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Name: Les Mendiants (Lemon Cream and Nut Cookies)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 35
Cuisine: American
Ingredients: 3 3/4 c Flour, sifted; 11 oz Unsalted butter, softened; 3 Eggs; 70 1 1-inch pieces candied; 3 oz Whole almonds, toasted; 1 2/3 c Sugar; 35 Prunes, pitted and halved; 6 oz Walnut halves; 3 oz Hazelnuts, toasted; 10 1/2 oz Unsalted butter, melted; 3 Lemons, juiced and zests; 6 oz Raisins, soaked in rum until; 2 lg Eggs

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INGREDIENTS

LEMON CREAM
3 3/4 c Flour, sifted
11 oz Unsalted butter, softened
TOPPING
3 Eggs
70 1 1-inch pieces candied
3 oz Whole almonds, toasted
1 2/3 c Sugar
35 Prunes, pitted and halved
6 oz Walnut halves
3 oz Hazelnuts, toasted
10 1/2 oz Unsalted butter, melted
3 Lemons, juiced and zests
6 oz Raisins, soaked in rum until
2 lg Eggs
TORTE PASTRY

Servings

INSTRUCTIONS

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.

NOTES

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Les Mendiants (Lemon Cream and Nut Cookies)

LEMON CREAM
3 3/4 c Flour, sifted
11 oz Unsalted butter, softened
 TOPPING
3 Eggs
70    1 1-inch pieces candied
3 oz Whole almonds, toasted
1 2/3 c Sugar
35 Prunes, pitted and halved
6 oz Walnut halves
3 oz Hazelnuts, toasted
10 1/2 oz Unsalted butter, melted
3 Lemons, juiced and zests
6 oz Raisins, soaked in rum until
2 lg Eggs
 TORTE PASTRY

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.

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Nutrition

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Serving Size: 1 Serving (110g)
Recipe Makes: 35 Servings

Calories: 296
Calories from Fat: 121 (41%)

Amt Per Serving		% DV

	Total Fat 13.4g	18 %
	Saturated Fat 5.7g	28 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 2.5g
Cholesterol 169.4mg		52 %
Sodium 51.3mg		2 %
Potassium 88.7mg		2 %
Total Carbohydrate 38.5g		11 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 37.8g
Protein 7g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 296

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