Almond-Filled Cookie Cake

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

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Servings 24

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( 29 ) Ratings

29 Ratings

5 Stars 17%

4 Stars

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1 Stars

Member Reviews ( 3 )

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Bake-Off® Contest 30, 1982

Elizabeth Meijer

Tucson, Arizona

ingredients 10
Prep Time 25 min
Total Time 2 hr 55 min

Ingredients

Crust

2 2/3: cups Pillsbury BEST® All Purpose or Unbleached 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

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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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/24 of Recipe

Calories: 250
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 7g, 7% ),
Cholesterol: 45mg; 45%;
Sodium: 50mg; 50%;
Total Carbohydrate: 27g; 27%
(Dietary Fiber 1g 1% Sugars 16g 16% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 6%;

Exchanges:

1 Starch; 1 Fruit; 2 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Daffy Duck

report Posted Aug. 2, 2010 1:06 AM

This is very easy to make and pretty to serve; however, it has no flavor whatever.

mrsclausme

report Posted Mar. 24, 2010 1:53 PM

This is a wonderful, rich tasting cookie-cake. I made it when the recipe first came out and still enjoy it to this day!

Jessie Y.

report Posted Jul. 25, 2006 1:47 PM

This cake is easy and delicious! The cake has the easiness of making cookies but the elegant look of a tart or cake. I''ve never taken leftovers home. I did try to subsitute wheat flour in the recipe once and I used too much. If you are going to use wheat flour, only use 1/4 - 1/2 cup of the total flour called for.