Almond Filled Cookie Cake - cooking recipe

Ingredients
    Crust
    2 2/3 cups flour
    1 1/3 cups sugar
    1 1/3 cups butter, softened (do not use margarine)
    1/2 teaspoon salt
    1 egg
    Filling
    1 cup finely chopped almonds
    1/2 cup sugar
    1 teaspoon grated lemon peel
    1 egg, slightly beaten
    4 whole blanched almonds
Preparation
    Heat oven to 325.
    Place cookie sheet in oven to preheat.
    Grease 10 or 9 inch springform pan.
    In large bowl, blend all crust ingredients at low speed until dough forms. If desired, refrigerate for easier handling.
    Divide dough in half; spread half in bottom of greased pan to form crust.
    In small bowl, combine all filling ingredients except whole almonds; blend well.
    Spread over crust to within 1/2 inch of sides of pan.
    Between 2 sheets of waxed paper, press remaining dough to 10 or 9 inch circle.
    Remove top sheet of waxed paper; place dough over filling.
    Remove waxed paper; press dough into place.
    Top with whole almonds.
    Place cake on preheated cookie sheet.
    Bake at 325 for 65-75 minutes or until top is light golden brown.
    Cool 15 minutes; remove sides of pan.
    Cool completely.

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