*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 half 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 0 cm. Cut dough into 35 1.5-inch ovals with pointed ends and place on ungreased cookie sheets. Bake in a preheated 180ºC 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 boil, 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.