Combine the dry ingredients (gluten-free flour, almond meal, baking powder, and salt) in a medium-sized bowl.

In a large bowl, combine wet ingredients (orange juice, orange zest, oil, sugar, and egg), and whisk together.

Working slowly and in batches, add flour mixture to wet ingredients (adding in half a cup at a time). Stir the dough a few times, just until it starts to come together. Transfer the dough onto a flat, floured surface and knead a few times. Dough should be smooth but not sticky; if it’s too dry, add more orange juice, one teaspoon at a time, or more gluten-free flour, one tablespoon at a time, if it looks too wet.

Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least three hours.

Add filling ingredients to the food processor. Process until smooth, scraping down the walls of the food processor with a spatula a few times to combine everything.

When ready to bake the gluten-free hamantaschen, preheat the oven to 350 degrees Fahrenheit. Cover a baking sheet with parchment paper or a reusable silicone mat.

Remove dough from fridge, and using a rolling pin, roll it out on a lightly floured surface to about four-mm thickness. Using a seven-and-a-half-centimeter round cookie cutter or glass, cut out circles and transfer them onto a baking sheet, leaving some space between the cookies. Roll scraps of leftover dough back together and repeat process until all the dough is done.

Spoon one teaspoon of date filling in the middle of each circle. Fold into a triangle: fold the left side over on an angle, followed by the ride side and then the bottom, forming a triangle-shaped pocket. Pinch the seams firmly. Repeat with remaining dough.

Bake for 20 minutes at 350 degrees Fahrenheit. Let hamantaschen cool on baking sheet for five minutes, then transfer to a wire rack to cool.

Gluten-free hamantaschen will keep in a sealed container for four days.