Almond Filled Cookie Cake
Posted by: Tuddles Thu, 9 Sep 2004, at 9:40 a.m.
Grated lemon peel brings out the flavor of almonds in a moist filling of a
sandwich cookie-like cake.
2 2/3 cups Pillsbury BEST® All Purpose or Unbleached Flour
1 1/3 cups sugar
1 1/3 cups butter, softened (do not use margarine)
1/2 teaspoon salt
1 cup finely chopped almonds
1/2 cup sugar
1 teaspoon grated lemon peel
1 egg, slightly beaten
4 whole blanched almonds
Prep Time: 25 Minutes (Ready in 2 Hours 55 Minutes)
1. Heat oven to 325°F. 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 dough for easier handling. Divide
dough in half. Spread half in bottom of greased pan to form crust.
2. In small bowl, combine all filling ingredients except whole almonds; blend
well. Spread over crust to within 1/2 inch of sides of pan.
3. Between 2 sheets of waxed paper, press remaining dough to 10 or 9-inch round.
Remove top sheet of waxed paper; place dough over filling. Remove waxed paper;
press dough in place. Top with whole almonds.
4. Place cake on preheated cookie sheet. Bake at 325°F. for 65 to 75 minutes or
until top is light golden brown. Cool 15 minutes; remove sides of pan. Cool 1
hour or until completely cooled.