More Great Recipes: European

Mazurek Migdalowy or Mazurka bars

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Member since 2007

Serves | Prep Time | Cook Time


2 cups flour
1 cup powdered sugar
4 egg yolks, hard-boiled
1 cup ground almonds
1 teaspoon vanilla extract
3 tablespoons heavy cream
1/2 lb unsalted butter, softened
1 tablespoon unsalted butter, softened
2 tablespoons flour
Almond topping
1 egg, lightly beaten
4 ounces blanched almonds, sliced

Sift 2 cups flour and sugar together into a deep mixing bowl.

Use a spoon to push the egg yolks through a fine sieve into

the flour mixture; mix well.

Add the almonds, vanilla, and cream to flour mixture; and

beat in 1/2 lb of butter, a few tablespoons at a time.

Knead with your hands until dough is smooth and can be formed

into a compact ball.

Wrap in waxed paper and refrigerate for at least 1 hour.

Preheat oven to 375°F.

Grease a large cookie sheet with the remaining tablespoon of

butter; sprinkle with remaining 2 tablespoons of flour, tipping

from side to side to cover completely and evenly.

Turn the sheet upside down and tap on the bottom to shake off

any excess flour.

On a lightly floured surface, roll dough out to 1/4" thin and

place on buttered cookie sheet, using fingers to spread dough

so it completely covers the bottom of the pan.

Brush entire surface with egg, then sprinkle evenly with sliced

almonds, gently pressing

them into the dough.

Bake until pastry is golden brown (20-25 minutes).

Remove from oven, and with a lightly buttered knife, cut into

2"x1" bars.

Carefully transfer to a wire rack and let cool to room temperature.

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