Mazurka cookies with walnuts and raisins
Be prepared that you may need more or less flour than stated in the recipe. Focus on the desired dough consistency rather than the exact amount of flour.
Updated : 09 September, 2025
Easy
About 30 min.
Ingredients
160 grams
Sugar
130 grams
Wheat flour
130 grams
Raisins
80 grams
Walnut
2
Eggs
1 teaspoon
Baking powder
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use high-grade flour. Choose large, fresh eggs. If your eggs are small, use one more. Eggs should be at room temperature, so take them out of the fridge in advance.
Step 2
Rinse the walnuts and lightly toast them in a dry skillet.
Step 3
Chop the toasted walnuts finely with a knife, or pulse briefly in a blender.
Step 4
Sort through the raisins, then soak them in hot water for 10-15 minutes. Drain and pat dry on paper towels.
Step 5
In a bowl, beat the eggs with sugar using a mixer until you get a light, stable foam and the sugar fully dissolves. The mixture should increase in volume 3-4 times. Avoid overbeating - the foam should be airy with fine bubbles, not dense.
Step 6
Sift flour with baking powder and gently fold into the egg mixture using a silicone spatula. Stir from top to bottom, breaking up clumps and trying not to deflate the batter.
Step 7
Fold in the prepared raisins and walnuts.
Step 8
Transfer the batter into a parchment-lined and greased 10x14 inch (25×35 cm) baking pan. Smooth out evenly to about 0.6 inch (1.5 cm) thickness. Bake in a preheated oven at 350°F (180°C) for 15-20 minutes until golden. Exact time depends on your oven.
Step 9
While still hot, cut the baked cookie into diamond shapes directly on the parchment. Let cool completely and serve. Enjoy!