I think the primary reason your hamantaschen collapsed is that your filling is basically jam and doesn't have enough structure. For apricot filling, I use dried apricots that have been soaked overnight, pour off the water, process the apricots with grated almonds (not as fine as almond flour) lemon zest, sugar and almond flavoring. Then the teaspoon of filling holds its shape and the cookie dough is less likely to collapse. The flavor of the filling is also more complex in my opinion.

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