Ingredients:
2 2/3 cups flour
1 1/3 cups sugar
1 1/3 cups butter, softened ( do not use margarine)
1/2 teaspoon salt
1 eggs
1 cup finely chopped almonds
1/2 cup sugar
1 teaspoon grated lemon peel
1 eggs, slightly beaten
4 whole blanched almonds
Directions:
Heat oven to 325.
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 for 65-75 minutes or until top is light golden brown.
Cool 15 minutes; remove sides of pan.
Cool completely.
Servings: 24
Time preparation: 20 min.
Time total: 95 min.