Ingredientes para Cardamom Lemon Polenta Cookies
- Blanched Almond
- All Purpose Flour
- Yellow Cornmeal
- Granulated Sugar
- Fresh Lemon Rind
- Ground Cardamom
- Salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup water
- 1 large egg
- Cooking Spray
- 2 tablespoons powdered sugar
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Cómo preparar Cardamom Lemon Polenta Cookies
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a food processor, pulse 1/2 cup blanched almonds until finely ground.
- Lightly spoon 1 ½ cups all-purpose flour into dry measuring cups and level with a knife.
- Add the flour to the food processor along with 1 cup polenta, ½ cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and 1 teaspoon ground cardamom. Process until combined.
- Add ½ cup (1 stick) unsalted butter, softened; ¼ cup water; and 1 large egg to the food processor. Pulse 3-4 times, or until just combined. Do not overmix.
- Gently press the mixture evenly into the bottom of the prepared springform pan.
- Sprinkle evenly with 2 tablespoons powdered sugar.
- Bake for 30-35 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out clean.
- Let cool completely in the pan before removing the outer ring. Cut into 12 wedges and serve.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
36g
Fat
10g
Carbs
7g
