Print

Perfect Polish Mazurek Easter Shortbread Recipe with Nuts and Dried Fruit

Polish Mazurek Easter Shortbread - featured image
Print Recipe

A traditional Polish Easter shortbread with a buttery crust topped with a mix of dried fruits and toasted nuts, offering a festive, crunchy, and chewy dessert perfect for holiday celebrations.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 1 cup (225 g) unsalted butter, softened
  • ½ cup (100 g) granulated sugar
  • 2 large egg yolks, room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup (150 g) mixed dried fruit (raisins, dried apricots, dried cranberries), chopped
  • ½ cup (60 g) walnuts, toasted and roughly chopped
  • ½ cup (60 g) almonds, sliced and toasted
  • ¼ cup (80 g) apricot jam, warmed (optional glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch (23×33 cm) baking pan with parchment paper, leaving overhang for easy removal.
  2. 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.
  3. Beat in 2 large egg yolks one at a time, then add 1 teaspoon vanilla extract and mix until just combined.
  4. In a separate bowl, whisk together 2 ½ cups (315 g) sifted all-purpose flour and ¼ teaspoon salt.
  5. Gradually fold the dry ingredients into the wet mixture with a spatula until a soft dough forms.
  6. Press the dough evenly into the prepared pan, about ¼ inch (6 mm) thick, covering the bottom and slightly up the sides.
  7. Bake for 20-25 minutes until edges are golden and surface is set. Remove and cool on a rack for 10 minutes.
  8. While baking, 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 cool.
  9. Evenly scatter the dried fruit and nuts over the warm shortbread base, gently pressing them in so they stick but don’t sink.
  10. Optional: Warm ¼ cup (80 g) apricot jam and brush lightly over the topping for shine and extra sweetness.
  11. Let the Mazurek cool completely at room temperature for 30 minutes to 1 hour to set.
  12. Use the parchment overhang to lift the shortbread out of the pan and cut into squares or rectangles.
  13. Store leftovers in an airtight container at room temperature for up to 4 days.

Notes

Do not overmix the dough to avoid toughness. Use room temperature butter and egg yolks for better texture. Toast nuts carefully to avoid burning. Apply glaze while the shortbread is warm for best adhesion. Bake the base fully before adding toppings to prevent sogginess. Let the shortbread cool completely before slicing to avoid breakage.

Nutrition

Keywords: Mazurek, Polish Easter dessert, shortbread, dried fruit, nuts, Easter recipe, traditional Polish cake, holiday dessert

Find it online: https://tomyumy.com/perfect-polish-mazurek-easter-shortbread-recipe-with-nuts-and-dried-fruit/