Almond Filled Cookie Cake
|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|
|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|
Heat oven to 325Â°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 325Â°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.