Process the whole spelt flour, powdered sugar, salt and butter until it becomes a crumbly mixture.

Add the egg.

Continue to blend until the dough starts to unify.

Shape the dough into a disc shape on baking paper, such as Gefen Parchment Paper, and put it in the refrigerator for one hour or half an hour in the freezer.

Set the oven to 170 degrees Celsius / 350 degrees Fahrenheit with the fan.

Prepare the filling: Roughly chop the pecans. In a mixing bowl, mix the chopped pecans with the egg white, maple syrup, and sugar.

Take the dough out of the refrigerator/freezer and roll it out on a lightly floured surface.

With a cup or a cookie cutter, cut out circles. For the big hamantaschen – use a big plate or a cake tin.

Place a teaspoon of filling in the center of each little circle and close the dough to form a triangular shape cookie. For big hamantaschen, place the filling in the center of the big circle in a triangle shape and close the dough over the filling.

Bake small cookies for nine to 10 minutes and big cookies for 18 to 20 minutes.

Cool at room temperature.