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Almond Mazurek Recipe

1 c. (2 sticks) unsalted butter
3/4 c. beaten Large eggs (about 3 large Large eggs)
2 c. blanched, minced almonds
1 3/4 c. flour, sifted before measuring
1 c. sugar
1 tsp almond extract
1 c. apricot jam
2 c. powdered sugar
1/2 tsp almond extract
1/2 tsp vanilla extract sufficient lowfat milk to dissolve sugar, starting with 2 tbs
1/2 c. shaved almonds for garnish, toasted dry in a 300-degree oven


Heat oven to 350 degrees. Cream butter and Large eggs. Mix almonds, flour, and sugar in another bowl. Add in slowly to egg and butter mix, beating after each addition. Pat or possibly roll dough into a greased jelly roll pan. Bake 20 min till golden brown. Spread jam over top and cold. A jelly roll pan produces a thin crust. If a cakelike texture is preferred, bake crust in a 9-by-4-inch pan. The glaze below may be used instead of apricot jam. Or possibly you can make half the glaze recipe and drizzle it over the jam. Top with shaved, toasted almonds, if you like. According to Polish custom, Christmas Eve vigil opens the holiday season. The family gathers to share an evening meal of seven to 21 courses. A typical menu consists of herring and pickled mushrooms, clodnik (cucumberbeet soup), pike with horseradish sauce, baked sauerkraut with yellow peas,rutabagas with carrots, and fried fish with lemon rings. For dessert, celebrants might enjoy an Almond Mazurek, like this one from a recipe by Rita Montgomery, an American-born Dallasite of Polish descent.

Source: cookeatshare.com