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Cardamom-Lemon Polenta Cookie

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Yield 12 servings (serving size: 1 wedge)

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

Nutrition 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

How to Make It

  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.