| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Italian |
Desserts, Cakes, N. italian, Ethnic |
12 |
Wedges |
INGREDIENTS
| 1 |
c |
Raw almonds |
| 1/2 |
c |
Granulated sugar |
| 7 |
tb |
Unsalted butter; melted and cooled |
| 2 |
|
Egg yolks |
| 2 |
ts |
Lemon juice |
|
|
Grated zest of 1 lemon |
| 1 |
ts |
Vanilla extract |
| 1/4 |
ts |
Almond extract |
| 7/8 |
c |
Fine yellow cornmeal |
| 3/4 |
c |
All-purpose flour |
|
pn |
Salt |
| 1/4 |
c |
Raw almonds or skinned toasted hazelnutsl coarsely chopped |
| 2 |
tb |
Turbinado sugar |
INSTRUCTIONS
Grnd the almonds to a coarse powder in a nut grinder or a mortar and
pestel, or grind them and 2-3 tablespoons of the granulated sugar in a
blender or food processor fitted with a steel blade to a coarse powder. add
the remaining sugar and process to a very fine powder. Transfer to a mixer
or a large mixing bowl and beat in butter until blended. Add the egg yolks,
lemon juice, lemon zest and vanilla and almond extracts and mix until well
blended, Sift the cornmeal, flour and salt ove rhte almond mixture and
stir untilt he dough comes together. It is important not to overwork the
dough. Butter an 8 or 9 inch pie plate. Spread dough in the pan, using your
fingers to distribute the dough to edge. Sprinkle with almonds and
turbinado sugar. Heat oven to 350 degrees F. Bake for 20 minutes. Reduce
the heat to 300 degrees and bake for 20 minutes longer. Cool completely on
a rack and cut into wedges to serve.
Source: Suzanne J Sams, 1023346,416 Formatted by Lisa Crawford, Easter 1996
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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