Mom's Almond-Filled Cookie Cake
Sharon Lampkin
ingredients
- 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
directions
- 1
1. In large bowl, blend all crust ingredients at low speed until dough forms. Refrigerate for 1 hour.
- 2
2. Preheat oven to 325*F (160*C). Place cookie sheet in oven to preheat. Grease 10 or 9-inch springform pan.
- 3
3. Divide dough in half; spread half in bottom of prepared pan to form crust.
- 4
4. In small bowl, combine all filling ingredients except whole almonds; blend well. Spread over crust to within 1/2-inch of sides of pan.
- 5
5. 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.
- 6
6. Place cake on preheated cookie sheet. Bake for 65 to 75 minutes or
- 7
until top is light golden brown. Cool 15 minutes or wire rack; remove sides of pan. Cool completely.
notes
This is a dessert that I make for Christmas!
Source: Sharon Lampkin
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