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1
Torte Pastry: In the bowl of an electric mixer fitted with a paddle, cream together butter and sugar until light.
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2
In a small bowl, whisk 1 egg.
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3
Pour 1/2 of the whisked egg into butter and sugar mixture, reserving the remaining half for another use.
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4
Add the remaining whole egg and blend mixture well.
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5
Remove paddle and replace with a dough hook.
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6
Add flour, mixing thoroughly.
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7
Form dough into a ball, wrap in waxed paper and refrigerate 2 hours.
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8
Roll dough out to a thickness of slightly more than 18 inch.
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9
Cut dough into 35 1 1/2-inch ovals with pointed ends and place on ungreased cookie sheets.
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10
Bake in a preheated 350F (180C) oven 15 to 20 minutes, or until cookies are a light caramel color.
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11
Lemon Cream: In a small saucepan over medium-high heat combine eggs, sugar, butter, lemon juice and lemon zest.
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12
Bring mixture to a goil, stirring continually with a wooden spoon.
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13
Boil gently for 30 seconds.
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14
Transfer mixture to a bowl, cover and chill thoroughly.
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15
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.
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16
Makes approximately 35 cookies.
