
But then, last year I had a hamentashen epiphany. I discovered Israeli bread baking guru Uri Scheft‘s almond butter shortbread dough . He wrapped up his poppy seed hamentashen with this gorgeous buttery dough. I made them and I was hooked!
I wondered what would happen if I put the cinnamon bun filling into the almond shortbread dough? I mean, I knew it would be good, but I had no idea how seriously good it would be. That chewy cinnamon filling wrapped up in a crumbly cookie dough is off the charts good!
I went a little bit rogue and made the dough with salted butter, given my success with the Salted Butter Skor Shortbread cookies.






