6 tablespoons (63g) potato starch
6 tablespoons (60g) superfine brown rice flour
1/2 cup (60g) tapioca starch/flour
5 tablespoons + 1 teaspoon (45g) sorghum flour
1 1/2 tablespoons (17g) potato flour (not potato starch)
7 1/2 tablespoons (75g) sweet rice flour
1 teaspoon (4 g) xanthum gum
1/2 cup (3 oz or 86g) chopped nuts
1 cup (7.5 oz or 210g) sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 teaspoon orange zest
1/2 cup (4 oz or 112g) margarine, cut into 8 pieces
1/2 cup (4 oz or 112g) shortening, cut into 8 pieces
2 beaten eggs
2-4 Tablespoons orange juice
1 egg + 1 Tablespoon water, lightly beaten
Fillings of choice*
Pulse the flours, xanthum gum, baking powder, salt, sugar, nuts and orange zest in the food processor until well combined. Add the margarine and shortening and pulse until mixture resembles a coarse meal. Add the beaten eggs and pulse until combined.
Remove the mixture from the food processor and pour it into a large bowl. Sprinkle with two tablespoons of orange juice and mix until it comes together into a ball. If the dough seems dry add the remaining orange juice. Divide the dough into three pieces, form each piece of dough into a disk, and wrap in plastic wrap. Refrigerate at least 1 hour.
Preheat the oven to 350.
Roll out each section of dough between two sheets of parchment paper. Place the dough (still in the parchment) on a cookie sheet and freeze for 10 minutes. Remove one sheet of dough from the freezer. Remove the top piece of parchment and cut into circles using a round cutter or the mouth of a drinking glass. Transfer circles to a parchment lined cookie sheet. Fill each circle with a small amount of filling. (For 2 1/2 inch circles use about a teaspoon of filling). Brush each circle with the egg wash and fold two sides together, pinching tight to make a corner. Fold up the remaining side to make a triangle with the filling showing in the middle and pinch the other two corners well. It is important that they are well pinched, so that they do not come open in the oven. If the dough becomes too sticky, freeze it for a few minutes to re-chill it. Re-roll and freeze scraps. Repeat with remaining sheets of dough.
Bake the hamentashen until they are slightly firm to the touch, about 11 minutes. Transfer to a wire rack and cool completely.
*It is important that the fillings are not too runny. If using pie fillings or other canned fillings (like the Solo ones) the consistency should be fine. If using fruit preserves stir cornstarch into the preserves until they look slightly cloudy. Bake one test hamentash to make sure the filling doesn’t run out in the oven before filling the rest of the batch. If it runs add a bit more cornstarch and test again.