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 ½ 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, 1 tsp at a time, or more gluten-free flour, 1 tb at a time, if it looks too wet.

Shape dough into a flat disc, wrap in plastic wrap and refrigerate for at least 3 hours.

To make filling: 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.

Preparing hamantaschen: When ready to bake the gluten-free hamantaschen, preheat the oven to 350F. 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 4-mm thickness. Using a cookie cutter or a 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 dough is done.

Spoon a 1-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 350F. Let gluten-free hamantaschen cool on baking sheet for 5 minutes, then transfer to a wire rack to cool.

Gluten-free hamantaschen will keep in a sealed container for 4 days.