No. 3113 — Tea Mazurek Made with Whipped Whites

Make a fairly stiff sponge with 1 tablespoon yeast mixture, 20 beaten egg whites and flour. Once risen, knead on a table in a cool place, gradually adding ⅔ pound washed butter, ¼ glass finely chopped bitter almonds, about ½ glass sugar or more and enough flour to keep the dough from becoming too stiff.

Knead thoroughly, roll to the thickness of a finger, brush with yolk and sprinkle with cinnamon, sugar, currants and shredded almonds. Prick with a fork and bake in an oven that is not too hot.

The author recommends these mazureks when egg whites remain from other recipes.