Serve alongside the Blueberry Granita with Berry Compote.

Joanne Weir
Recipe by Cooking Light August 2006


Recipe Summary test

12 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

150 calories; calories from fat 29%; fat 4.9g; saturated fat 1.9g; mono fat 1g; poly fat 0.2g; protein 3g; carbohydrates 24.4g; fiber 1.2g; cholesterol 25mg; iron 0.9mg; sodium 18mg; calcium 12mg.