Perfect Polish Mazurek Easter Shortbread Recipe with Nuts and Dried Fruit

“I never thought a simple shortbread could tell such a story,” I said to my friend, holding up a slice of Mazurek that still glistened with dried fruit and nuts. It was a chilly Wednesday afternoon, and the kitchen was strewn with flour, a cracked mixing bowl, and an ambitious attempt to recreate a Polish Easter tradition I’d stumbled upon in the most unexpected way—a dusty cookbook from a local antique shop, wedged between tales of long-forgotten recipes. Honestly, the first try was a bit of a mess; I forgot to add the nuts on one side and almost burned the edges while distracted by a phone call. But that slightly imperfect batch? It became my go-to for every spring holiday since.

You know that feeling when a bite of something transports you somewhere else—maybe a grandmother’s kitchen or a bustling market? That’s the charm of this Perfect Polish Mazurek Easter Shortbread with Dried Fruit & Nuts. It’s not just a dessert; it’s a memory packed into a crunchy, fruity, nutty square. Maybe you’ve been there, hunting for that elusive Easter treat that’s both festive and comforting without being over-the-top. This Mazurek fits the bill.

What keeps me coming back is how this recipe balances tradition with simplicity. The shortbread crust is buttery and tender, while the topping of dried fruit and nuts adds a satisfying chew and crunch. It’s festive but approachable, fancy but not fussy. If you’re someone who loves to bring a little cultural flair to your holiday table without spending hours in the kitchen, this recipe might just become your secret weapon.

Why You’ll Love This Recipe

Having tested this Mazurek recipe multiple times through different Easter seasons, I can confidently say it holds its own in any dessert lineup. Let me share why this Polish shortbread stands apart:

• Quick & Easy: The dough comes together in under 15 minutes, and baking is straightforward—perfect for busy holiday prep or last-minute dessert plans.
• Simple Ingredients: No need for exotic items; you probably have most of these staples on hand already.
• Perfect for Easter Celebrations: This treats the eyes and the palate, making it a charming addition to any festive spread.
• Crowd-Pleaser: Kids and adults alike love the combination of buttery shortbread with sweet dried fruits and crunchy nuts.
• Unbelievably Delicious: The texture combo—from crumbly crust to chewy topping—is something you don’t often find in holiday sweets.

This Mazurek isn’t just another fruit and nut tart. The secret lies in how the shortbread is baked just until golden, so it stays tender but firm enough to hold the toppings without sogginess. Also, the careful balance of dried fruits—raisins, apricots, and cranberries—with toasted walnuts and almonds gives every bite a complex flavor profile that feels traditional yet fresh.

Honestly, this is comfort food with a festive twist that’s lighter and less sweet than many other holiday desserts. It’s the kind of recipe that makes you close your eyes and savor the moment, whether you’re enjoying it with a cup of tea or sharing with family and friends. I’ve made it for potlucks, quiet afternoons, and even as a last-minute gift, and it never disappoints.

What Ingredients You Will Need

This Perfect Polish Mazurek Easter Shortbread recipe uses straightforward, wholesome ingredients to create a delightful balance of buttery richness and vibrant topping without fuss.

• For the Shortbread Base:
  • All-purpose flour – 2 ½ cups (315 g), sifted for a tender crumb
  • Unsalted butter – 1 cup (225 g), softened (I prefer Kerrygold for its creamy flavor)
  • Granulated sugar – ½ cup (100 g), for subtle sweetness
  • Egg yolks – 2 large, room temperature (adds richness and binds the dough)
  • Vanilla extract – 1 teaspoon, for warmth and aroma
  • Salt – ¼ teaspoon, to balance the sweetness
• For the Topping:
  • Mixed dried fruit – 1 cup (150 g) total, chopped (I use a mix of raisins, dried apricots, and dried cranberries; fresh seasonal fruit can swap in during summer)
  • Walnuts – ½ cup (60 g), toasted and roughly chopped (toasting brings out the nutty flavor)
  • Almonds – ½ cup (60 g), sliced and toasted (adds crunch and a subtle sweetness)
  • Apricot jam – ¼ cup (80 g), warmed (optional glaze for shine and extra sweetness)

Substitution tips: For a gluten-free version, use a 1:1 gluten-free flour blend in place of all-purpose flour. If you want a dairy-free option, swap the butter with a high-quality vegan butter alternative, but be mindful the texture might slightly differ.

