|10½ ounce||Unsalted butter, melted|
|1⅔ cup||Confectioners' sugar|
|11 ounces||Unsalted butter, softened|
|35||Prunes, pitted and halved|
|3 ounces||Whole almonds, toasted|
|3 ounces||Hazelnuts, toasted|
|6 ounces||Walnut halves|
|3¾ cup||Flour, sifted|
|3||Lemons, juiced and zests grated|
|6 ounces||Raisins, soaked in rum until plump, and drained|
|70||1-inch pieces candied 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 ½ 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 ⅛ inch. Cut dough into 35 1½-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.
Source: Patissier Jouvand; Carpentras, France. "House Beautiful" December 1992.
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