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To prepare the torte pastry, cream together butter and sugar in a large mixing bowl until well blended and lightly colored.

In a small mixing bowl whisk one egg. Pour the whisked egg into the creamed butter and sugar mixture. Add the remaining whole egg to the creamed butter and sugar and blend the mixture well.

Add flour, mixing thoroughly with a hand-held electric mixer, if so desired. Form dough into a ball, wrap in plastic, and refrigerate for at least 2 hours.

Roll out the dough to a 1/8-inch thick round. Cut dough into 36 1 1/2-inch ovals and place on ungreased cookie sheets. Bake in a pre-heated 350-F degree oven for 15 to 20 minutes, or until cookies are a light caramel color.

Meanwhile, prepare the lemon cream: In a small saucepan over medium-high heat, combine eggs, sugar, butter, lemon juice, and lemon zest. Bring the mixture to a boil, making sure to stir constantly with a wooden spoon. Boil gently for about 30 seconds. Transfer the lemon cream mixture to a bowl, cover, and chill thoroughly.

To assemble, top each cookie with 1 heaping tablespoon of lemon cream and then add 2 prune halves, 2 almonds, 2 hazelnuts, 2 walnut halves, 7 raisins, and 2 pieces of candied orange peel. Place on serving tray for guests immediately, or refrigerate for up to 1 week. Best if served at room temperature.

Torte Pastry Ingredients:

10 1/2 oz. unsalted Butter, melted

1 2/3 cup Confectioners' Sugar

2 whole Eggs

3 3/4 cup All-purpose Flour, sifted

Lemon Cream Ingredients:

3 whole Eggs

1 2/3 cup Granulated Sugar

11 oz. unsalted Butter, softened

3 Lemons, juiced, with grated peel (Zest)

Topping Ingredients:

36 Prunes, pitted and halved

3 oz. whole almonds, toasted

3 oz. Hazelnuts, toasted

6 oz. Walnuts, halved

6 oz. Raisins, soaked in rum until plump, then drained

72 1-inch pieces Candied Orange Peel

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