We were delighted to have the food writer and photographer Molly Yeh, author of Molly on the Range, on our podcast Unorthodox a couple of weeks ago. She talked to us about studying percussion at Juilliard, leaving Brooklyn for a sugar-beet farm on the North Dakota-Minnesota border, and how far she has to go for a good bagel with lox these days (all the way to Alaska, it turns out). She also brought us a batch of her ah-may-zing marzipan sprinkle hamantaschen. Each one is a tiny, joyful, edible Purim miracle. Many of you wrote in asking for the recipe, and Molly kindly agreed to share it with us. Enjoy!
Marzipan Sprinkle Hamantaschen
Recipe courtesy of Molly Yeh
Makes about 30
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