Cardamom-Lemon Polenta Cookie

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Cardamom-Lemon Polenta Cookie

 

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

 

 

 

 

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.

 

Yield: 12 servings (serving size: 1 wedge)

 

Source: Cooking Light, JUNE 2003

Formatted by Chupa Babi: 07.10.08

 

CALORIES 150 (29% from fat); FAT 4.9g (sat 1.9g,mono 1g,poly 0.2g); IRON 0.9mg;

CHOLESTEROL 25mg; CALCIUM 12mg; CARBOHYDRATE 24.4g; SODIUM 18mg; PROTEIN 3g;

FIBER 1.2g

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