2 2/3 c. all-purpose flour
1 1/3 c. sugar
1 1/3 c. unsalted butter
1/2 tsp. salt
1 egg

FILLING:

1 c. grated or finely chopped almonds
1/2 c. sugar
1 tsp. grated lemon peel
1 egg, slightly beaten
2 whole almonds or maraschino cherries, halved

Preheat oven to 325 degrees. Grease a 9 or 10 inch springform pan. Lightly spoon flour into a measuring cup, level off. In a large bowl, blend crust ingredients with electric mixer at lowest speed until a dough forms. Chill if desired. Divide dough in half; spread half on bottom of prepared pan.

In a small bowl, blend all filling ingredients, except whole almonds or cherries; spread over crust to within 1/2 inch of sides of pan. Between waxed paper, press remaining dough to 9 or 10 inch circle. Remove top layer of waxed paper, place dough over filling. Remove waxed paper, press dough into place. Garnish with whole almonds or cherry halves. Bake at 325 degrees for 45 to 55 minutes or until light golden brown. Cool 15 minutes, remove from pan. 24 to 32 servings.