Recipe name:
Les Mendiants Lemon Cream And Nut Cookies
Recipe category:
Cookies
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Recipe details: Les Mendiants (Lemon Cream and Nut )
1 2/3 c Confectioners' sugar 2 lg Eggs 3 3/4 c Flour, sifted
1 2/3 c Sugar 11 oz Unsalted butter, softened 3 Lemons, juiced and zests -grated 3 oz Whole almonds, toasted 3 oz Hazelnuts, toasted 6 oz Walnut halves 6 oz 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 forn 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 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. Makes approximately 35 cookies. |