CRUST:

2 2/3 c. all-purpose or unbleached flour
1 1/3 c. sugar
1 1/3 c. unsalted butter, very soft
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
4 whole almonds

Heat oven to 325 degrees. Grease 9 or 10-inch springform pan. Lightly spoon flour into measuring cup; level off.

In large bowl of electric mixer, blend all crust ingredients at lowest speed until dough forms. Chill, if desired. Divide dough in half; spread half in bottom of prepared pan.

In small bowl of mixer, blend all filling ingredients except whole almonds; 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 center with almonds.

Bake in preheated 325 degree oven for 55 to 60 minutes or until light golden brown. (Place foil on rack below pan during baking to guard against spillage.) Cool 15 minutes; remove from pan. Cool completely. Makes 24 servings.

NOTE: This cake is a rich, buttery delicacy to serve thinly sliced.