The colors the fruits used in the cookies suggest those of the robes worn by the four ordres mendiants, monastic orders that originally lived on charity -- the Augustinians, Carmelites, Dominicans and Franciscans.
YIELD
35 servingsPREP
20 minCOOK
20 minREADY
2 hrsIngredients
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 prune halves, 2 almonds, 2 hazelnuts, 2 walnut halves, 7 raisins and 2 pieces candied orange peel.
Makes approximately 35 cookies.
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