Blue Hamamtaschen

Matcha Mandelbread with Almonds, Pistachios and Cranberries
January 27, 2022
Pretzel Challah
March 25, 2022


2 1/2 -3 dozen cookies

Prep Time:

10 minutes

Bake Time:

11-13 minutes


store at room temperature

Advanced Prep:

may be made 3 days in advance or frozen



3 large eggs

1 cup sugar

1/2 cup canola oil

1 teaspoon pure vanilla extract

1 tablespoon butterfly pea flower powder (look online)

3 cups all-purpose flour, plus extra for dusting

¼ teaspoon baking powder

dash salt



1 tablespoon cornstarch

2 tablespoons sugar

1 ½ cups small blackberries

1 cup blueberries

Preparation Directions

In a large bowl, mix together the eggs, sugar, oil, butterfly pea powder and vanilla. Add the flour and salt and mix until the dough comes together. If the dough feels a little dry, add 2 teaspoons of oil to the dough and squeeze in. Cover the bowl with plastic wrap and place in the fridge for 1 hour.

Preheat the oven to 350ºF. Line 2 large cookie sheets with parchment paper or silicone baking mats, or bake in batches. Divide the dough in half.

To make the filling, place the berries, cornstarch and sugar into a medium bowl and toss to coat.

Take another two pieces of parchment and sprinkle flour on one, place one dough half on top, and then sprinkle a little more flour on top of the dough. Place the second piece of parchment on top of the dough and roll on top of the parchment to roll out the dough until it is about 1/4-inch thick. Every few rolls, peel back the top parchment and sprinkle a little more flour on the dough.

Use a 3-inch drinking glass or round cookie cutter to cut the dough into circles. Use a metal flat blade spatula to lift up the circle and place on another spot on the parchment that has been sprinkled with a little flour. Place 1 blackberry and 2 blueberries into the center of the circle and then fold in the three sides towards the middle to form a triangle, leaving a small opening in the center. Pinch the three sides together very tightly. Place on the prepared cookie sheets. Repeat with the remaining dough and roll and cut any dough scraps you have, making sure to sprinkle a little flour under and over the dough before you roll. Pinch the corners again before you bake the cookies.

Bake for 11 to 13 minutes, or until the bottoms are lightly browned but the tops are have very little or no color. Slide the parchment onto wire racks to cool.