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Walnut Torte

From Italian Cooking and Living, October/November 2004

    8 tablespoons butter, at room temperature, plus extra
    3/4 cup sugar
    2 cups flour, plus extra
    1 whole egg, plus 1 egg yolk
    zest of 1 lemon
    1 cup honey, divided
    1 cup shelled walnuts, roughly chopped
On a floured surface, roll out the dough to a 11/2-inch thickness. Line a 10-inch buttered pie pan with the dough, and pour in 1/2 cup of honey. Arrange the walnuts on top, and place in the oven. Bake for 20 to 25 minutes. Remove from the oven, and drizzle with the remaining honey. Serves 8

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