Almond-filled Cookie Cake

==Ingredients==
;cookies
*2 2/3 cups 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 
==Directions==
#Heat oven to 325 degrees 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 1/2 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 degrees 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==
*Yield: 24 servings
*Recipe Provided By: Pillsbury Bake-Off, Elizabeth Meijer, Tucson, AZ, Bake-Off(R); Contest 30, 1982, $40,000 GRAND PRIZE WINNER
* Lindas Busy Kitchen Desserts Y-Group
Category:Lindas Busy Kitchen Desserts
Category:Cake Recipes
Category:Almond Recipes
Category:Lemon peel Recipes