Shelly's Recipe

ALMOND FILLED DUTCH COOKIE CAKE

Category: Cakes

Crust
2 2/3 cups flour
1 1/2 cups sugar
1 1/2 cups butter, do not substitute
1/2 tsp salt
1 egg

Filling
1 cup finely copped almonds
1/2 cu sugar
1 tsp grated lemon peel
1 egg, slightly beaten
4 whole blanched almonds

Preheat oven to 325. Place cookie sheet in oven to preheat. Grease a 10 or 9 inch springform pan. In a bowl, blend crust ingredients until a dough forms. If desired, refrigerate for easier handling. Divide dough in half; spread in bottom of greased pan to form crust.

In a small bowl, combine 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 a 10 or 9 inch circle. Remove top sheet of waxed paper, place dough over filling and press into place. Top with whole almonds. Place cake on preheated cookie sheet and bake for 65 to 75 minutes or until top is light golden brown. Cool 15 minutes; remove sides of pan. Cool completely before cutting into wedges.