For the filling: In a good food processor blend the butter cookie and the pistachios.

In a bowl combine the pistachio mix with the almond flour, sugar and milk. Mix and set aside (it can keep in the fridge for up to 2-3 days).

For the cookie: In a food processor combine all the dry ingredients and give them a quick mix.

Add the cold butter cubes and blend until granular. Add the egg yolk, orange zest and orange juice.

Blend until start to combine. Don’t over mix please! Wrap and set in the fridge (up to 3-4 days).

Open to a 1/2 cm thickness, score with a cup, place a small ball of filling in the center, fold to hamantaschen, place in the fridge for 30 min while you preheat the oven to 360F or 180C.

Bake for 15-20 min, just until the corners start to get brown.

Cool down completely and sprinkle some powdered sugar.