Best 3 Almond Filled Cookie Cake Recipes

ALMOND FILLED COOKIE CAKE

Steps:

• 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.

HOW TO MAKE ALMOND FILLING

Steps:

• 1. Once you've blanched the almonds they will need to be dried. I place them on a cookie sheet lined with parchment paper and place them in an oven with just the heat of the pilot light. If you have an electric oven, heat oven on low and then turn off the oven, then place the almonds on the try in. Leave the door open. Leave them, but turn them over to dry all sides. Ingredients 1 cup blanched almonds 1/2 cup powdered sugar (sifted) 2 tablespoons organic or European unsalted butter, room temperature 1/2 teaspoon almond extract or almond oil 1 large egg whites, lightly beaten Directions Put almonds, sugar and butter into food processor. Process until almonds are finely ground, scraping bowl as necessary. Add almond extract and 2 Tbl of the beaten egg white. Process until mixed. Store in airtight container in the refrigerator until needed (up to 1 week). Bring to room temperature before using.

DUTCH ALMOND COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in eggs and extract. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness; cut with a floured 2-in. round cookie cutter. Place half of the circles 2 in. apart on ungreased baking sheets. Crumble 1/2 teaspoon almond paste over each; top with remaining circles. Pinch edges to seal., Cut a small slit in top of each cookie. Brush with egg white. Press an almond in each slit. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.