Lemon Almond Shortbread Cake aka…HEAVEN in your mouth!


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 😉 Blog Lemon Almond Layer Shortbread Cake-3Blog Lemon Almond Layer Shortbread Cake-4Ingredients

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!dit-elle-Lauren

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