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Easy Polish mazurek shortbread recipe with apricot jam and a golden walnut topping cut into squares
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Polish Mazurek Easter Shortbread with a Glossy Nut Topping

This approachable Polish mazurek is a flat Easter shortbread finished with a thin layer of apricot jam and a golden honey-walnut topping. It is rich, crisp-edged, and easy to cut into small celebration-worthy squares.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 35 minutes
Servings 16

Ingredients

  • 1 cup unsalted butter softened (226 g)
  • 1/2 cup granulated sugar 100 g
  • 1 large egg yolk about 18 g
  • 1 teaspoon vanilla extract 5 mL
  • 2 cups all-purpose flour 250 g
  • 1/4 teaspoon kosher salt 1.5 g
  • 1/2 teaspoon baking powder 2 g
  • 3/4 cup apricot preserves 240 g
  • 1 1/2 cups chopped walnuts 150 g
  • 1/3 cup packed light brown sugar 70 g
  • 3 tablespoons honey 63 g
  • 2 tablespoons unsalted butter melted (28 g)
  • 1/2 teaspoon ground cinnamon 1 g
  • 1/4 teaspoon kosher salt 1.5 g
  • 1 teaspoon finely grated lemon zest 2 g, optional

Instructions

  • Heat the oven to 350°F (175°C). Line a 9-by-13-inch baking pan (23-by-33-cm) with parchment paper, leaving an overhang on the long sides for easy lifting.
  • Beat the softened butter and granulated sugar in a large bowl until smooth and creamy, about 2 minutes. Beat in the egg yolk and vanilla until combined.
  • In a separate bowl, whisk the flour, 1/4 teaspoon salt, and baking powder. Add the dry ingredients to the butter mixture and mix on low speed just until a soft, crumbly dough forms. Do not overmix.
  • Press the dough evenly into the prepared pan. Prick it all over with a fork, then bake for 18 minutes, until the surface looks set and the edges are just beginning to turn pale gold.
  • While the crust bakes, stir together the walnuts, brown sugar, honey, melted butter, cinnamon, remaining 1/4 teaspoon salt, and lemon zest, if using.
  • Remove the pan from the oven. Carefully spread the apricot preserves over the hot crust, leaving a small border around the edges. Sprinkle the walnut mixture evenly over the jam layer.
  • Return the pan to the oven and bake for 10 to 12 minutes, until the nut topping is bubbling and fragrant and the edges are golden brown.
  • Cool the mazurek completely in the pan, at least 45 minutes, so the topping can set. Use the parchment overhang to lift it out, then cut into 16 small rectangles or squares.