Serves: 24
Total Calories: 226
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 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 circle. Remove top sheet of waxed paper place dough over filling. Remove waxed paper press dough into 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 completely.
Nutrition Per Serving: Calories 240 Protein 3g Carbohydrate 27g Fat 14g Sodium 50mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Almond-Filled Cookie Cake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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