Wednesday, 6 November 2013

Raspberry Mazariner

Mazariner are a classic “fika” (something like a sweet with your coffee). The version that I made with raspberry jam is called “Catalan”. So, if you want to make normal, usual mazariner just skip the jam and the pink colour on the glaze.

Raspberry mazariner

Recipe adapted from here


100 g sugar
200 g butter in room temperature
Pinch of salt
300 g flour
15-30 g cold water


500 g grated almond paste
100 g sugar
250 g butter in room temperature
5 eggs
40 g flour
Raspberry jam (optional)


120 g confectioner’s sugar
20–25 g water
Food color paste (optional)

Mix sugar, butter and salt to a smooth paste. Add the flour, stir, and add the water little by little, until the dough comes together. I used a little more water. Wrap it with plastic and put it in the fridge to rest for about half an hour. Roll it out in a floured surface until it is about 3mm thick. Use a glass or a round cookie cutter to cut shapes of dough. (I started like this with the first part of the dough but afterwards I was just cutting small pieces rolling them individually and putting them in the pans.) Grease the pans very slightly and place the dough pieces inside them like if you are making small pies. The best to use is disposable aluminum foil pans round or oval. Oval is the classic but I used round. Cut the excess dough with a knife or whatever works for you (I use a spatula to cut it while I was turning the pan around).
Preheat you oven to 200ᵒC/ 400 ᵒ F.
Now to the filling. In a bowl start by mixing (preferably with a spatula or a wooden spoon) the almond paste and the sugar. Add the butter and stir until it becomes a smooth paste. Add the eggs, one at a time while stirring. Finally add the flour and stir until it dissolves in the mixture. It is important not to put too much air in the mixture once you added the flour.
If you want to make raspberry mazariner put about half a teaspoon of jam on the pans with the dough. If not skip this step.
Fill the molds to 2/3 with the almond paste filling with a spoon or a piping bag. Do not overfill it, it will spill.
Place your mazariner in the oven and let it bake for 15-18 minutes.
When they are done remove them from the oven and immediately place them upside down on a towel or in a pan and let them cool like that in their tins.
To make the glaze put the confectioner’s sugar in a bowl and add the water little by little while stirring until it comes to a good consistency. If you put too much water add more sugar. Also, if you want add some food color. I made mine pink. Pour over some glazing with a spoon on your cold mazariner and let it set.
You can keep your mazariner in the fridge for a couple of days
(they taste better the next day) or in the freezer for a month or so.

Gives 24-26 mazariner. I doubled the recipe and I got 62 .

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