Almond-Filled Cookie Cake

  • Prep 25 min
  • Total 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

Steps

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1/24 of Recipe
Calories
250
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
7g
35%
Cholesterol
45mg
15%
Sodium
50mg
2%
Total Carbohydrate
27g
9%
Dietary Fiber
1g
4%
Sugars
16g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
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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