July 18, 2024
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July 18, 2024
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Susie’s Stevia Sweets: Almond-tashen!

Now you can really “have your cake and eat it, too.” For Purim I present low-carb hamantashen made with almond flour and stevia.  Conventional hamantashen have a minimum of 30 grams of carbs for a small one, my “Almond-tashen” have 10 grams of carbs per cookie.  Most of my Stevia Sweets recipes do not add table sugar or white flour at all. Here however, I add just a little of both, but in such small amounts that the total carbs per cookie stay low. For those who want to, please lower the sugar and white flour and add equal amounts of almond or coconut flour plus a drop or two more of liquid stevia.

To roll out the dough use 2 oz. of white flour or potato starch for gluten free. For the filling, sugar free jams will reduce carbs even more.  Just ½ teaspoon is plenty—don’t be tempted to use more!

For a fancy look, melt dark chocolate chips, either 60%, 72% or sugar free. Combine ½ cup with one tablespoon of oil. Microwave for 30 seconds and stir. Repeat until melted and glossy. Dip, sprinkle or drizzle the melted chocolate on top—this matches well with raspberry or apricot jams.

These can be used with a savory filling as well, or you may use larger circles if desired.

You can also replace the recipe with other flours;just use the same amounts.

Happy Purim!

Almond-tashen ingredients:

  • 2 oz sugar
  • ½ cup coconut flour
  • ½ cup white flour
  • 2 cups almond flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 4 oz light oil
  • 1 large egg
  • ⅓ cup orange juice
  • 1 teaspoon vanilla
  • 2 teaspoons stevia liquid extract

Jar of jam of your choice, ½ teaspoon per cookie

Preheat oven to 350 F. 

In a large bowl mix together all dry ingredients. Make a well in the center and add all wet ingredients, mixing them slowly together before incorporating all to make a dough.

Use an additional 2 oz or 5 tablespoons of white flour or potato starch for rolling the dough into approximately 30 circles of 2 inches in diameter.

Place circles on a cookie sheet covered with parchment paper. Place ½ teaspoons of jam in the center of each. 

Now here’s the hard part—but it works! With two hands grasp the dough and form a triangle. Then with one hand holding it, squeeze, pinch and tap each corner with your other fingers, until it looks stable and secure so it won’t fall apart while baking and will meld together. It’s an art and science in one!

Bake one sheet at a time for 10-12 minutes, or until sides look like they’re starting to brown. Remove on time! Cookies will continue baking out of the oven on the sheet. 

Enjoy! And please contact me at [email protected] with any questions.

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