A sandwich cookie-like cake with a lusciouslemon-kissed almond filling.
Recipe: Almond-Filled CookieCake
Crust: 2 2/3 cups all-purpose flour 1 1/3 cups granulated sugar 1 1/3 cups butter, softened 1/2 teaspoon salt 1 large eggFilling: 1 cup finely chopped almonds 1/2 cup granulated sugar 1 teaspoon grated lemon peel 1 large egg, slightly beaten 4 whole blanched almonds
In large bowl, blend all crust ingredientsat low speed until dough forms. Refrigerate for 1 hour.
Preheat oven to 325°F (160°C).Place cookie sheet in oven to preheat. Grease 10 or 9-inch springformpan.
Divide dough in half; spread half in bottomof prepared pan to form crust.
In small bowl, combine all filling ingredientsexcept whole almonds; blend well. Spread over crust to within1/2-inch of sides of pan.
Between 2 sheets of waxed paper, pressremaining dough to 10 or 9-inch circle. Remove top sheet of waxedpaper; place dough over filling. Remove waxed paper; press doughinto place. Top with whole almonds.
Place cake on preheated cookie sheet.Bake for 65 to 75 minutes or until top is light golden brown.Cool 15 minutes or wire rack; remove sides of pan. Cool completely.
Makes 24 servings.
Middle Eastern recipes, pistachio apricot bars, apricot cake, white chocolate almond filled apricotIf the Almond-Filled CookieCake recipe was useful and interesting, you can share it with your friends or leave a comment.