Marzipan Sprinkle Hamantaschen

subheading: for the dough:

1 batch of hamantaschen dough from the breads bakery book or modern jewish cooking (or feel free to use the dough of your choice)

subheading: for the filling:

2 c almond flour

1 c sugar

¼ tsp kosher salt

2 large eggs, separated

1 tsp almond extract

a tiny splash of rosewater, optional

All-purpose flour, for dusting

lots of sprinkles (I use a mix of sanding sugar and cylinder sprinkles)

6 tb raspberry or cherry jam

Directions at mynameisyeh.com

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