods. Rosewater is an old ingredient that is enjoying a resurgence in popularity. I encourage you to try it. I use it in Persian cooking, desserts, vinaigrettes and marinades. When first trying to cook with rosewater-go slow at first until you get a feel for it. A little goes a long way.Rosewater can be found in many grocery stores, Persian or Middle Eastern stores and on line. Rosewater is a distillation and does not require hashgacha.Homemade Chocolate Hazelnut Spread This homemade spread is better than Nutella because it is non-hydrogenated and made with high quality chocolate. Do not skimp on the chocolate and your spread will be an addicting schmear for everything from toast to apple slices.I tried this delicious spread in my Hamantaschen and found a new out of this world Purim treat. Ingredients-1 2/3 cup hazelnuts-1 3/4 cup whole milk-1 cup powdered whole milk-3 tablespoons honey-6 ounces bittersweet chocolate , chopped (I use Callebaut)-5 ounces milk chocolate, chopped (I use Callebaut)-Pinch of sea saltDirections1. Spread the nuts on a baking sheet, keeping the almond separate, and toast the nuts in a 350ºF oven, stirring a few times, for 10 to 15 minutes, until the hazelnuts are browned.2. While they are roasting, warm the whole milk and powdered milk in a small saucepan with the honey and salt just until it starts to boil. Remove from heat.3. In a clean, dry bowl set over a pan of barely simmering water, or in a microwave oven, melt the chocolates together until smooth.4. Once the nuts are well-toasted, remove them from oven and use a spatula to place the warm hazelnuts in a clean tea towel, then fold them inside the towel and rub them vigorously to remove any loose skins. They don’t need to be pristine; just try to get as much off as possible.5. In a food processor, grind the warm hazelnuts until they’re as fine as possible. You may not be able to get them completely smooth, depending on your food processor6. Add the melted chocolate and continue to process the mixture, stopping to scrape down the sides of the work bowl, as necessary.7. Once the mixture is smooth, add the warm milk mixture, sea salt and process until everything is well-combined. Store covered in the refrigeratorHamantaschen DoughIngredients-½ cup unsalted butter-¾ cup sugar-2 teaspoons fresh orange zest-1 tablespoons fresh squeezed orange juice-1 teaspoon vanilla extract-½ teaspoon almond extract-2 eggs-2 cups all-purpose flour, sifted-2 teaspoons baking powder-Pinch of saltDirections8. Cream butter and sugar together in a mixer until light and fluffy.9. Add the orange zest, orange juice and vanilla extract to the mixture.10. With the machine running on low add the eggs one at a time, making sure to fully incorporate each egg.11. Add the flour, baking powder and salt. Mix to combine-be careful not to overmix or the dough will be tough.12. Roll the dough on a floured surface to ¼ inch thickness. Dip a round cookie cutter into flour and cut circles in the dough. Fill the dough with ½ teaspoon of filling and pinch the edges together to form a triangle. Place on a parchment lined cookie sheet and bake for 12-15 minutes until lightly browned.13. Transfer the Hamantaschen to a cooling rack.Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.