Viennese Streusel Cookie Torte

Steps

• 1

  Heat oven to 350°F. Spray 10- or 9-inch springform pan with cooking spray. Remove half of cookie dough from wrapper; refrigerate remaining half until needed. Place dough between 2 sheets of lightly floured waxed paper; roll to form 10-inch round. (DO NOT EAT RAW COOKIE DOUGH AFTER ROLLING OUT ON FLOURED SURFACE.) Refrigerate while preparing remainder of torte.
• 2

  With floured fingers, press remaining half of dough evenly in bottom of pan. Spread preserves over dough; sprinkle with vanilla baking chips and pudding mix. Remove dough round from refrigerator. Peel off top sheet of waxed paper. Carefully invert dough over mixture in pan; remove waxed paper. Press edges to fit.
• 3

  In small bowl, mix flour and sugar until well blended. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Brush top of dough with egg white; sprinkle with flour mixture and almonds.
• 4

  Bake 40 to 50 minutes or until edges are golden brown. Run knife around side of pan to loosen torte. Cool 45 minutes. Carefully remove side of pan. Serve warm.