MAZUREK MIGDALOWY OR MAZURKA BARS
- 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
Carefully transfer to a wire rack and let cool to room temperature.