Friday, July 01, 2005

Cardamom-Lemon Polenta Cookies

Cardamom-Lemon Polenta Cookies(Adapted from CL)

1/4 cup almonds, toasted and cooled
1 1/3 cups flour
1/2 cup white cornmeal
1/2 cup sugar
1 tablespoon grated lemon zest
3/4 teaspoon ground cardamom
1/8 teaspoon salt
3 tablespoons butter
1 tablespoon water
1 large egg
1 tablespoon powdered sugar

Preheat oven to 350

Finely grind cooled almonds in a food processor. Add flour, cornmeal, sugar, zest, cardamom and salt. Process until combined. Add butter, water, and egg - pulse 3 or 4 times or just until combined.

Coat a 9" springform pan with cooking spray. Press mixture evenly onto the bottom of the pan and sift powdered sugar over the top. Bake for 30 minutes or until lightly browned.

Carefully remove the outside ring and while warm, cut cookie into wedges.

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