Cardamom-Lemon Polenta Cookie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1/4 cup blanched almonds, toasted |
1 1/3 cups all-purpose flour |
1/2 cup yellow cornmeal |
1/2 cup granulated sugar |
1 tablespoon grated lemon rind |
3/4 teaspoon ground cardamom |
dash of salt |
3 tablespoons butter |
1 tablespoon water |
1 large egg |
cooking spray |
1 tablespoon powdered sugar |
Directions:
1. Preheat oven to 350°.
2. Place almonds in a food processor; pulse until finely ground. Lightly spoon flour into dry measuring cups; level with a knife. Add flour and next 5 ingredients (flour through salt) to food processor; process until combined. Add butter, water, and egg; pulse 3 or 4 times or just until combined.
3. Lightly press mixture evenly into bottom of a 9-inch round springform pan coated with cooking spray. Sprinkle with powdered sugar. Bake at 350° 30 minutes or until lightly browned.
4. Remove outer ring of springform pan, and cut cookie into 12 wedges while warm.
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