Oznei Haman (Or Hamentashen Or Jewish Tricorn Cooki

Name: Oznei Haman (Or Hamentashen Or Jewish Tricorn Cookies)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dough; 1/2 cup unsalted butter, at room temperature, diced; 1/2 cup superfine sugar (generously measured); 1/2 teaspoon vanilla extract; 3 egg yolks; 2 1/4 cups all-purpose flour; 1 egg, beaten; Filling; 3 tablespoons poppy seeds; 1 tablespoon clear honey; 2 tablespoons superfine sugar; 1 lemon rind, finely grated; 1 tablespoon lemon juice; 4 tablespoons water; 1/3 cup ground almonds; 1 medium egg, beaten; 1/4 cup raisins (conservatively measured)

Servings: persons

Dough
1/2 cup unsalted butter, at room temperature, diced
1/2 cup superfine sugar (generously measured)
1/2 teaspoon vanilla extract
3 egg yolks
2 1/4 cups all-purpose flour
1 egg, beaten
Filling
3 tablespoons poppy seeds
1 tablespoon clear honey
2 tablespoons superfine sugar
1 lemon rind, finely grated
1 tablespoon lemon juice
4 tablespoons water
1/3 cup ground almonds
1 medium egg, beaten
1/4 cup raisins (conservatively measured)

1
["For the dough: Beat the butter with the sugar until light and creamy. Beat in the vanilla and egg yolks. Sift over the flour, stir in, then work into a dough with your hands. Knead until smooth. Put in plastic wrap and chill while fixing the filling.", "For the filling: Put the poppy seeds, honey, sugar, lemon rind and juice into a pan with 4 tbl water and bring to the boil, stirring. Remove from the heat and beat in the almonds, egg and raisins. Cool while working with dough.", "Preheat the oven to 350 and line two large baking sheets with baking parchment paper. Roll out the dough on a lightly floured surface to 1/8"" thickness. Using a plain round 3"" cutter, stamp out rounds.", "Place a heaped teaspoon of filling on each round. Brush the edges with beaten egg, then bring the sides to the center to form a tricorn shape. Seal the edges together well and place on prepared baking sheets, spaced slightly apart.", "Brush with beaten egg and bake for 20-30 minutes, or until golden brown. Transfer to a wire rack and leave to cool."]

837

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Dough, 1/2 cup unsalted butter, at room temperature, diced, 1/2 cup superfine sugar (generously measured), 1/2 teaspoon vanilla extract, and more.

Yes, Oznei Haman (Or Hamentashen Or Jewish Tricorn Cookies) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Oznei Haman (Or Hamentashen Or Jewish Tricorn Cookies)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions