How to make it

  • 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 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 prune halves, 2 almonds, 2 hazelnuts, 2 walnut halves, 7 raisins and 2 pieces candied orange peel.

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