Served as dessert. Vegetarian dish. Speciality: Occasion - Dinner Party.

Crust

2 2/3 cups Flour

1 1/3 cups Sugar

1 1/3 cups Butter, softened (do not use margarine)

1/2 teaspoon Salt

1 Egg

Filling

1 cup finely chopped Almonds

1/2 cup Sugar

1 teaspoon grated Lemon peel

1 Egg, slightly beaten

4 whole blanched Almonds

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 lightl golden brown. Cool 15 minutes; remove sides of pan. Cool completely.

Preparation time: 20 minutes

Cooking time: 1 3/4 hours

Serves: 24

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