1
Preheat the oven to 350° F.
2
Line a cookie sheet with parchment paper.
3
Place the cream cheese in a small bowl. Soften the cream cheese in the microwave until very soft, for about 30 seconds.
4
Place the salt, the baking powder, the erythritol, the cinnamon, and 2 cups of the almond flour into a large bowl. Mix well with a fork to combine.
5
Add in the eggs, the vanilla, and the cream cheese. Mix well to completely combine. You should now have a wet, slightly sticky dough.
6
Turn the dough out onto a clean surface. Add in the remaining flour a little bit at a time, kneading and working the dough to incorporate the flour. The dough should now be firm, workable, and not very sticky.
7
Gather the dough into a large ball, and cover with a piece of parchment paper to keep it from drying out as you work.
8
Roll out the dough between two pieces of parchment paper. Dividing the dough will make it easier to work with. If the dough sticks to the paper, you may have rolled it too thin, or you might need to add in a bit more flour.
9
Use a biscuit cutter or round cookie cutter to cut circles out of the dough. Fold up the edges of each circle in thirds, to form a hollow triangular base, pinching the corners together tightly.
10
Place each triangle onto the prepared baking sheet, spaced about 1 inch apart.
11
Reroll the scraps as necessary, until you’ve used up all of the dough.
When the cookie sheet is full, place it into the center of the preheated oven, and bake for 10-13 minutes or until the cookies are golden brown.
12
Place the cookie tray on a cooling rack, and cool for 5 minutes. Remove the cookies from the tray, place them directly on the cooling rack, and cool completely.
13
Chop the chocolate into small pieces, about the size of mini chips.
Combine all the ingredients in a bowl. Mix well with a spoon to combine.
14
Cut the tip off of a piping bag or off of a large food storage/freezer bag.
Use a chip clip to keep the end closed for now.
15
Fold back the sides of the bag to make it easier to fill, and spoon in as much of the cannoli cream as will fit in the bag. Make sure to leave plenty of room at the top of the bag.
16
Remove the clip from the bottom of the bag.
17
Twist the top of the bag closed. Using one hand to hold the top closed, and one hand to guide, squeeze some cannoli cream into each Hamantaschen. It works best when you place the tip of your piping bag right into the opening of the cookie, squeezing as you lift it out.
18
Store the cookies in a closed container in the refrigerator.
