Almond Cookies

"I was surprised by the lemony flavor." - Bob R.

Crust
2 2/3 cup all-purpose flour
1 1/3 cups granulated sugar
1 1/3 cups butter or margarine, softened
1/2 teaspoon salt
1 egg
Filling
1 teaspoon grated lemon rind
1 cup chopped, sliced almonds
1 egg, slightly beaten
1/2 cup granulated sugar
  1. Preheat oven to 325 degrees F. Grease and flour 10-inch springform pan.
  2. In a large mixing bowl combine all crust ingredients until a dough forms. Chill for about 2 hours.
  3. In a small mixing bowl combine all filling ingredients.
  4. Divide dough for crust in half. Spread 1/2 of the dough on the bottom of greased and floured 10-inch springform pan. You can press dough into pan. Spread filling evenly over dough. Then spread the remaining crust dough on top of the filling. Flatten out the dough and place on top of the filling. Seal up all holes in crust
  5. Bake in a slow oven at 325 degrees F. for 45-55 minutes. Place foil under pan in oven.
  6. Cool on wire rack. When completely cool, remove side from springform pan. Cut cookie into thin pie wedges.

Makes about 16? wedge-shaped cookies

©1998 Sandi Dobrowolsky


Click here for a picture of freshly baked Almond Cookie

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