Polish Royal Mazurek

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 8 servings Royal Mazurek

Ingredients:
• 6 ounces (1 1/2 sticks) butter
• 4 tablespoons sugar
• 2 ounces (6 tablespoons) of ground blanched almonds
• 1/2 teaspoon of grated lemon zest
• 2 1/2 cups of all-purpose flour
• 2 large hard-cooked egg yolks, sieved
• 1 large raw egg yolk
• Pinch of salt
• Pinch of cinnamon
• 6 ounces of apricot preserves
• 6 ounces of raspberry or cherry preserves
• Confectioners' sugar

Procedure:
1. Cream together the butter and sugar with an electric mixer until light and fluffy.

2. By hand, stir in almonds, zest, flour, making sure to measure flour correctly, and hard-cooked egg yolks.

3. Add raw egg yolk, salt and cinnamon, and mix into a smooth dough. This entire process, from step 1, can be done in a food processor, if you prefer.

4. Place dough in plastic wrap and refrigerate for at least 30 minutes.

5. Heat oven to 375 degrees. Cut off 1/3 dough and return, wrapped, to the refrigerator. Roll out 2/3 dough and place on an 8-inch-by-11-inch tart pan with a removal bottom or a small sheet pan. Pierce or "dock" the dough with the tines of a fork. Using pastry brush, egg wash (1 beaten egg with 1 teaspoon water) dough.

6. Roll remaining 1/3 dough and cut into 1/4-inch strips. Arrange strips lattice-style over dough. Brush lattice strips with egg wash. Bake for 20-30 mimutes, or until light golden brown and crisp.

7. Allow to cool completely. Place pastry on a serving plate and spoon fruit preserves alternately into the open spaces of the lattice work. Sprinkle lightly with confectioners' sugar.

Thanks to Krystyna Jedlecka for this recipe.