Cardamom-Lemon Polenta Cookie

Serve alongside the Blueberry Granita with Berry Compote.

Yield: 12 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 150
  • Calories from fat: 29%
  • Fat: 4.9g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.2g
  • Protein: 3g
  • Carbohydrate: 24.4g
  • Fiber: 1.2g
  • Cholesterol: 25mg
  • Iron: 0.9mg
  • Sodium: 18mg
  • Calcium: 12mg

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.
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