Almond Filled Cookie Cake

Submitted by Courtly

"From Pillsbury Bake-Off. I think this sounds good!!"

 

• Ready In: 1hr 35mins
• Ingredients: 10
• Serves: 24

ingredients

• Crust

• 2 2⁄3 cups flour
• 1 1⁄3 cups sugar
• 1 1⁄3 cups butter, softened (do not use margarine)
• 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. Heat oven to 325.
2. Place cookie sheet in oven to preheat.
3. Grease 10 or 9 inch springform pan.
4. In large bowl, blend all crust ingredients at low speed until dough forms. If desired, refrigerate for easier handling.
5. Divide dough in half; spread half in bottom of greased pan to form crust.
6. In small bowl, combine all filling ingredients except whole almonds; blend well.
7. Spread over crust to within 1/2 inch of sides of pan.
8. Between 2 sheets of waxed paper, press remaining dough to 10 or 9 inch circle.
9. Remove top sheet of waxed paper; place dough over filling.
10. Remove waxed paper; press dough into place.
11. Top with whole almonds.
12. Place cake on preheated cookie sheet.
13. Bake at 325 for 65-75 minutes or until top is light golden brown.
14. Cool 15 minutes; remove sides of pan.
15. Cool completely.

Reviews

[Kathy]

Holy Cow is this cake good! It's very very rich, but oh so delicious. I recommend putting foil or a cookie sheet blow the baking pan to catch any overflow.