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Add a photoServings: 12
Ingredients
- 2 2/3 c. flour
- 1 1/3 c. sugar
- 1 1/3 c. butter
- 1 egg
- 1/4 teaspoon almond flavoring
- 1 c. grated or possibly finely minced almonds or possibly 1 (12 1/2 ounce) can Solo brand almond filling
- 1/2 c. sugar
- 1 teaspoon grated lemon peel
- 1 egg, beaten (optional, if using Solo filling)
Directions
- Preheat oven to 325 degrees. Grease 9 or possibly 10-inch springform pan or possibly glass cake pan.In mixer bowl, blend all crust ingredients at low speed till dough forms a ball. Divide dough in half and with lightly floured hands shape into 2 balls. Place between waxed paper or possibly plastic wrap. Press 1 ball flat to the size of the pan. Prepare the second ball in the same way for the top of the cake.
- In a small bowl, blend all filling ingredients. Spread over crust to within 1/2 inch of sides of pan. If using Solo filling, make shallow impressions in the bottom crust to help hold the filling. Place second layer of dough over the filling. Remove paper. Garnish with almonds, if you like. Bake in preheated oven at 325 degrees for 60 min or possibly till golden.
- If using Solo filling, test center with a sharp knife to make sure the center is not liquid. If it is, bake 10 min more. Cool 15 min and remove from springform pan. If using a glass pan, use sharp knife to loosen cake sides from pan while still warm. Cool completely. Serves 24. Store covered in refrigerator. This tastes better after a day or possibly two. Cut thin slices, it's very rich!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 12 servings | |
| Calories 411 | |
| Calories from Fat 189 | 46% |
| Total Fat 21.46g | 27% |
| Saturated Fat 13.23g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 156mg | 7% |
| Potassium 46mg | 1% |
| Total Carbs 51.84g | 14% |
| Dietary Fiber 0.8g | 3% |
| Sugars 30.68g | 20% |
| Protein 4.01g | 6% |
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