Ingredients
- Butter (for the pan)
- 1 1/2 cups flour
- 1/2 cup yellow cornmeal
- 1/4 teaspoon baking powder
- View Story
- An unspoiled jewel in Italy’s lake district
- Dotted with beautiful towns and gorgeous views, a trip around this small lake lets you unwind, Italian style.
- See it all on this boot camp-style tour of Berkshires culture
- 1/2 teaspoon salt
- Grated rind of 1 lemon
- 1 cup whole roasted unsalted almonds
- 3/4 cup (1 1/2 sticks) butter, cut up, at room temperature
- 2/3 cup granulated sugar, plus extra for sprinkling
- 1 egg
- 1 teaspoon vanilla extract
- Confectioners’ sugar, for sprinkling
Preparation
Step 1
Set the oven at 350 degrees. Butter a 9-to-9½-inch fluted ceramic quiche pan or a springform pan. Line the bottom with a round of parchment paper cut to fit. Butter the paper and the sides of the pan. Set the pan on a rimmed baking sheet.
In a bowl, whisk the flour, cornmeal, baking powder, salt, and lemon rind to blend and set aside. In a food processor, work the almonds until they are coarsely chopped. Transfer to another bowl and set aside. Without cleaning the food processor, add the butter and pulse until it is soft. Add the „ cup granulated sugar and pulse to blend. Add the egg and vanilla and pulse to blend.
Add the flour mixture and all but ¼ cup of the almonds. Pulse just until the mixture forms large clumps. It should not come together to form a ball. Transfer the clumps to the pan and press them so they are evenly distributed. The top should not be smooth. Scatter the remaining almonds on top and sprinkle with granulated sugar.