Hamantaschen Cookies with Halva and Pistachio

Pistachio Halva Hamantaschen Cookies

Give the classic hamantaschen a new and delicious twist this Purim with these pistachio halva Hamantaschen cookies, aka Halva Purim Cookies. This recipe is based on the classic halva combined with pistachio nuts and then wrapped with a shortbread crust. And this recipe is fairly simple, easy and quick, and does not need any special equipment. 
5 from 16 votes
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Course: Breakfast, brunch, High Tea
Cuisine: Israel, Middle Eastern
Keyword: Cookie, Hamantaschen, Purim
Prep Time: 10 minutes
Cook Time: 10 minutes
Chilling Time: 1 hour 30 minutes
Total Time: 20 minutes
Servings: 24 cookies
Calories: 270kcal
Author: Veena Azmanov


For the shortbread

  • 228 grams Unsalted butter 1 cup
  • 250 grams Powdered sugar 2 cups
  • 1 tsp Salt
  • 2 tsp Vanilla extract
  • 1 Egg large
  • 1 Egg yolk large
  • 320 grams All-purpose flour
  • 60 grams Cornstarch

Pistachio Halva filling

  • 300 grams Halva any flavor or plain
  • 100 grams Pistachio nuts

Egg wash

  • 1 Egg yolk
  • 2 tbsp Water


Prepare shortbread dough

  • Cream butter and powdered sugar until light and creamy.
  • Add the egg and egg yolk one at a time.
  • Then add the salt and vanilla.
  • Lastly, fold in the flour and cornstarch.
  • Combine well since this is a soft dough.
  • Divide into two and wrap well in cling/plastic wrap for at least 2 hours or until firm enough to roll.

Prepare pecan pie filling

  • Place the pistachio nuts in a food processor and pulse to a coarse powder.
  • Crumble the halva in a bowl until it resembles almost bread crumb consistency.
  • Combine the halva and pistachio together.
  • Set aside until ready to fill.

Roll and fill cookies

  • Roll the chilled cookie dough on a lightly floured surface to about 1/8 thickness.
  • You want the cookies thin enough so you can overlap the edges without cracking but thick enough so they won't become too hard.
  • Using a 3-inch or 3 1/2 inch cookie cutter, cut as many discs as you can.
  • Place them on the cookie sheet.
  • Add about a tbsp of filling in the center.
  • Overlap the three corners as shown in the video.
  • Fold the first two side over at one end.
  • Then overlap the third side under the first and under the second.
  • At all times each side should be one under and one over the other.
  • Sounds complicated but if you see the video its pretty simple.

Chill and bake.

  • Once all cookies are filled - chill them in the fridge while you preheat the oven.
  • Preheat the oven at 190 C / 380 F.
  • Brush the cookies with egg wash.
  • Bake for 10 to 12 minutes until the edges are lightly golden.
  • Cool on a wire rack - then store them in a cookie jar.



Storage and variations

  • These cookies will stay fresh at room temperature for 2 to 3 days. You can keep them in the fridge for longer up to 2 weeks. Or in the freezer for up to a month. 


Calories: 270kcal | Carbohydrates: 26g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 106mg | Potassium: 119mg | Fiber: 1g | Sugar: 10g | Vitamin A: 285IU | Vitamin C: 0.7mg | Calcium: 28mg | Iron: 1.4mg