When picking dried fruits, try to find unsweetened varieties to keep the tart balanced. Also, fresh nuts are key here—avoid pre-chopped nuts sitting in the pantry for months, as they can taste stale. I usually toast my nuts in a dry pan for 3-5 minutes until fragrant, stirring often to prevent burning.

Equipment Needed

• Mixing bowls – one large for dough, one small for wet ingredients
• Electric mixer or stand mixer – speeds up the creaming of butter and sugar, but hand mixing works too
• Measuring cups and spoons – for precise ingredient amounts (imperative for baking success)
• Rolling pin – to gently flatten the dough evenly (a silicone or wooden pin works well)
• 9×13 inch (23×33 cm) rectangular baking pan – lined with parchment paper for easy removal
• Sharp knife or bench scraper – for chopping dried fruits and nuts
• Pastry brush – for applying warm apricot jam glaze (optional but recommended)
• Cooling rack – to let the shortbread cool completely without sogginess

For budget-friendly kitchens, you can skip the stand mixer and mix by hand; the dough is forgiving. If you don’t have a rolling pin, clean wine bottles or smooth jars make decent substitutes. Maintaining your mixing tools clean and dry is key, especially when dealing with butter — any residue can affect the dough consistency.

Preparation Method

1. Prepare your workspace and preheat the oven: Line your 9×13 inch (23×33 cm) baking pan with parchment paper, leaving some overhang to lift the shortbread out later. Set the oven to 350°F (175°C). This step takes about 10 minutes.
2. Cream the butter and sugar: In a large mixing bowl, beat 1 cup (225 g) softened unsalted butter with ½ cup (100 g) granulated sugar using an electric mixer on medium speed for 3-4 minutes until light and fluffy. The mixture should look pale and airy—this traps air for a tender crust.
3. Add egg yolks and vanilla: Beat in 2 large egg yolks one at a time, followed by 1 teaspoon vanilla extract. Mix just until combined to avoid overworking the dough. The batter will be smooth and slightly glossy.
4. Incorporate dry ingredients: Whisk together 2 ½ cups (315 g) sifted all-purpose flour and ¼ teaspoon salt in a separate bowl. Gradually add the dry mix into the wet ingredients, folding gently with a spatula until a soft dough forms. It might look crumbly but will hold when pressed.
5. Press dough into the pan: Transfer the dough to the lined pan. Using your fingers or the back of a spoon, press evenly to cover the bottom and slightly up the sides, about ¼ inch (6 mm) thick. Don’t worry if it’s uneven; a rustic look is charming!
6. Bake the shortbread base: Place the pan in the oven and bake for 20-25 minutes until the edges are golden and the surface looks set. Avoid overbaking; you want a pale golden color for tender texture. Remove and cool on a rack for 10 minutes.
7. Prepare the topping: While the shortbread bakes, chop 1 cup (150 g) mixed dried fruits and toast ½ cup (60 g) walnuts and ½ cup (60 g) almonds in a dry skillet over medium heat for 3-5 minutes until fragrant. Let nuts cool.
8. Arrange the topping: Evenly scatter the dried fruit and nuts over the warm shortbread base, gently pressing them in so they stick but don’t sink.
9. Optional glaze: Warm ¼ cup (80 g) apricot jam in a small saucepan until melted and brush lightly over the topping. This step adds shine and a touch of extra sweetness.
10. Cool completely: Let the Mazurek cool fully at room temperature, about 30 minutes to 1 hour. This helps the crust firm up and topping set.
11. Slice and serve: Use the parchment overhang to lift the shortbread out of the pan. Cut into squares or rectangles with a sharp knife. Store leftovers in an airtight container at room temperature for up to 4 days.

Cooking Tips & Techniques

Here are some tips I’ve learned while perfecting this Mazurek recipe over the years:

• Don’t overmix the dough: Overworking flour develops gluten, making the shortbread tough. Mix until just combined for a tender crumb.
• Room temperature ingredients help: Soft butter and eggs blend more smoothly, creating a better texture and easier dough handling.
• Toast nuts carefully: Nut oils burn quickly. Stir constantly and remove from heat as soon as you smell the aroma.
• Use parchment paper: It makes removing the shortbread hassle-free and keeps the bottom from sticking or browning too much.
• Apply glaze while warm: The warm shortbread helps the apricot jam soak slightly, creating a glossy, slightly sticky finish that holds the toppings in place.
• Timing matters: Bake the base fully before adding toppings to prevent sogginess. The dried fruit and nuts don’t need baking and retain their best texture this way.
• Multitasking tip: While the base bakes, prep toppings and clean up for smooth workflow and less mess.

