Almond-Filled Cookie Cake won the 30th Pillsbury Bake-Off in 1982. Recipe on Pillsbury.com by Elizabeth Meijer of Tucson, Arizona. It’s a giant cookie that you can slice like a cake and eat with a fork. Who knew! If you’re a fan of almonds, you’re gonna love this.
Funny thing is, while it’s a cookie and a cake, it’s baked in a springform pan which is usually used for a cheesecake. The crust is made much like a sugar cookie. You whip up the cookie crust dough by combining butter, sugar, eggs, flour and salt. With an electric mixer, blend on low speed until dough forms. Set aside. Then make the filling which is finely chopped almonds, sugar, lemon peel and an egg. Put half of the crust dough in a greased springform pan. Spread the filling on top, leaving a 1/2-inch border. Then you spoon the remaining dough on top and spread evenly. (Note: the recipe says to refrigerate dough and roll between two pieces of parchment. I skipped that step and it was fine.)
Press 5 slivered almonds on top of cake for decoration. Then bake for an hour or until light golden brown. I think mine cooked a little too long, but it was still very good. Sprinkle with powdered sugar, if desired. I think it looks pretty, don’t you?
Almond-Filled Cookie Cake
Ingredients
- Recipe courtesy of Pillsbury®
- Crust
- 2 2/3 cups Pillsbury BEST® All Purpose or Unbleached Flour
- 1 1/3 cups sugar
- 1 1/3 cups butter softened (do not use margarine)
- 1/2 teaspoon salt
- 1 egg
- Filling
- 1 cup finely chopped almonds
- 1/2 cup sugar
- 1 teaspoon grated lemon peel
- 1 egg slightly beaten
- 4 whole blanched almonds
Instructions
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Heat oven to 325°F. Place cookie sheet in oven to preheat. Grease 10 or 9-inch springform pan. In large bowl, blend all crust ingredients at low speed until dough forms. If desired, refrigerate dough for easier handling. Divide dough in half. Spread half in bottom of greased pan to form crust.
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In small bowl, combine all filling ingredients except whole almonds; blend well. Spread over crust to within 1/2 inch of sides of pan.
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Between 2 sheets of waxed paper, press remaining dough to 10 or 9-inch round. Remove top sheet of waxed paper; place dough over filling. Remove waxed paper; press dough in place. Top with whole almonds.
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Place cake on preheated cookie sheet. Bake at 325°F. for 65 to 75 minutes or until top is light golden brown. Cool 15 minutes; remove sides of pan. Cool 1 hour or until completely cooled.
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