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5 from 1 vote

Almond-Filled Cookie Cake

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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Inactive Time 1 hour
Total Time 2 hours 20 minutes
Servings 10 servings
Calories 579kcal
Author Lise Sullivan Ode

Ingredients

Crust

  • 2 ⅔ cups Pillsbury BEST® All Purpose or Unbleached Flour
  • 1 ⅓ cups sugar
  • 1 ⅓ cups butter softened (do not use margarine)
  • ½ teaspoon salt
  • 1 large egg

Filling

  • 1 cup finely chopped almonds
  • ½ cup sugar
  • 1 teaspoon grated lemon peel
  • 1 large egg slightly beaten
  • 4 whole blanched almonds

Instructions

  • 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.
  • In small bowl, combine all filling ingredients except whole almonds; blend well. Spread over crust to within ½ inch of sides of pan.
  • 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.
  • 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.

Notes

Recipe courtesy of Pillsbury®

Nutrition

Calories: 579kcal | Carbohydrates: 65g | Protein: 8g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 348mg | Potassium: 161mg | Fiber: 3g | Sugar: 37g | Vitamin A: 811IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg