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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|Serving Size: 1 Serving (110g)|
|Recipe Makes: 35 Servings|
|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 %|
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Calories per serving: 296
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