Lemon Cream & Nut Cookies
Yield
35 cookiesPrep
15 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Torte pastry | |||
| 10 ½ | ounces |
butter
unsalted, melted |
|
| 1 ⅔ | cups |
powdered sugar
|
|
| 2 | large |
eggs
|
|
| 3 ¾ | cups |
all-purpose flour
sifted |
|
| Lemon cream | |||
| 3 | large |
eggs
|
|
| 1 ⅔ | cups |
sugar
|
|
| 11 | ounces |
butter
unsalted, softened |
|
| 3 | each |
lemons
juiced and zests grated |
|
| Topping | |||
| 35 | each |
prunes
pitted and halved |
|
| 3 | ounces |
almonds
whole, toasted |
|
| 3 | ounces |
hazelnuts (filberts)
toasted |
|
| 6 | ounces |
walnuts
|
|
| 6 | ounces |
raisins, seedless
soaked in rum until plum, and drained |
|
| 70 | pieces |
orange zest
1 inch |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Torte pastry | |||
| 303.5 | ml/g |
butter
unsalted, melted |
|
| 394 | ml |
powdered sugar
|
|
| 2 | large |
eggs
|
|
| 887 | ml |
all-purpose flour
sifted |
|
| Lemon cream | |||
| 3 | large |
eggs
|
|
| 394 | ml |
sugar
|
|
| 317.9 | ml/g |
butter
unsalted, softened |
|
| 3 | each |
lemons
juiced and zests grated |
|
| Topping | |||
| 35 | each |
prunes
pitted and halved |
|
| 86.7 | ml/g |
almonds
whole, toasted |
|
| 86.7 | ml/g |
hazelnuts (filberts)
toasted |
|
| 173.4 | ml/g |
walnuts
|
|
| 173.4 | ml/g |
raisins, seedless
soaked in rum until plum, and drained |
|
| 7E+1 | pieces |
orange zest
1 inch |
*
|
Directions
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 350℉ (180℃) 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 goil, 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 prun halves, 2 almonds, 2 hazelnuts, 2 walnut halves, 7 raisins and 2 pieces candied orange peel.
