Chocolate mazur - mazurek czekoladowy na kruchyn spodzie
1 Mazur
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Unsalted butter |
| 2 | cups | Almonds; peeled, blanched and ground |
| 1 | cup | Sugar |
| 4 | mediums | Eggs; lightly beaten |
| 2 | cups | Flour |
| 4 | eaches | Whole eggs; lighlty beaten |
| 1 | cup | Sugar |
| ½ | pounds | Bittersweet chocolate; grated |
| 1 | tablespoon | Flour |
| 1 | cup | Almonds; peeled, blanched, and coarsely chopped |
Directions
PASTRY
SPREAD
Dough:
Cream butter; combine with almonds, sugar, eggs, and flour, and work until thoroughly blended. Roll out ¼-inch to ⅜-inch. Bake in greased tin in 350 F degree oven until nicely brown.
Spread
Combine eggs and sugar and cream until thoroughly blended. Add chocolate and continue creaming for a few more minutes. Add flour, mix thoroughly, and then add almonds. Mix again. Spread over the baked shell and bake in very slow oven (about 200 F degrees) for 10 minutes.
Note: where wafer paper is unavailable, line greased pan with thin white paper.
_Polish Cookery_ Marja Ochorowicz-Monatowa, Crown re-release 1986 ISBN 0-517-50526-6. Adapted from _Uniwersalna Ksiazka Kucharska_ pre-1911 release. Typos by Jeff Pruett.