Mazurkas With Fruit And Nut Topping
|Raisins/Currants||3⁄4 Cup (12 tbs)|
|Chopped dried apricots||1⁄2 Cup (8 tbs), chopped|
|Diced dried figs/Diced dates||3⁄4 Cup (12 tbs)|
|Chopped candied lemon peel/Chopped orange peel||2⁄3 Cup (10.67 tbs)|
|Chopped blanched almonds||3⁄4 Cup (12 tbs)|
|Confectioner's sugar||1⁄2 Cup (8 tbs)|
|Butter||1⁄3 Cup (5.33 tbs), melted|
|Lemon juice||1 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Almonds||2 Ounce, ground about3/4 cup|
|Bread crumbs||2 Tablespoon|
Prepare and bake mazurkas as directed.
Do not cut into squares.
For fruit filling, combine apricots and raisins in a saucepan.
Bring to boiling.
Cover; remove from heat and let stand 10 minutes.
Drain raisins and apricots.
Combine with other fruits and nuts.
Spread evenly over mazurkas.
For topping, combine egg and egg white with confectioners' sugar.
Beat at high speed until very thick and fluffy, about 7 minutes.
Gradually beat in melted butter, lemon juice, and vanilla extract.
Fold in ground almonds and bread crumbs.
Spread egg mixture over fruit layer.
Bake at 350Â°F about 15 minutes, or until topping is golden but still moist.
Cool in pan on rack 5 minutes, then cut into squares.