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Les Mendiants (lemon Cream And Nut Cookies)

Les Mendiants (lemon Cream And Nut Cookies) is built on Unsalted Butter Melted, Confectioners Sugar, Lg Eggs, Flour Sifted Lemon Cream, and Eggs. Serves 35. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 10 1/2 oz
• 1 2/3 cup
• 2
• 3 3/4 cup
• 3
• 1 2/3 cup
• 11 oz
• 3
• 35
• 3 oz
• 3 oz
• 6 oz
• 6 oz
• 70

Method (preview)

1. 1

   In a small bowl, whisk 1 egg.

2. 2

   Pour 1/2 of the whisked egg into butter and sugar mixture, reserving the remaining half for another use.

3. 3

   Add the remaining whole egg and blend mixture well.

4. 4

   Remove paddle and replace with a dough hook.

5. 5

   Add flour, mixing thoroughly.

6. 6

   Form dough into a ball, wrap in waxed paper and refrigerate 2 hours.

7. 7

   Roll dough out to a thickness of slightly more than 1/8 inch.

8. 8

   Cut dough into 35 1 1/2-inch ovals with pointed ends and place on ungreased cookie sheets.

9. 9

   Bake in a preheated 350F oven 15 to 20 minutes, or until cookies are a light caramel color.

10. 10

    Lemon Cream: In a small saucepan over medium-high heat combine eggs, sugar, butter, lemon juice and lemon zest.

11. 11

    Bring mixture to a goil, stirring continually with a wooden spoon.

12. 12

    Boil gently for 30 seconds.

13. 13

    Transfer mixture to a bowl, cover and chill thoroughly.

14. 14

    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.