Cardamom-Lemon Polenta Cookie

Ingredients

• 0.3 cup blanched almonds and toasted
• 3 tablespoons butter 
• 1 large eggs 
• 1.3 cups flour all-purpose
• 0.5 cup granulated sugar 
• 0.8 teaspoon ground cardamom 
• 1 tablespoon lemon rind grated
• 1 tablespoon powdered sugar 
• 1 Dash salt 
• 1 tablespoon water 
• 0.5 cup cornmeal yellow

Equipment

• food processor
• oven
• knife
• springform pan
• measuring cup

Directions

1. Preheat oven to 35
2. Place almonds in a food processor; pulse until finely ground. Lightly spoon flour into dry measuring cups; level with a knife.
3. Add flour and next 5 ingredients (flour through salt) to food processor; process until combined.
4. Add butter, water, and egg; pulse 3 or 4 times or just until combined.
5. Lightly press mixture evenly into bottom of a 9-inch round springform pan coated with cooking spray.
6. Sprinkle with powdered sugar.
7. Bake at 350 30 minutes or until lightly browned.
8. Remove outer ring of springform pan, and cut cookie into 12 wedges while warm.