Almond Filled Cookie Cake
Jeanne-Ann
ingredients
- CRUST:
- 2 & 2/3 cup Flour
- 1 & 1/3 cup sugar
- 1 & 1/3 cup softened butter (do not use margarine)
- 1/2 teaspoon salt
- 1 egg
- FILLING:
- 1 cup finely chopped almonds (I use marcona, they are softer)
- 1/2 cup sugar
- 1 teaspoon grated lemon peel
- 1 egg, slightly beaten
- 4 whole blanched almonds (for decoration)
directions
- 1
Heat oven to 325°
- 2
Place a cookie sheet in the oven to preheat
- 3
Grease 10 or 9 inch springform pan
- 4
Lightly spoon flour into measuring cup, level off.
- 5
In large mixing bowl, blend all crust ingredients at low speed until dough forms
- 6
If desired, refrigerate for easier handling
- 7
Divide dough in half, Spread half in bottom of the greased springform pan
- 8
In small bowl, combine all filling ingredients (not four whole almonds)
- 9
Spread over crust to within 1/2 inch of side of pan
- 10
Between two sheets of waxed paper, press remaining dough into 9 or 10 inch circle.
- 11
Remove top sheet of waxed paper, place dough over filling
- 12
Press dough into place
- 13
Top with whole almonds
- 14
Place in oven, on top of preheated cookie sheet
- 15
Bake at 325 for 65-75 minutes or until top is light golden brown
- 16
Cool 15 minutes, remove sides of pan. Cool completely.
Source: Jeanne-Ann
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