Mazurki Recipes

Steps:

• Preheat oven to 375 degrees F. Coat a 9 by 13-inch baking pan with butter or nonstick spray. Line the bottom of the pan with parchment paper.
• For the cookie: Whisk the flour, baking powder and salt in a bowl.
• Beat the butter and sugar in a large bowl, with an electric mixer, at medium-high speed until creamy, about 2 minutes. Scrape down the sides and add the egg and vanilla extract. Beat well, and then scrape down the sides.
• While mixing on low speed, add the dry ingredients in 3 batches. Scrape down the bowl between each addition, and mix until just blended.
• Transfer the dough to the prepared pan and spread evenly with a spatula. Bake until light golden brown with spots of darker golden brown and darker edges, about 30 minutes. Cool completely, about 45 minutes.
• Meanwhile, prepare the fruit: Whisk the cornstarch and sugar together in a small saucepan. Whisk in orange juice until mixture dissolves. Stir in the fruits and candied orange peel. Bring to a simmer over medium, stirring often; continue to cook, stirring until thickened into a compote, about 3 minutes more. You should be able to draw the spoon along the bottom of pan and see the pan with no liquid seeping back. Remove from heat and transfer to a bowl. Stir in the nuts and lemon zest.
• Spread fruit evenly over the top of the cooled crust.
• Heat oven to 350 degrees F. Bake mazurkas until golden brown around edges and fruit sets but is still slightly glossy and jewel-like, about 10 minutes. Cool in pan on rack.
• Cut, using an oiled knife, into 24 bars. Serve.

Steps:

• 1. Preheat the oven to 350 degrees Fahrenheit. Prepare the cooking pan (about 9" in diameter). First spread vegetable oil over the bottom and the sides with your fingers or a brush. Then, pour the farina into the oiled pan and tilt it over the sink until there is a thin coat of farina covering all surfaces that the dough will touch. This makes the cake easy to remove and gives it an extra bit of texture.
• 2. Chop the nuts into bits. When working with walnuts, I usually just break them with my hands. Slice the dried fruit. Choose the size that fits your taste. Set the cutting board aside.
• 3. Combine eggs, sugar and any flavorings you have in a large bowl. Use a mixer to beat to this mixture until the sugar dissolves (may take a couple of minutes for dark brown sugar), or almost dissolves.
• 4. Add 1/3 of the flour, mix it in with the mixer. Repeat twice until all flour is integrated. The dough will be slightly runny, but rather viscous. It should pour, but not splatter.
• 5. With a wooden spoon, thoroughly mix the nuts and dried fruit into the dough. The dough will be very chunky. That's normal.
• 6. Now for the fun part. Put the baking soda (not powder!) into a small dry cup. Hold a teaspoon ready in your hand as you squeeze lemon over the cup. Don't worry about the exact amount of the lemon juice. You need just enough for all of the soda to react with it. As the soda bubbles vigorously, mix it with the spoon so that all of it reacts with the juice. These are the bubbles that will cause the cake to rise. From now on your actions should be swift: the sooner you put the dough into the oven, the more time these bubbles have to raise your dough. So, carefully fold the bubbles into the dough. Transfer the dough into the prepared pan. With a spoon, spread the dough so that it evenly covers the bottom of the pan.
• 7. Place in the preheated oven and bake for about 30 minutes. To test for readiness, insert a dry wooden chopstick into the center of the cake. If it comes out clean - the cake is done. Let the cake cool before cutting.

Steps:

• Combine 1 1/2 cups plus 2 tablespoons butter, sugar, and egg in a bowl; beat with an electric mixer until creamy. Beat in mashed egg yolks. Add flour, ground almonds, and lemon zest. Knead into a dough. Cover and refrigerate for 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
• Roll out 2/3 of the dough on a lightly floured surface into a rectangle the size of the baking sheet. Lay onto the prepared baking sheet. Roll remaining dough into finger-thick rolls. Press dough rolls onto the cake in a diamond-shaped pattern. Brush rolls with beaten egg.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.
• Pour 1/4 cup water into a saucepan. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Place over low heat; stir constantly until granules are completely dissolved, about 3 minutes.
• Heat cherry and apricot preserves in 2 small pots over low heat until hot. Strain through a fine-mesh sieve. Mix half of the dissolved gelatin into each flavor. Alternate filling the diamond shapes of the cake with the 2 different flavors. Arrange sliced almonds and candied cherries into flower shapes on top.

Steps:

• Preheat oven to 375 degrees F. Coat a 9 by 13-inch baking pan with butter or nonstick spray.
• Line the bottom of the pan with parchment paper.
• Prepare all the chopped fruits and candied orange peel, and set aside.
• For the cookie:
• Whisk the flour, baking powder and salt in a bowl.
• Beat the butter and sugar in a large bowl, with an electric mixer, at medium-high speed until creamy, about 2 minutes.
• Scrape down the sides and add the egg and vanilla extract. Beat well, and then scrape down the sides.
• While mixing on low speed, add the dry ingredients in 3 batches. Scrape down the bowl between each addition, and mix until just blended.
• Transfer the dough to the prepared pan and spread evenly with a spatula. Bake until light golden brown with spots of darker golden brown and darker edges, about 30 minutes.
• Cool completely, about 45 minutes.
• Meanwhile, prepare the fruit:
• Whisk the cornstarch and sugar together in a small saucepan.
• Whisk in orange juice until mixture dissolves.
• Stir in the fruits and candied orange peel.
• Bring to a simmer over medium, stirring often; continue to cook, stirring until thickened into a compote, about 3 minutes more. You should be able to draw the spoon along the bottom of pan and see the pan with no liquid seeping back.
• Remove from heat and transfer to a bowl. Stir in the nuts and lemon zest.
• Spread fruit evenly over the top of the cooled crust.
• Heat oven to 350 degrees F. Bake mazurkas until golden brown around edges and fruit sets but is still slightly glossy and jewel-like, about 10 minutes. Cool in pan on rack.
• Cut, using an oiled knife, into 24 bars.

Steps:

• Mazurkas:.
• Preheat oven to 375°F.
• Beat eggs with sugar for 10 minutes, until light and fluffy. Mix water with lemon juice, and add to the eggs in a thin stream while beating. Beat 5 more minutes. Add flour, almonds, and butter alternately. Mix lightly to incorporate.
• Divide batter between two 9 X 13 baking pans lined with buttered parchment paper.
• Bake for 25 minutes, or until golden.
• Cool slightly, then turn them out onto a rack to completely cool.
• Meanwhile make icing (directions below).
• Spread one cake with jam, cover it with the other cake and spread the icing over the top.
• Icing:.
• Stir warm water, lemon juice and confectioner's sugar together until the sugar completely dissolves and the icing is smooth. It should be thick enough to coat the back of a spoon. Add more water if necessary. If you get it too thin, add more sugar.