Ingredients[]
- cookies
- 2 2/3 cups 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
Directions[]
- Heat oven to 325 degrees 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.
- 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 round.
- Remove top sheet of waxed paper; place dough over filling.
- Remove waxed paper; press dough in place.
- Top with whole almonds.
- Place cake on preheated cookie sheet.
- Bake at 325 degrees 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[]
- Yield: 24 servings
- Recipe Provided By: Pillsbury Bake-Off, Elizabeth Meijer, Tucson, AZ, Bake-Off(R); Contest 30, 1982, $40,000 GRAND PRIZE WINNER
- Lindas Busy Kitchen Desserts Y-Group