Cardamom- Lemon Polenta Cookie

By Snoo

The dough procedure is simplified by combining the ingredients in several steps, creating a shortbread like texture when baked.

Serving size: 1 wedge
Cal 150
Fat 5g
Protein 3g
Carb 24g
Fiber 1g
Sodium 18mg

Ingredients

• 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

Step 1

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.