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Almond Filled Cookie Cake

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“From Pillsbury Bake-Off. I think this sounds good!!”
READY IN:
1hr 35mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

  • Crust
  • 2 23 cups flour
  • 1 13 cups sugar
  • 1 13 cups butter, softened (do not use margarine)
  • 12 teaspoon salt
  • 1 egg
  • Filling
  • 1 cup finely chopped almonds
  • 12 cup sugar
  • 1 teaspoon grated lemon peel
  • 1 egg, slightly beaten
  • 4 whole blanched almonds

Directions

  1. Heat oven to 325.
  2. Place cookie sheet in oven to preheat.
  3. Grease 10 or 9 inch springform pan.
  4. In large bowl, blend all crust ingredients at low speed until dough forms. If desired, refrigerate for easier handling.
  5. Divide dough in half; spread half in bottom of greased pan to form crust.
  6. In small bowl, combine all filling ingredients except whole almonds; blend well.
  7. Spread over crust to within 1/2 inch of sides of pan.
  8. Between 2 sheets of waxed paper, press remaining dough to 10 or 9 inch circle.
  9. Remove top sheet of waxed paper; place dough over filling.
  10. Remove waxed paper; press dough into place.
  11. Top with whole almonds.
  12. Place cake on preheated cookie sheet.
  13. Bake at 325 for 65-75 minutes or until top is light golden brown.
  14. Cool 15 minutes; remove sides of pan.
  15. Cool completely.

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