-TORTE PASTRY-
10 1/2 oz Unsalted butter, melted 2 lg Eggs
1 2/3 c Confectioners’ sugar 3 3/4 c Flour, sifted
-LEMON CREAM-
3 Eggs 3 Lemons, juiced and zests
1 2/3 c Sugar -grated
11 oz Unsalted butter, softened
TOPPING
35 Prunes, pitted and halved 6 oz Raisins, soaked in rum until
3 oz Whole almonds, toasted -plump, and drained
3 oz Hazelnuts, toasted 70 1-inch pieces candied
6 oz Walnut halves -orange peel
The colors the fruits used in the cookies suggest those of the robes
fromn by the four ordres mendiants, monastic orders that originally
lived on charity — the Augustinians, Carmelites, Dominicans and
Franciscans.
Torte Pastry: In the bowl of an electric mixer fitted with a paddle,
cream together butter and sugar until light. In a small bowl, whisk
1 egg. Pour 1/2 of the whisked egg into butter and sugar mixture,
reserving the remaining half for another use. Add the remaining
whole egg and blend mixture well. Remove paddle and replace with a
dough hook. Add flour, mixing thoroughly. Form dough into a ball,
wrap in waxed paper and refrigerate 2 hours.
Roll dough out to a thickness of slightly more than 1/8 inch. Cut
dough into 35 1 1/2-inch ovals with pointed ends and place on
ungreased cookie sheets. Bake in a preheated 350F oven 15 to 20
minutes, or until cookies are a light caramel color.
Lemon Cream: In a small saucepan over medium-high heat combine eggs,
sugar, butter, lemon juice and lemon zest. Bring mixture to a boil,
stirring continually with a wooden spoon. Boil gently for 30
seconds. Transfer mixture to a bowl, cover and chill thoroughly.
Assemble: Spread each cookie with 1 heaping tablespoon of lemon cream
and top with 2 prunes halves, 2 almonds, 2 hazelnuts, 2 walnut
halves, 7 raisins and 2 pieces candied orange peel. Makes
approximately 35 cookies.
Yields
35 servings