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.

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