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Mazurkas (Poland)
- Level: Intermediate
- Total: 1 hr 50 min
- Prep: 20 min
- Inactive: 45 min
- Cook: 45 min
- Yield: 24 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 206
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 2 g
- Cholesterol
- 28 mg
- Sodium
- 37 mg
- Level: Intermediate
- Total: 1 hr 50 min
- Prep: 20 min
- Inactive: 45 min
- Cook: 45 min
- Yield: 24 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 206
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 2 g
- Cholesterol
- 28 mg
- Sodium
- 37 mg
Ingredients
Cookie:
Fruit:
Directions
- 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.
Cook’s Note
When double-wrapped, the cookie base keeps at room temperature for 3 days or frozen for 1 month. The fruit compote can be made up to 1 week ahead and refrigerated. Store completed cookies in an airtight container, layers separated with parchment paper, for up to 5 days.
