"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Almond Filled Cookie Cake Recipe

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This recipe for Almond Filled Cookie Cake, by , is from The German Oma's , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan StroinkPickering
Added: Thursday, November 6, 2008


2 2/3 cup all-purpose or unbleached flour
1 1/3 cups sugar
1 1/3 cups unsalted butter or margarine soft
1/3 tsp salt
1 egg

1 cup grated or finely chopped almonds
cup sugar
1 tsp grated lemon peel
4 whole almonds

1.Heat oven to 325. Grease 10 or 9 inch spring form pan. Lightly spoon flour into measuring cup: Level off.
2.In large bowl of electric mixer, blend all crust ingredients at lowest speed until dough forms. Chill, if desired. Divide dough in half: Spread half in bottom of prepared pan.
3.In small bowl of mixer, blend all filling ingredients except 4 whole almonds: Spread over crust to within inch of sides of pan.
4.Between waxed paper, press remaining dough to 10 or 9 inch circle. Remove top layer of waxed paper place dough over filling. Remove waxed paper: Press dough into place. Garnish center with almonds.
5.Bake in preheated 325 oven for 55 to 60 minutes or until light golden brown. Place foil on rack below pan during baking to guard against spillage. Cool 15 minutes remove from pan. Cool completely.

Preparation Time:
Preparation Time:
90 Minutes




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