No. 3197 — Excellent Almond Mazureks
English historical translation of Molokhovets recipe No. 3197 from the 1901 Russian cookbook, retaining original methods and measures.
Take ½ pound butter, ½ pound flour, ½ pound sugar, ¼ pound sweet almonds, a little more than 1/16 pound bitter almonds, ¼ pound currants, 7½ yolks and ¼ teaspoon salt.
Beat the yolks with sugar until pale. Separately cream the butter until pale, then add to the yolk mixture, gradually dusting in the flour. Add scalded, cleaned and dried currants, finely chopped sweet almonds, shredded candied orange and 4 drops lemon oil. Mix well.
Lightly grease a clean iron baking sheet. Spread the batter over the whole sheet to the thickness of a finger, brush with yolk beaten with 1 teaspoon water and sprinkle with finely chopped sweet almonds. Bake in a fairly hot oven.
As soon as the cake is lightly golden and firm enough that it no longer sticks to a knife, draw the sheet out and quickly cut diagonally into small elongated diamonds. Return immediately to the oven to finish baking and dry slightly; baking takes at least half an hour.
Lift the pieces separately with a knife, arrange side by side on a dish and let cool. Then pile on a small round dish or store in a jar. The mazurek may also be served whole.