How to Make Molly Yeh's Marzipan Sprinkle Hamantaschen


i know. I KNOW. it’s January 10. and you’re probably like, “why are we talking about hamantaschen right now?”

well, i’ll tell you why. it’s because I spied these guys over on Molly Yeh’s corner of the internet and was immediately smitten. and so, although it’s barely mid-January…we’re. doing. this.

happy purim.

really, though, are these not the most adorable things you’ve ever laid eyes on? there’s just something about all those pinks and greens and yellows…and the cute little package-like nature of hamantaschen...*sigh.* filled to the brim with sprinkles — or, well, actually filled to the brim with marzipan, followed by a thin layer of sprinkles, but…technicalities! — these three-cornered-ish beauties just kind of make my heart sing.

and I’m sharing Molly’s recipe here so your heart can sing, too.


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by the way, if you don’t know molly, she’s fantastic. Her recipes are inspired by her half-jewish, half-chinese heritage and they’re all fantastic. i’ve been reading and loving her blog for years and years. she also has a food network show these days called girl meets farm!


while i have your attention: if you do happen to find yourself here on THIS blog, i’d love to know where the heck you came from, who you are, and how you landed here. and most importantly, i’d be so very interested to know what exactly you’d like to see more of (or, well, less of, but maaaaybe don’t break my heart, ya know?).

so, leave a comment down below at the bottom of the post and let me know all those things and more. or just say hi! it’ll make my day. it may even make my week. (clearly I don’t get out much.)

in the meantime, scroll to revel in the glory of these sprinkle-filled hamantaschen…and find the recipe at the end of the post.

happy baking, happy eating, and happy celebrating! xx

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Marzipan Sprinkle Hamantaschen

(Recipe via My Name is Yeh)

What You’ll Need

For the dough:

For the filling:

  • 2 cups almond flour

  • 1 cup sugar

  • 1/4 tsp kosher salt

  • 2 large eggs, separated

  • 1 tsp almond extract

  • a tiny splash of rosewater, optional

  • all-purpose flour, for dusting

  • rainbow sprinkles

  • 6 tablespoons raspberry or cherry jam

What You’ll Do

  1. Make your dough, and refrigerate it for the amount of time listed in the directions. Preheat the oven to 350º. line two baking sheets with parchment and set them aside.

  2. To make the marzipan filling, in a large bowl, combine the almond flour, sugar, and salt. In a separate small bowl, combine the egg whites, almond extract, and rosewater, if using. Add this to the dry ingredients and stir with a wooden spoon or rubber spatula until combined. It always seems like there won’t be enough liquid at first, but keep on stirring until it comes together into a dough. (If you’re preparing this in advance, at this point you can wrap it tightly in plastic wrap and refrigerate it for up to two days.)

  3. On a work surface, roll out the marzipan until it is 1/4” thick, dusting with additional almond flour or all-purpose flour if it gets sticky. cut out 1 1/2” circles with a round cookie cutter, or if you don’t have a 1 1/2” cookie cutter you can simply roll little balls by hand and flatten them into circles. In a small bowl, make an egg wash by whisking together the egg yolks and and a splash of water. brush the marzipan circles with egg wash and dip them in sprinkles so that the tops get evenly coated. set aside them aside.

  4. Dust your surface with more flour, if needed, and roll out your hamantaschen dough until it is 1/8” thick. Cut out 3” circles, re-rolling scraps as needed. Brush the tops with egg wash, place a 1/2 tsp jam in the center and then top with a marzipan sprinkle circle. Fold the edges up to form a triangle shape and pinch the corners firmly to seal. (Note from Rebekah: Seriously, don’t be shy about this step — you really need to squeeze the corners together in order to make the edges come together “as one.” These cookies have a tendency to unfold and flatten in the oven, so if you haven’t firmly pinched the dough, you’ll notice way more of that happening as they bake. If you think you’re pinching too hard or pressing the corners together too firmly, you’re doing it right.)

  5. Place on the baking sheets, 1” apart and bake until the bottoms are lightly browned, Begin checking for doneness at 13 minutes. Let cool slightly and enjoy!