2 2/3 c. unbleached flour
1 1/3 c. sugar
1 1/3 c. butter, soft
1/2 tsp. salt
1 egg

ALMOND FILLING:

1 c. chopped almonds, blanched
1/2 c. sugar
Zest from 1 lemon
1 egg
Whole almonds for decorations

Throw sugar and zest in food processor and mix until zest and sugar are one. Toss in almonds until finely ground, add egg and mix. Spray springform pan with Pam, then pat half of dough mixture in bottom of pan. Spread almond filling on top of dough. Not quite to edges. Then pat rest of dough on top of that. Use a piece of wax paper to pat the dough so it doesn't stick to your hands. Decorate with whole almonds. Bake at 325 degrees for 55-60 minutes or until golden. Cool 15 minutes before removing from pan. Cool completely before serving. This freezes very nicely. It is also very rich and one cake goes a long way and can be cut into many pieces.