In a small bowl, combine all filing ingredients except whole almonds; blend well. Spread over crust to within ½ inch of sides of pan.
Between 2 sheets of waxed paper, press remaining dough to 10 or 9-inch round. Remove top sheet of waxed paper; place dough over filling. Remove waxed paper; press dough in place. Top with whole almonds.
Place cake on preheated cookie sheet. Bake at 325 degrees F. for 65 to 75 minutes or until top is light golden brown. Cool 15 minutes; remove sides of pan. Cool 1 hour or until completely cooled.
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