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Almond Filled Cookie Cake

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Ingredients
  All purpose flour/Unbleached flour 2 1⁄3 Cup (37.33 tbs) (Pillsbury's Best®)
  Sugar 1 1⁄2 Cup (24 tbs)
  Unsalted butter/Margarine / butter softened 1 1⁄3 Cup (21.33 tbs), softened
  Salt 1⁄2 Teaspoon
  Egg 1
  Almonds 1 Cup (16 tbs), grated or finely chopped
  Sugar 1⁄2 Cup (8 tbs)
  Grated lemon peel 1 Teaspoon
  Egg 1 , slightly beaten
  Whole almonds/Maraschino cherries 2 , halved
Directions

Heat oven to 325°F.
Grease 10 or 9-inch springform pan.
Lightly spoon flour into measuring cup; level off.
In large bowl, blend all crust ingredients at lowest speed until dough forms.
Chill, if desired.
Divide dough in half; spread half in bottom of prepared pan.
In small bowl, blend all filling ingredients except whole almonds or cherries; spread over crust to within 1/2 inch of sides of pan.
Between waxed paper, press remaining dough to 10 or 9-incn circle.
Remove top layer of waxed paper; place dough over filling.
Remove waxed paper; press dough into place.
Garnish with almond or maraschino cherry halves.
Bake at 325°F. for 45 to 55 minutes or until light golden brown.
(Place foil on rack below pan during baking to guard against spillage.)
Cool 15 minutes; remove from pan.
Cool completely.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Servings: 
32

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