More Great Recipes: European

Mazurek Migdalowy or Mazurka bars


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

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