This giant, chocolate triangle filled with almonds, chocolate chunks and mini-marshmallows is made for sharing.
Method
- In a large bowl, cream the sugar and the oil. Add eggs and mix well.
- Add the vanilla and almond extracts and stir to combine.
- In another bowl, sift together the salt, flour, baking powder, and cocoa powder. Then add to the bowl with the wet ingredients, mixing only until everything is well combined.
- Wrap the dough with cling film. Refrigerate for at least 1 hour.
- Preheat oven to 180°C.
- Take the dough from the refrigerator, and on a lightly floured surface, roll to 2cm thick. Use a saucepan lid as a template to make into a 25cm circle and place on a baking parchment-lined baking tray.
- Fill with almonds and chocolate chunks.
- To form the hamantaschen: fold over the three sides, creating a pinwheel look, interweaving the sides over each other. Slightly pinch each corner of the triangle.
- Bake for 20 minutes, remove from the oven, and immediately top with the mini marshmallows. Let the marshmallow slightly melt onto the cooked hamantaschen.
- Cool completely and serve, or store in an airtight container for about 4-5 days.
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