The word of the day for our group of dedicated bakers is omlós. You guessed it right! This is Hungarian for shortbread.
My favorite childhood cake is Dobos torte but for a first time in my life I hear about a Hungarian shortbread… Reading the recipe I discover similarities with Mexican polvorones, Scottish shortbread, Austrian linzer plätzchen, and the technique in making the dough is the same as the one used in Russian тёртый пирог с вареньем. Hmm, maybe just another world recipe!
Listening to Johannes Brahms with his Hungarian Dances while baking led to a lusciously layered tangy and sweet shortbread. With rhubarb juice on a side, we are ready for spring to finally make its appearance.
For the rhubarb jam, I skipped the vanilla and water and I added the zest and juice of one meyer lemon, fresh and crystalized ginger, cinnamon, and nutmeg. Finely ground almonds and pure vanilla made their way into the shortbread dough.
For the jam filling, I used the zest and juice of one meyer lemon, ½ tsp cinnamon, 1/8 tsp nutmeg, ½ inch peeled and shredded ginger, and 1 oz finely chopped crystalized ginger. I omitted the water and vanilla.
For the shortbread, I used 2 tsp pure vanilla and 1 cup peeled and finely ground almonds. The bottom crust was ½ of the dough and the top part – ¼ of the dough. From the remaining ¼ of the dough, I baked polvorones. More on them on Cinco de Mayo!