Title: Chocolate Mazur - Mazurek Czekoladowy Na Kruchyn Spodzie
Categories: Dessert Chocolate Pie Poland Almonds
Yield: 1 Mazur

PASTRY
1/2	lb	Unsalted butter
2	c	Almonds; peeled, blanched and ground
1	c	Sugar
4	md	Eggs; lightly beaten
2	c	Flour
SPREAD
4		Whole eggs; lighlty beaten
1	c	Sugar
1/2	lb	Bittersweet chocolate; grated
1	tb	Flour
1	c	Almonds; peeled, blanched, and coarsely chopped

Dough:

: Cream butter; combine with almonds, sugar, eggs, and flour, and work until thoroughly blended. Roll out 1/4-inch to 3/8-inch. Bake in greased tin in 350 F degree oven until nicely brown.

Spread

: Combine eggs and sugar and cream until thoroughly blended. Add chocolate and continue creaming for a few more minutes. Add flour, mix thoroughly, and then add almonds. Mix again. Spread over the baked shell and bake in very slow oven (about 200 F degrees) for 10 minutes.

Note: where wafer paper is unavailable, line greased pan with thin white paper.

_Polish Cookery_ Marja Ochorowicz-Monatowa, Crown re-release 1986 ISBN 0-517-50526-6. Adapted from _Uniwersalna Ksiazka Kucharska_ pre-1911 release. Typos by Jeff Pruett.

From: Jeff Pruett Date: 08-21-97 (23:45) The Pine Tree Bbs (222) Cooking(F)

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