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Print this Recipe    Mazariner

from Rutiga Kokboken

Makes about 20

150 grams flour (approx. 1 cup)
50 grams sugar (approx. 1/4 cup)
100 grams butter (approx. 7 tablespoons)
1 small egg yolk or 1/2 lightly beaten egg

50 grams butter
150 grams almond paste
2 eggs
3 tablespoons flour
1/2 teaspoon baking powder

2 deciliters powdered sugar (approx. 7/8 cup)
about 2 tablespoons water

Place flour and sugar on work surface. Make an indentation in the top, and
put cut up butter in it. Add the beaten egg and work the butter into the
dough with your fingertips. Chill for several hours.
Preheat oven to 375F. Grease small tart tins. Roll out the dough and cover
the surface of each tin with dough. Stir softened butter until smooth, then
add almond paste and each egg separately. Stir in flour and baking powder.
Divide filling between tarts.
Bake tarts on a cookie sheet in the lower part of the oven for about 15
minutes. Let cool.
Sift the sugar for the glaze, then stir in water gradually until glaze is
smooth and shiny. Spread thinly on cooled cookies.


from Var Kokbok

Makes about 25

4 deciliters flour (approx. 1 5/8 cup)
200 grams butter (approx. 14 tablespoons)
1/2 deciliter sugar (approx. 3/8 cup)
1 egg yolk

75 grams butter
2 deciliters sugar
2 eggs
2 medium cooked, cooled potatoes OR 1 deciliter potato flakes and 1
deciliter water
50 grams sweet almonds
2 bitter almonds
3/4 deciliter flour
1 1/2 teaspoon baking powder

1 1/2 deciliter powdered sugar
2 tablespoons water

Place flour and sugar in a pile on work surface. Make an indentation in the
top and place softened butter and egg yolk in it. Work into a smooth dough
with your fingertips. Chill for at least 30 minutes. Divide into 25 equal
pieces and press into small tart tins. Preheat oven to 375F.

Cream butter and sugar, and add eggs one at a time. Add grated potatoes or
potato flakes and water, stirring well. Add ground almonds, flour and
baking powder. Fill tarts 2/3 full with filling. Bake in middle of the
oven for about 20 minutes. Let cool.

Stir powdered sugar and water into a smooth shiny glaze and spread a thin
layer on the cooled cookies.


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