Mazurka with Apricot Jam

Mazurka with Apricot Jam (Polish)

Preheat oven 375 degrees

½ cup boiling water

¼ cup lemon juice

6 eggs

2 2/3 cup confectioners’ sugar

¼ tsp dried orange rind

1 tsp vanilla

3 sticks very soft sweet butter

5 oz. crushed almonds

3 1/4 cups flour

Filling:

1 1/4 cups apricot preserves

Mix boiling water with lemon juice.

Beat eggs and sugar with a hand mixer on high until volume has doubled (about 10 minutes).

Add 3 tbsp lemon/water to eggs (to temper and prevent curdling) and mix.

Slowly pour eggs into rest of liquid stirring constantly.

Add vanilla and orange rind.

Increase speed and beat for 3 minutes.

Mix in flour, then crushed almonds, then softened butter a little at a time.

Blend until just combined.

Butter 2 cookie sheets.

Line with waxed paper and re-butter.

Spread mixture and bake 30 minutes

Cool Mazurka then remove from tray.

Spread top of one layer with apricot preserves and covers with the other.

Sprinkle with confectioners’ sugar when completely cool.

*Also delicious with raspberry jam, cherry preserves, or lemon curd.

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