Italian Lemon Cornmeal Shortbread

These little delights were part of a Mediterranean themed multi-course meal served up with some twists to celebrate a visit from a friend of mine who was visiting recently from New Zealand. This cherished friend of mine I have known for 20 years, and now I am pleased to have met his charming wife and, on this recent journey, his handsome and inquisitive young son. It was a bittersweet visit as oceans separate us physically now that they have returned home. All things sweet must come to an end, until another day.

Much like biscotti, only less sweet and softer, the cornmeal imparts a pleasant grainy texture to this shortbread and each lemony bite literally melts in your mouth. Very easy to prepare with little fuss or mess, they are a wonderful way to cleanse your palate after a rich meal with a myriad of taste sensations.

The menu:

Baked Quinoa Falafel with Yogurt Tahini Lemon Sauce
Greek Salad
Gigantes Simmered in Garlicky Tomato Sauce
Greek-Style Lemon Rice
Cornmeal Shortbread
Chocolate Date Cake

Italian Lemon Cornmeal Shortbread

Recipe by Lisa Turner
Adapted from Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine
Cuisine: Italian
Published on May 23, 2014

Soft, melt-in-your-mouth lemony shortbread made with cornmeal and almond flour

Print this recipe

Ingredients:

7 tablespoons unsalted butter
1 cup almond flour
1/2 cup sugar
2 large egg yolks
grated zest and juice from 1 small lemon
1/4 teaspoon almond extract
1 teaspoon vanilla
1 scant cup cornmeal
3/4 cup spelt flour or unbleached white flour
1/2 teaspoon sea salt

Instructions:

Preheat the oven to 350°. Line a 9-inch pie plate or cake pan with parchment paper and lightly butter the surface.
In a saucepan, melt the butter over medium heat until it turns a light golden color, stirring often. Let cool for 10 minutes or until the butter reaches room temperature again but is not solid.
While the butter is cooling, combine the almond flour and sugar in a large bowl. Pour in the butter and beat with an electric mixer until well blended and fluffy. Add the egg yolks, lemon zest and juice, almond and vanilla extract, and beat until well blended, scraping down the sides as needed.
In a medium bowl, combine the cornmeal, spelt flour and salt. Sift into the butter mixture. Beat at low speed until the mixture is just combined.
Transfer the dough to the prepared pan and spread it out evenly. Bake in the preheated oven for 20 minutes. Reduce the heat to 300° and bake for another 20 minutes until lightly browned on top.
Let cool on a wire rack. Cut into wedges and serve.

Makes 12 to 15 wedges