- Details
-
Parent Category: Recipes
Almond-Filled Cookie Cake
2 2/3 cups Pillsbury BEST(R) 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 egg
1 cup finely chopped almonds
1/2 cup sugar
1 teaspoon grated lemon peel
1 egg, slightly beaten
4 whole blanched almonds
Heat oven to 325 degrees 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.
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 round.
Remove top sheet of waxed paper; place dough over
filling. Remove waxed paper; press dough in place. Top
with whole almonds.
Place cake on preheated cookie sheet. Bake at 325
degrees 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.
24 servings
