Preheat your oven to 350 degrees Fahrenheit.

Roll out your hamantaschen dough between two sheets of Gefen Parchment Paper. Remove the top layer of parchment and sprinkle sliced almonds over the top of the dough. Place the parchment back on top and press lightly. Flip over the dough and remove the top layer of parchment paper. The almonds will now be on the bottom. Use a three-inch round cookie cutter to cut circles. Set aside.

Prepare the filling. Mix all filling ingredients in a bowl until well combined. Roll small balls of the filling, about one tablespoon, flatten slightly, and shape into a triangle.

Place the triangle of filling in the center of a dough cut-out and lift the edges of the dough around it to make a hamantasch. Press the edges together to seal well and place on a baking sheet lined with parchment paper. Repeat with remaining dough and filling, rerolling scraps as needed.

Bake for 10 to 12 minutes. When cool, dust with confectioners’ sugar.