Les Mendiants (Lemon Cream and Nut Cookies)

• 10 1/2 ounces butter unsalted, melted
• 123 cups powdered sugar
• 2 large eggs
• 3 3/4 cups flour, all-purpose sifted
• 3 large eggs
• 123 cups sugar
• 11 ounces butter unsalted, softened
• 3 whole lemons juiced , and zests, grated
• 35 each prunes pitted and halved
• 3 ounces almonds toasted, whole
• 3 ounces hazelnuts (filberts) toasted
• 6 ounces walnuts
• 6 ounces raisins, seedless soaked in rum until plump, and drained
• 70 each candied orange peel 1-inch pieces

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

butter, powdered sugar, eggs, flour, eggs, sugar, butter, lemons, prunes, almonds, hazelnuts, walnuts, raisins, candied orange

Taken from recipeland.com/recipe/v/les-mendiants-lemon-cream-nut-c-46905 (may not work)