Almond Mazurek
according to polish custom, christmas eve vigil opens the holiday season. 
the family gathers to share an evening meal of seven to 21 courses. 
 
a typical menu consists of herring and pickled mushrooms, clodnik 
(cucumber 
beet soup), pike with horseradish sauce, baked sauerkraut with yellow 
peas, 
rutabagas with carrots, and fried fish with lemon rings. for dessert, 
celebrants might enjoy an almond mazurek, like this one from a recipe by 
rita montgomery, an american-born dallasite of polish descent. 
 
makes 2 1/2 dozen 2-inch squares 
 
1 cup  (2 sticks) unsalted butter
3/4 cup  beaten eggs (about 3 large eggs)
2 cup  blanched, chopped almonds
1-3/4 cup  flour, sifted before measuring
1 cup  sugar
1 tsp  almond extract
1 cup  apricot jam
 
heat oven to 350 degrees. cream butter and eggs. mix almonds, flour, and 
sugar in another bowl. add slowly to egg and butter mixture, beating after 
each addition. pat or roll dough into a greased jelly roll pan. bake 20 
minutes until golden. spread jam over top and cool. a jelly roll pan 
produces a thin crust. if a cakelike texture is preferred, bake crust in a 
9-by-4-inch pan. 
 
the glaze below may be used instead of apricot jam. or you can make half 
the glaze recipe and drizzle it over the jam. top with shaved, toasted 
almonds, if desired. 
 
  almond glaze:
2 cup  powdered sugar
1/2 tsp  almond extract
1/2 tsp  vanilla extract
  enough milk to dissolve sugar, starting with 2 tbs
1/2 cup  shaved almonds for garnish, toasted dry in a 300-degree oven
 
texas highways 
 
 
niki 
 
-- 
(ID: 13188) Mirror: rec.food.recipes: Tue, Apr 22, 2003


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