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Toasted oat flour mazarins with rhubarb

Saturday, April 10th, 2010

I experimented yesterday and did a twist on the traditional mazarins, which are small pastries made of short crust filled with almond paste and then glazed. However I used toasted oat flour and rhubarb instead of normal flour and basic almond paste filling. The toasted out flour provides a lovely nutty flavour that goes very well with the sweetness of the almond paste and the tanginess of the rhubarb.

I made the recipe especially for the contest “Cake of Sweden”. Not only will the winning cake be served at the Shanghai World Expo later this year but the winner will also get to go to Shanghai. I would love to go there, especially since we have a couple of friends there. If you like the recipe, then please vote here .

    Toasted oat flour mazarins with rhubarb
    (makes 20-25)

    Dough:
    175 gram cold butter
    400 ml wheat flour
    300 ml toasted oat flour (skrädmjöl)
    100 ml sugar
    1 egg
    2 tsp water

    Filling 1:
    300 gram grated almond paste
    150 gram butter, at a room temperature
    2 eggs
    2 tbsp flour

    Filling 2:
    300 gram pink rhubarb
    50 ml sugar

    Glaze:
    200 ml icing sugar
    1 tbsp water
    1 tbsp lemon juice

    Disposable aluminum pans

    Combine all ingredients for the dough quickly in a food processor, adding the egg and water at the end. Chill for at least 1 hour.

    Cut the rhubarb in 2 cm wide pieces. Heat with sugar in a pot. Let simmer for 3-4 minutes and let cool.

    Blend softened butter with grated almond paste in a food processor until smooth, add each egg separately. Stir in flour.
    Preheat convection oven to 175 degrees C.

    Roll out the dough, preferable between cling film as it’s rather hard to handle, and cover each pan with dough.

    Divide almond paste filling between pans. Divide the rhubarb mix between the pans.

    Bake the mazarins on a cookie sheet in the middle part of the oven for about 15 minutes. Let cool.

    Sift the sugar for the glaze, stir in water and juice gradually until glaze is smooth and shiny. Spread thinly on cooled mazarins.

Happy Easter!

Sunday, April 4th, 2010

A very happy Easter to all of those who celebrate. In Sweden Easter is mainly celebrated on Saturday, and in Poland today on Sunday. Yesterday we went to church with a small basket of food for the traditional blessing of Easter food that is common for Eastern European catholics. We had lamb racks for dinner and today we’re having an Easter “smörgåsbord” with both Polish and Swedish dishes.