Ingredients
- 35 prunes
- 6 walnut (halves)
- 5 eggs
- 3 lemons
- 1 candied orange peel (pieces)
- 1 eg pour
- 1/2 whisked egg butter (into)
- 3 3/4 c flour
- 21 1/2 oz butter (unsalted)
- 1 5/8 c sugar
- 5/8 c confectioners sugar
- 6 oz raisins
- 3 oz hazelnuts
- 3 oz almonds (whole)
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.