GF Hamantaschen

Directions

1. Mix dry ingredients. Mix wet ingredients. Add wet to dry.
2. Chill for 1 hour,
3. For the filling, put the blueberries and honey into a small pot and cook on low heat until the blueberries start to pop and the liquid is released. Add the cornstarch and whisk it in until it disappears. Cook for a few more minutes, then take off the heat and let cool.
4. After waiting an hour, divide the dough in half and roll into 2 balls. Brush a ball with a little olive oil if it seems too crumbly, then roll it between two sheets of wax paper until less than 1/4 inch thick. I used a beer glass to cut them into circles. Twist the beer glass to release the dough.
5. Place dough circle on a cookie sheet and add about a teaspoon of the filling. Pinch one side together, then pinch the two other sides together. It may take a little creative pinching to do this, but remember that it can always be smoothed out when you're done.
6. *I have a feeling that the recipe would be less crumbly without the almond flour and would probably work just fine with just using 2 cups of GF all-purpose flour.