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Almond Filled Cookie Cake Recipe
|All purpose flour/Unbleached flour||2 1⁄3 Cup (37.33 tbs) (Pillsbury's Best®)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Unsalted butter/Margarine / butter softened||1 1⁄3 Cup (21.33 tbs), softened|
|Almonds||1 Cup (16 tbs), grated or finely chopped|
|Sugar||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1 Teaspoon|
|Egg||1 , slightly beaten|
|Whole almonds/Maraschino cherries||2 , halved|
Calories 180 Calories from Fat 89
% Daily Value*
Total Fat 10 g15.8%
Saturated Fat 5.1 g25.5%
Trans Fat 0 g
Cholesterol 33.4 mg
Sodium 35.9 mg1.5%
Total Carbohydrates 21 g6.8%
Dietary Fiber 0.82 g3.3%
Sugars 12.7 g
Protein 2 g4.8%
Vitamin A 5% Vitamin C 0.34%
Calcium 1.8% Iron 3.6%
*Based on a 2000 Calorie diet
Grease 10 or 9-inch springform pan.
Lightly spoon flour into measuring cup; level off.
In large bowl, blend all crust ingredients at lowest speed until dough forms.
Chill, if desired.
Divide dough in half; spread half in bottom of prepared pan.
In small bowl, blend all filling ingredients except whole almonds or cherries; spread over crust to within 1/2 inch of sides of pan.
Between waxed paper, press remaining dough to 10 or 9-incn circle.
Remove top layer of waxed paper; place dough over filling.
Remove waxed paper; press dough into place.
Garnish with almond or maraschino cherry halves.
Bake at 325Â°F. for 45 to 55 minutes or until light golden brown.
(Place foil on rack below pan during baking to guard against spillage.)
Cool 15 minutes; remove from pan.