Cardamom-Lemon Polenta Cookie

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

Preparation

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.