We’re pleased to announce that this Tuesday, Molly Yeh, the talent behind the popular blog my name is yeh, will be kicking off the release of her new book at west elm DUMBO. The book, entitled Molly on The Range, is one part autobiography and one part cookbook, chronicling Yeh’s journey from a youth in Chicago’s suburbs, to the Juilliard. School in Manhattan, and utlimately to a farm in rural North Dakota—all through an irresistible combination of intimate personal essays and recipes. Enjoy a sample recipe from Molly On The Range below!
On October 4, from 6:30-8:30pm, Join Molly in conversation with Deb Perelman of Smitten Kitchen, get your book signed, and enjoy drinks from Brooklyn Brewery and Archer Roose wine. Tickets $45. RSVP + book your tickets here!
This event is proudly presented by Food Book Fair
Marzipan and Sea Salt Mandel Bread
Makes 28 cookies
The reason I never loved mandel bread growing up is the reason I love it now: its dry, dense, crispy identity. It’s the perfect edible gift to send to far-away friends due to its sturdiness and longer-than-most-cookies shelf life. Only my mandel bread crispness is disrupted throughout by the nice softness of marzipan rather than the traditional whole almond, so it’s an enjoyable cookie on its own or dipped in whatever hot liquids you got in that mug.
7 to 8 ounces marzipan
1 tablespoon powdered sugar
3¼ cups flour
1 teaspoon baking powder
¾ teaspoon kosher salt
1 cup sugar
1 cup flavorless oil
3 large eggs
2 teaspoons vanilla extract
½ teaspoon almond extract
½ cup cacao nibs or dark chocolate chips
Flaky sea salt, for sprinkling
Pearl sugar or sprinkles, for sprinkling
Preheat the oven to 350ºF.
Cut the marzipan into ½-inch pieces and toss with the powdered sugar. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, whisk together the sugar and oil until combined. Whisk in the eggs one at a time, and then whisk in the vanilla and almond extract. Use a wooden spoon to gradually mix in the flour mixture, marzipan, and cacao nibs or chocolate chips. (This dough can be made the night before and stored in the refrigerator until ready to use.)
Line a baking sheet with parchment paper. Divide the dough into 2 equal portions and place on the lined baking sheet. Mold the dough into two 14 x 3-inch rectangles about 3 inches apart. Sprinkle the tops with a few pinches of sea salt and pearl sugar or sprinkles.
Bake until the centers are set and the bottoms are lightly browned, 25 to 30 minutes. Remove from the oven and reduce the oven temperature to 250ºF. Let the mandel bread cool slightly and then use a sharp serrated knife to cut crosswise into 1-inch-thick slices. Turn the slices on their sides and bake for 20 more minutes, or until desired crispness. Let cool slightly and enjoy with coffee, hot chocolate, or tea.