Here’s another favorite from my childhood, before anyone ever uttered Paleo or Whole30 :).
It is in no way healthy, but again…worth every caloric bite. I mean, what’s life without the occasional indulgence?? BORING 😉 Ingredients
Crust/Topping
- 2 2/3 Cup Flour
- 1 1/2 Cup Sugar
- 1 1/2 Soft Butter
- 1/2 Teaspoon Salt
- 1 Egg
Filling
- 1 Cup finely chopped almonds
- 1/2 Cup Sugar
- 1 Teaspoon lemon peel
- 1 Egg (slightly beaten)
- 1/2 Teaspoon Cinnamon
Directions
- Preheat oven to 325 and grease a 9 or 10 inch spring form pan
- Mix crust on low either in mixer or cuisinart til it forms a ball.
- Divide dough in half. Spread 1/2 in the bottom of the pan. Put other half in the refrigerator.
- Toss almonds in Cuisinart until finely chopped (or buy pre diced almonds). Toss the rest of the ingredients in and blend.
- Spread filling over crust to within a 1/2 inch of the edge.
- Press remaining dough on waxed paper to 9 or 10 inch circle. Place over filling and press into place.
- Place foil underneath pan and bake for 55-60 minutes until edges get light brown. It will leak all over your oven if you don’t.
- Cool for at least 15 minutes. It keeps really well, so I even make it the night before I want to eat it, and it’s still dense and moist. YUM!!! Serve all on it’s own, or with yogurt or ice cream and some fresh fruit! ENJOY!
Oh my this looks soooooo good! I love almond based cakes and your photos are great too.
LikeLike
I can honestly say you will NOT be disappointed if you make this!! SO YUMMY!!! And thank you!! 🙂
LikeLike