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

Heat oven to 320 degrees. Grease 9 or 10 inch springform pan. Lightly spoon flour into measuring cup; level off. In large bowl, 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, 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 almond or maraschino cherry halves.

Bake at 320 degrees for 45-55 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 24-32 servings.