Ingredients
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1/4 cup blanched almond, toasted
1 1/3 cups all-purpose flour
1/3 cup yellow cornmeal
1/2 cup granulated sugar
1 tablespoon grated fresh lemon rind
3/4 teaspoon ground cardamom
1 dash salt
3 tablespoons butter
1 tablespoon water
1 large egg
cooking spray
1 tablespoon powdered sugar
Preparation
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Preheat oven to 350f degrees.
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 350f degrees for 30 minutes or until lightly browned.
Remove outer ring of springform pan, and cut cookie into 12 wedges while warm.
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