MAZUREK MIGDALOWY OR ORZECHOWY (ALMOND OR WALNUT MAZURKA)

Mazurek Migdalowy or Orzechowy (Almond or Walnut Mazurka) image

Provided by littleturtle

Time 1h40m

Yield 72 bars

Number Of Ingredients 14

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

Steps:

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 (or if you used walnuts in the dough, you may prefer to use the meringue topping: if you do, beat the egg whites until stiff, then gradually add the powdered sugar and vanilla, beating continuously; spread over the dough instead of the egg and nuts).
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.