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Recipe Summary

Yield: Makes 3 dozen wedges

Ingredients

Ingredient Checklist

1 cup (2 sticks) unsalted butter

1 1/2 cups sifted all-purpose flour

1 cup granulated sugar

1/2 teaspoon salt

6 egg yolks

1/2 cup blanched almonds, finely ground

Zest of 1 orange or lemon

Apricot Topping

1 cup apricot jam

2 tablespoons orange-flavored liqueur

Gallery

Recipe Summary

Yield: Makes 3 dozen wedges

Recipe Summary

Yield: Makes 3 dozen wedges

Recipe Summary

Yield: Makes 3 dozen wedges

Yield: Makes 3 dozen wedges

Makes 3 dozen wedges

Ingredients

Ingredients

  • 1 cup (2 sticks) unsalted butter

  • 1 1/2 cups sifted all-purpose flour

  • 1 cup granulated sugar

  • 1/2 teaspoon salt

  • 6 egg yolks

  • 1/2 cup blanched almonds, finely ground

  • Zest of 1 orange or lemon

  • 1 cup apricot jam

  • 2 tablespoons orange-flavored liqueur

Directions

Heat oven to 325 degrees.

Cream butter until fluffy. Sift together flour, sugar, and salt and add to butter, alternating with the egg yolks. Beat until well mixed. Carefully stir in almonds and citrus zest.

Pat dough into two 10-inch buttered and parchment-lined cake pans.

Bake for 35 to 40 minutes, until golden brown.

For the Apricot Topping: Heat jam gently. Add liqueur. Strain warm glaze through a fine sieve and spread atop cooked mazurka.

Reviews

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Reviews

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Add Rating & Review

All Reviews for Mazurka with Apricot Topping

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

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All Reviews for Mazurka with Apricot Topping

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest