"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Almond Filled Cookie Cake Recipe

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This recipe for Almond Filled Cookie Cake, by , is from Mom & Pops Kitchen and Then Some, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom
Added: Monday, November 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 2/3 c. flour
1 1/3 c. sugar
1 1/3 c. unsalted butter or margarine
1/2 tsp. salt
1 egg
Filling:
1 c. finely chopped almonds
1/2 c. sugar
1 tsp. lemon peel
1 egg slightly beaten

Directions:
Directions:
Prepare filling first:
In a small bowel blend all filling ingredients and set aside.
Heat oven to 325. Grease 9or 10 in. spring form pan. Lightly spoon flour into measuring cup and level off. In large bowl blend all ingredients on lowest speed until dough forms. Chill if desired. Divide dough in half. Spread half in bottom of pan. Spread filling on top. Take second half of dough and press between two pieces of wax paper. spread dough out to be a 9 or 10 in circle. remove bottom layer of wax paper and lay dough on top of filling.

Personal Notes:
Personal Notes:
Mom must have liked this cake because it took up a whole notebook page of writing. Being the excellent cook she was, she didn't bother mentioning the time it takes to cook. My guess is she would eyeball it...maybe stick a toothpick in it and just kind of instinctively know when it was ready to come out of the oven.

 

 

 

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