Matcha and white chocolate hamantaschen

DIRECTIONS

• Make the filling: Melt chocolate and butter either in 30 seconds intervals in the microwave, or in a bowl over Bain Marie. Mix to a smooth paste, then add almond meal and mix again. Let paste cool completely.
• To make the dough, combine flour, sugar, matcha pawder, baking powder, salt and butter in a food processor. Pulse to create crumbs. Add egg and egg yolk and pulse just until the dough begins to clump together. Add 1 tablespoon of water if dough does not clump together. Turn the dough out onto a large bowl, knead shortly, gather into a ball, divide into two and flatten to 2 disks. If the dough seems too soft to roll and handle, put it in the fridge in a bowl for 15 minutes or until it feels firm enough.
• Line 2 baking sheets with parchment paper. Have a 2¾-inch cookie cutter at hand and 2 more large pieces of parchment paper.
• Put first half-portion of dough on the on a parchment paper, top with another paper and roll with a rolling pin to a rectangle (about ⅛” thin). Remove the top parchment paper.
• Use the cookie cutter to cut out circles of dough. Reroll the dough as needed.
• Use a teaspoon to mound a small amount of the filling in the center of each circle. Lift and pinch the edges of each circle in 3 places spaced evenly apart, to create a triangle; the filling will be partially exposed in the center. Arrange on the baking sheet, spacing them an inch apart.
• Preheat the oven to 350 F degrees. In the meantime, put baking sheets in the fridge.
• Bake one sheet at a time for 12-15 minutes or until the pastries are just turning light-golden on the edges.
• Transfer the pastries to a wire rack to cool completely.
• Melt chocolate chips and oil in a cup in the microwave in 30 seconds intervals, mixing after every 30 seconds, until melted and smooth. Dip the corner of of each hamantaschen in the chocolate and place back on the baking sheet. Let cool until chocolate is hard.
• Store in an airtight container at room temperature for up to 1 week.