Cardamom-Lemon Polenta Cookie

Serve alongside the Blueberry Granita with Berry Compote.


12 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 150
Caloriesfromfat 29 %
Fat 4.9 g
Satfat 1.9 g
Monofat 1 g
Polyfat 0.2 g
Protein 3 g
Carbohydrate 24.4 g
Fiber 1.2 g
Cholesterol 25 mg
Iron 0.9 mg
Sodium 18 mg
Calcium 12 mg


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


Preheat oven to 350°.

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 350° 30 minutes or until lightly browned.

Remove outer ring of springform pan, and cut cookie into 12 wedges while warm.

Joanne Weir,

Cooking Light

August 2006
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