Almond-Filled Cookie Cake
Crust:
2 2/3 cups all-purpose flour
1 1/3 cups sugar
1 1/3 cups butter, softened
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
In large bowl, blend all crust ingredients at low speed until
dough forms. Refrigerate for 1 hour.
Preheat oven to 325*F (160*C). Place cookie sheet in oven to
preheat. Grease 10 or 9-inch springform pan. Divide dough in
half; spread half in bottom of prepared 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 for 65 to 75
minutes or until top is light golden brown. Cool 15 minutes or
wire rack; remove sides of pan. Cool completely. Makes 24
servings
