Almond-Filled Cookie Cake

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
  • ingredients 10
  • servings 24

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
  • 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.
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