Les mendiants (lemon cream & nut cookies)
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Les mendiants (lemon cream & nut cookies)
  Lemon    Cookies    Holiday    Creams    Nuts  
Last updated 6/12/2012 1:27:22 AM. Recipe ID 62233. Report a problem with this recipe.
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      Title: Les mendiants (lemon cream & nut cookies)
 Categories: Holiday, Cookies, Fruits/nuts
      Yield: 35 Servings
 
MMMMM------------------------TORTE PASTRY-----------------------------
 10 1/2 oz Unsalted butter, melted
  1 2/3 c  Confectioners' sugar
      2 lg Eggs
  3 3/4 c  Flour, sifted

MMMMM------------------------LEMON CREAM-----------------------------
      3    Eggs
  1 2/3 c  Sugar
     11 oz Unsalted butter, softened
      3    Lemons, juiced and zests
           -grated

MMMMM--------------------------TOPPING-------------------------------
     35    Prunes, pitted and halved
      3 oz Whole almonds, toasted
      3 oz Hazelnuts, toasted
      6 oz Walnut halves
      6 oz Raisins, soaked in rum until
           -plump, and drained
     70    1-inch pieces candied
           -orange peel
 
  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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Recipe ID 62233 (Apr 03, 2005)

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