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Ingredients
| blanched almonds (whole): 1/4 cup (toasted) |
| all-purpose flour (unsifted): 1 1/3 cups |
| cornmeal: 1/3 cup |
| granulated sugar: 1/2 cup |
| lemon zest: 1 Tbl (grated) |
| cardamom (ground): 3/4 tsp |
| salt: 1 dash |
| salted butter: 3 Tbl |
| water: 1 Tbl |
| eggs: 1 (large) |
| cooking spray |
| powdered sugar (unsifted): 1 Tbl |
Cardamom-Lemon Polenta Cookies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350f degrees.
- 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.
- Lightly press mixture evenly into bottom of a 9 inch round springform pan coated with cooking spray.
- Sprinkle with powdered sugar.
- Bake at 350f degrees for 30 minutes or until lightly browned.
- Remove outer ring of springform pan, and cut cookie into 12 wedges while warm.