Honestly, my first few attempts were a bit crumbly or too dry, but paying attention to dough softness and baking time makes all the difference. Letting the shortbread cool properly before slicing prevents breakage and messy edges.

Variations & Adaptations

This Mazurek recipe is pretty forgiving and lends itself to fun tweaks based on your pantry or preferences:

• Dietary variation: Replace all-purpose flour with almond flour for a low-carb, gluten-free twist. The crust will be more crumbly but deliciously nutty.
• Seasonal fruits: Swap dried fruits for fresh berries or stone fruits in summer—just sprinkle them on after baking and add a light dusting of powdered sugar.
• Flavor twist: Add a teaspoon of orange zest to the dough for a bright citrus note. I once added a pinch of cinnamon for a warm, cozy flavor that was a hit with family.
• Nut options: Use pistachios or pecans instead of walnuts and almonds for a different crunch and color.
• Alternative glaze: Instead of apricot jam, use a thin layer of honey or a simple powdered sugar glaze drizzled on top.

Once, I tried mixing in chopped crystallized ginger with the dried fruit for a zingy surprise that made the whole dessert feel extra special. Feel free to experiment—this recipe is your canvas!

Serving & Storage Suggestions

Serve your Mazurek slightly chilled or at room temperature with a hot beverage like black tea or coffee for a delightful pairing. The sweet and nutty flavors balance beautifully with a slightly bitter drink.

For a festive presentation, arrange the slices on a decorative platter and garnish with a sprinkle of powdered sugar or extra nuts around the edges. It’s a simple touch that makes an impression.

Store any leftovers in an airtight container at room temperature for up to 4 days. If you want to keep it longer, wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

Reheating isn’t necessary, but if you prefer it warm, pop slices in a preheated oven at 300°F (150°C) for 5-7 minutes. This helps revive the buttery aroma and soften the topping slightly.

Keep in mind that the flavors of the dried fruits and nuts deepen over time, so the Mazurek tastes even better the next day—if you can resist!

Nutritional Information & Benefits

This Polish Mazurek Easter Shortbread offers a moderate indulgence with wholesome ingredients:

• Approximate per serving (1 slice): 250 calories, 12g fat, 30g carbohydrates, 3g protein
• Dried fruits provide fiber, antioxidants, and natural sweetness without refined sugars
• Walnuts and almonds contribute healthy fats, vitamin E, and minerals supporting heart health
• Butter offers richness and fat-soluble vitamins, but can be moderated for lighter versions
• This recipe is naturally gluten-containing but can be adapted for gluten-free diets
• No artificial additives or preservatives — just honest ingredients that you can pronounce

From a wellness viewpoint, this Mazurek balances treat-worthy flavors with nutrient-dense nuts and fruits, making it a satisfying dessert that feels a little more guilt-free than typical sweets.

Conclusion

So, if you’re looking for a dessert that carries tradition, flavor, and just the right amount of charm, this Perfect Polish Mazurek Easter Shortbread with Dried Fruit & Nuts should be on your holiday menu. It’s easy enough to bring out your inner baker without stress, yet special enough to impress family and friends.

Feel free to tweak the toppings or try out the variations to make it your own. I love this recipe because each time I make it, it connects me to a story, a place, and the joy of sharing something homemade.

Give it a try, and let me know how your Mazurek turns out—comments, questions, or your own twists are always welcome. Here’s to sweet moments and tasty traditions made in your kitchen!

Frequently Asked Questions

What is Mazurek?

Mazurek is a traditional Polish Easter shortbread cake, typically topped with dried fruits, nuts, and sometimes a sweet glaze. It’s known for its buttery base and festive decorations.

Can I make Mazurek ahead of time?

Yes! Mazurek actually tastes better after sitting for a day or two, allowing flavors to meld. Just store it in an airtight container at room temperature.

How do I prevent the shortbread from becoming soggy?

Bake the shortbread base fully before adding toppings, and apply any glaze only after baking. This keeps the crust crisp and prevents sogginess.

Can I use fresh fruit instead of dried fruit?

You can, but fresh fruits add moisture and may make the shortbread softer. Add fresh fruit after baking and consider serving immediately.

Is this recipe suitable for gluten-free diets?

The traditional recipe uses all-purpose flour, but you can substitute a gluten-free flour blend to make it gluten-free. Texture may vary slightly.

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