Mazurki
Ingredients
- Cookie ⓘ
- 2 cups all-purpose flour ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1/4 teaspoon fine salt ⓘ
- 1 cup unsalted butter, soft, but still cool ⓘ
- 1 cup sugar ⓘ
- 1 large egg ⓘ
- 1 1/2 teaspoons pure vanilla extract
- Fruit
- 4 teaspoons cornstarch ⓘ
- 4 teaspoons sugar ⓘ
- 1 cup orange juice ⓘ
- 1/2 cup dried apricot, diced ⓘ
- 1/2 cup dried dates, quartered ⓘ
- 1/2 cup dried cherries, each halved
- 1/2 cup golden raisin ⓘ
- 3 tablespoons candied orange peel, diced ⓘ
Instructions
- 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.
- Prepare all the chopped fruits and candied orange peel, and set aside.
- 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.
Nutrition & Diet Analysis (per serving)
885
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).