Paska is a special Easter dessert, borrowed from an old Russian - Orthodox tradition, and somewhat modernized.

10-12 hard boiled eggs
1/2 lb. unsalted butter, room temperature
1 1/2 c. sugar
1/4 lb. ground almonds (toasted in the oven before)
1/2 lb. golden raisins (or mixed peel can be substituted)
1/2 lb. apricots, finely chopped
1 tbsp. vanilla
1 tbsp. lemon rind

Separate the hard boiled eggs. (The whites can be used in salads.) Force the yolks through a sieve or use a food processor.

In a small bowl or mixer, beat yolks and half the sugar, vanilla and lemon rind.

In a large bowl, beat butter and remaining sugar. When it is well beaten add the yolk mixture, scraping the bowl thoroughly with a spatula. Beat until well blended.

In the food processor, process the cottage cheese until it is very fine. Now add to the butter-yolk mixture. Blend well.

Finally add the almonds and fruit. If the bowl is becoming too full, transfer to a larger bowl and stir with a wooden spoon.

After mixing, transfer to several smaller serving bowls.

Decorate with whole or sliced almonds and apricot slices. Or, very often, served unmolded from a high mold, or a deep bowl, onto a pretty platter, and decorated with tiny, colorful Easter candy eggs.

It is then sliced as desired and served on a pretty glass plate. As it is extremely rich, a moderate serving is sufficient. Paska is eaten all by itself, or with a cup of excellent coffee.