Cardamom-Lemon Polenta Cookies Recipe

Name: Cardamom-Lemon Polenta Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup blanched almond, toasted, 1 1/3 cups all-purpose flour, 1/3 cup yellow cornmeal, 1/2 cup granulated sugar, and more.

Yes, Cardamom-Lemon Polenta Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cardamom-Lemon Polenta Cookies

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