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Cook'n with Betty Crocker 
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Almond-Filled Cookie Cake |
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Serves: 24 Print this RecipeElizabeth Meijer - Danbury, Connecticut Bake-Off® Contest 30, 1982 Grand Prize Winner This buttery almond dessert recipe is adapted from a Dutch pastry. Thinly slice this tempting dessert to serve. CRUST 2 2/3 cups all-purpose 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 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 for easier handling. Divide dough in half; spread half in bottom of greased pan to form crust. In small bowl, combine all filling ingredients except whole almonds; blend well. Spread over crust to within 1/2 inch of sides of pan. Between 2 sheets of waxed paper, press remaining dough to 10- or 9-inch circle. Remove top sheet of waxed paper; place dough over filling. Remove waxed paper; press dough into place. Top with whole almonds. 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 completely. Nutrition Per Serving: Calories 240; Protein 3g; Carbohydrate 27g; Fat 14g; Sodium 50mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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