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Shortbread crust
1/2 cup Butter, softened
1/2 cup ground Almonds
1/4 cup granulated Sugar
1/4 teaspoon Almond Extract
1 cup Flour
Filling
250 gm Cream Cheese
1/4 cup granulated Sugar
1 Egg
1/4 teaspoon Almond Extract
Apple Almond Topping
1/3 cup Brown Sugar, lightly packed
1 Tablespoon Flour
1/2 teaspoon Cinnamon
4 cups Apples, peeled and sliced
1/3 cup Slivered Almonds or Almonds, coarsely chopped
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Crust: in small mixing bowl, beat butter until light and fluffy. Add ground almonds, sugar and almond extract, and mix. Work flour into mixture until ball of dough forms. Place dough between two sheets of waxed paper and roll into 10" circle. Remove paper and turn pastry in 9" springform pan, gently pressing against side and bottom of pan. Refrigerate for 30 minutes. Filling: in another bowl, beat cream cheese until smooth. Beat in sugar, egg and extract. Pour into chilled crust. Topping: in a large bowl, combine sugar, flour and cinnamon. Arrange apple slices in circular fashion until used up. Sprinkle with almonds. Bake in 425F oven for 10 minutes, then turn down to 350F and bake 30 - 35 minutes longer or until apples are tender.
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