Polish poppyseed cookies {baletki}
Polish poppyseed cookies {baletki} are two sponge cake “macaroons”, topped with black poppyseeds, “glued” together with marmalade. They are soft and sweet and quite fun to make.
The recipe was prepared by my high school friend Magda Kasjaniuk, who is co-writting the next cookbook about traditional Polish desserts. Check it out below:
Polish poppyseed cookies {baletki}
Ingredients
- 3 eggs
- 1/3 c / 75 g of granulated sugar
- ½ c / 75 g of all-purpose flour
- Pinch of salt
- ¼ c / 40 g of dry, black poppyseeds
- Additionally:
- About 8 oz / 250 g thick marmalade or preserves (plum, apricot or other)
- Pastry bag
Instructions
Preheat oven to 360℉ / 180℃.
Divide egg yolks from egg whites. Whisk egg whites on high speed, once they become a bit frothy, add salt and then start adding sugar, by a spoonful. Next, add egg yolks, one by one and keep whisking for another 2–3 minutes.
When the dough is fluffy, start adding flour, but only mix by hand now. Keep adding flour and folding it in until all gone.
Transfer dough into a pastry bag and start squeezing it onto a parchment-lined baking sheet. Make 1 inch / 3 centimeter circles - try to keep them the same size. Top each cookie with poppyseeds. Bake about 13–minutes, until golden brown. Take out and cool completely.
Once cookies are cool, put a dollop of marmalade on half of them. Top with the other half.
This recipe will be included in the next cookbook is due to come out end of 2023/beginning of 2024 about traditional Polish dessert. Stay tuned!
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