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Almond-Filled Cookie Cake

Almond-Filled Cookie Cake
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Grated lemon peel brings out the flavor of almonds in a moist filling of a sandwich cookie-like cake.

Prep Time:
25 Min
Total Time:
2 Hr 55 Min
Makes:
24 servings
Pillsbury Bake-Off
Elizabeth Meijer
Tucson, AZ
Bake-Off® Contest 30, 1982
$40,000 GRAND PRIZE WINNER
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INGREDIENTS
Crust
2 2/3cups Pillsbury BEST® All Purpose or Unbleached Flour
1 1/3cups sugar
1 1/3cups butter, softened (do not use margarine)
1/2teaspoon salt
1egg
Filling
1cup finely chopped almonds
1/2cup sugar
1teaspoon grated lemon peel
1egg, slightly beaten
4whole blanched almonds
DIRECTIONS
1.Heat oven to 325°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.
2.In small bowl, combine all filling ingredients except whole almonds; blend well. Spread over crust to within 1/2 inch of sides of pan.
3.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.
4.Place cake on preheated cookie sheet. Bake at 325°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.
High Altitude (3500-6500 ft)  No change.
High Altitude (3500-6500 ft)

No change.

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