A sandwich cookie-like cake with a luscious lemon-kissed almond filling.

Almond-Filled Cookie Cake

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 egg

 

Filling:
1 cup finely chopped almonds
1/2 cup granulated sugar
1 teaspoon grated lemon peel
1 large egg, slightly beaten
4 whole blanched almonds

1. In large bowl, blend all crust ingredients at low speed until dough forms. Refrigerate for 1 hour.
2. Preheat oven to 325°F (160°C). Place cookie sheet in oven to preheat. Grease 10 or 9-inch springform pan.
3. Divide dough in half; spread half in bottom of prepared pan to form crust.
4. In small bowl, combine all filling ingredients except whole almonds; blend well. Spread over crust to within 1/2-inch of sides of pan.
5. 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.
6. 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.