This Mazurek Shortcake Dessert is my mother-in-law’s recipe. So, I better get this right!

We call it Mazurka, but the correct name for this shortcake or biscuit is Mazurek. It originates from Poland and is traditionally baked for Easter. But because it’s so easy to make, we make it all the time!

There are so many variations, but we really enjoy this one, it’s one of the more simple variations to make, so it takes less time and effort but still tastes so good!

Ingredients and substitution suggestions:

Because we are making 2 layers, the ingredients below (from eggs to raspberry jam, excluding the almonds) will be divided into two equal parts. We’ll be making the same batter twice and baking in two separate baking dishes. All together, you will need:

6 large eggs, divided
1.5 cups granulated sugar, divided
2 cups walnuts, chopped or crushed, divided – walnuts can be substituted for any other nut, such as peanuts or almonds, For a nut-free shortcake, try using sunflower seeds and pumpkin seeds.
2 cups raisins, divided – or, you can use dried cranberries (craisins) instead. I personally like to combine raisins and craisins
2 cups all-purpose flour, divided
2 teaspoons baking power, divided
3 tablespoons raspberry jam, divided – pear jam, apple jam, apricot jam work great too
1/2 cup slivered almonds

How to prepare the Mazurek Shortcake Dessert:

Heat the oven to 350°F and line 2 baking pans, of approximately the same size, with parchment paper ( I used 14 inch x 9 inch). No need to grease.
In a large mixing bowl whisk together 3 eggs and 3/4 cup of granulated sugar.
Stir in 1 cup of chopped walnuts, 1 cup of raisins, 1 cup of all-purpose flour, and 1 teaspoon baking soda. Transfer the batter onto the lined baking pan and spread evenly. Set aside and let rest for 10 minutes.
Repeat steps 2 and 3 to make the second layer.
Place both baking pans in the preheated oven and bake for approximately 40 minutes. To check for readiness, insert a toothpick near the center of the Mazurek; if it comes out clean, the shortcake is done. If it comes out with some batter, then let cook for a few more minutes and check again.
When done baking, transfer one Mazurek onto a cutting board and spread about 1.5 tablespoons of jam on top of this first layer.
Transfer the second Mazurek on top of the first layer and spread the remaining 1.5 tablespoons of jam.
Cut the Mazurek Shortcake into even squares while it’s still warm. It will be difficult to cut when it cools down and hardens.
Sprinkle the slivered almonds on top.

Try these other desserts:

Chocolate-Dipped Strawberries

April Fools Rice Krispies Treats

Mazurek Shortcake Dessert Recipe

Yield: 15 squares

Prep Time: 10 minutes

Cook Time: 40 minutes

Additional Time: 10 minutes

Total Time: 1 hour

Mazurek originates from Poland and is traditionally baked for Easter. But, of course, this easy dessert can be made and enjoyed any time.

There are so many variations - this one is one of the more simple ones to make, so it takes less time and effort but still tastes so good!.

Ingredients

6 large eggs, divided
1.5 cups granulated sugar, divided
2 cups walnuts, chopped or crushed, divided - walnuts can be substituted for any other nut, such as peanuts or almonds, For a nut-free shortcake, try using sunflower seeds and pumpkin seeds.
2 cups raisins, divided - or, you can use dried cranberries (craisins) instead. I personally like to combine raisins and craisins
2 cups all-purpose flour, divided
2 teaspoons baking power, divided
3 tablespoons raspberry jam, divided - pear jam, apple jam, apricot jam work great too
1/2 cup slivered almonds

Instructions

Heat the oven to 350°F and line 2 baking pans, of approximately the same size, with parchment paper ( I used 14 inch x 9 inch). No need to grease.
In a large mixing bowl whisk together 3 eggs and 3/4 cup of granulated sugar.
Stir in 1 cup of chopped walnuts, 1 cup of raisins, 1 cup of all-purpose flour, and 1 teaspoon baking soda. Transfer the batter onto the lined baking pan and spread evenly. Set aside and let rest for 10 minutes.
Repeat steps 2 and 3 to make the second layer.
Place both baking pans in the preheated oven and bake for approximately 40 minutes. To check for readiness, insert a toothpick near the center of the Mazurek; if it comes out clean, the shortcake is done. If it comes out with some batter, then let cook for a few more minutes and check again.
When done baking, transfer one Mazurek onto a cutting board and spread about 1.5 tablespoons of jam on top of this first layer.
Transfer the second Mazurek on top of the first layer and spread the remaining 1.5 tablespoons of jam.
Cut the Mazurek Shortcake into even squares while it's still warm. It will be difficult to cut when it cools down and hardens.
Sprinkle the slivered almonds on top.

Notes

Store leftovers at room temperature, tightly covered for up to 5 days
Cut the Mazurek while it's still warm because it does harden when it cools down
You can substitute raisins with dried cranberries, or use both together.

Nutrition Information

Yield 18 Serving Size 1
Amount Per Serving Calories 485Total Fat 19gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 15gCholesterol 63mgSodium 494mgCarbohydrates 76gFiber 6gSugar 51gProtein 10g

Nutrition information isn’t always accurate.