Almond Filled Cookie Cake

• Crust
• flour↗2 2⁄3 cups
• sugar↗1 1⁄3 cups
• butter, softened (do not use margarine)↗1 1⁄3 cups
• salt↗1⁄2 teaspoon
• egg↗1
• Filling
• finely chopped almonds1 cup
• sugar↗1⁄2 cup
• grated lemon peel1 teaspoon
• egg, slightly beaten↗1
• whole blanched almonds↗4

Step-by-step instructions

1. 1

   Heat oven to 325.

2. 2

   Place cookie sheet in oven to preheat.

3. 3

   Grease 10 or 9 inch springform pan.

4. 4

   In large bowl, blend all crust ingredients at low speed until dough forms. If desired, refrigerate for easier handling.

5. 5

   Divide dough in half; spread half in bottom of greased pan to form crust.

6. 6

   In small bowl, combine all filling ingredients except whole almonds; blend well.

7. 7

   Spread over crust to within 1/2 inch of sides of pan.

8. 8

   Between 2 sheets of waxed paper, press remaining dough to 10 or 9 inch circle.

9. 9

   Remove top sheet of waxed paper; place dough over filling.

10. 10

    Remove waxed paper; press dough into place.

11. 11

    Top with whole almonds.

12. 12

    Place cake on preheated cookie sheet.

13. 13

    Bake at 325 for 65-75 minutes or until top is light golden brown.

14. 14

    Cool 15 minutes; remove sides of pan.

15. 15

    Cool completely.