by LE BEC FIN
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my 66 recipes »
Photo by James Ransom
A&M's Testing Notes:
Expand CollapseLE BEC FIN's Notes:
Expand1 cup unskinned raw almonds, ground fine and divided in half Ask a question about this ingredient
1/4 cup grated lemon zest Ask a question about this ingredient
1/2 cup white sugar Ask a question about this ingredient
1/2 cup finely ground fresh yellow cornmeal * Ask a question about this ingredient
1/2 cup all purpose flour Ask a question about this ingredient
1/4 teaspoon kosher salt Ask a question about this ingredient
4 ounces unsalted butter, cut into 16 pieces and frozen Ask a question about this ingredient
2 large eggs, lightly beaten Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
1 tablespoon lemon juice Ask a question about this ingredient
1/4 teaspoon almond extract Ask a question about this ingredient
2 tablespoons white sugar for topping Ask a question about this ingredient
1/2 cup reserved ground almonds for topping Ask a question about this ingredient
Butter or Pam 1 9" square metal pan.
Ask a question about this stepIn small processor, grind 1/2 cup sugar with lemon zest, scraping down the sides a few times, until pureed and wet but not soupy( This method really extracts a lot of lemon flavor.)
Ask a question about this stepInto a standard food processor, combine the ½ cup of almonds, flour, cornmeal and salt. Pulse twice to combine. Add butter. Pulse until butter is pea sized, as if making piecrust.
Ask a question about this stepCombine eggs through almond extract, add to processor along with sugar lemon zest mixture, and pulse til barely mixed. Press into pan, smoothing top with graduated cake spatula.
Ask a question about this stepScore mixture lightly into 2 inch tall diamonds, and put a pine nut in the center of each diamond, pressing down to adhere. For topping, combine 1/2 cup ground almonds with 2 Tablespoons of sugar, and mix well. Sprinkle this mixture evenly over the pan. Press down to adhere.
Ask a question about this stepBake 350 degrees F, 20-25 minutes until lightly browned and toothpick comes out clean. Cool , chill til firm, and cut into diamonds. (If you try cutting before it chills, mixture will crumble.)
Ask a question about this step* Fresh bulk yellow cornmeal or packaged organic cornmeal is far preferable in flavor to prepackaged supermarket cornmeal.
Ask a question about this stepso glad they worked for you! saw your canned seafood recipes just now- boy you sure do continue to push the envelope there!! hey, plse let me know what you think of my inari recipe i just entered!
best,
mindy
Oh my, these are awesome! I made them this morning for a dinner party tonight, and I just ate two straight from the pan. Cook's taste, right? I love the texture and the bright lemony flavor. I'm going to serve them alongside my orange sherbet (http://food52.com/recipes/12224_fizzy_orange_sherbet_cooler)...can't wait for dessert! Thanks for posting a recipe I'm sure to make again and again.
emily, you def made my day! heck, after feeling TOTALLY bummed yestday after hours of flailing and failing w / " the vodka pie crust "( ref my Hotline question), I'd say you helped considerably to restore my self confidence, so thank you!
p.s. you know what might be neat if you decide to do them again with your sherbet? add some thyme to them>>the herbal note of one of the 2 citrus- might help add a different dimension to their pairing.
I like the thyme idea! I've enjoyed leftovers for my 'second breakfast' two days in a row now...they keep beautifully.
These are wonderful! I made and brought them to a gnocchi making lesson and lunch today. They were the perfect ending to a simple but amazing meal. Everyone enjoyed them and many asked for the recipe. Thank you for the recipe, LBF!
wow, ginger, you just made my day! i am new to 52 and just learning the 'habits of the site' so to speak. (as in: my other 6 recipes for this citrus contest got a max of maybe 30 hits, but because this was a CP, it's had nearly 400 hits so far !)For me, the whole reason to post recipes is so others will try them and hopefully use them and spread the joy. And you're the first (non staff) 52er to try one of mine; so I am 'wicked psyched' as we say here in MA.!!thanks so much for sharing your experience w/ the recipe.
btw, i lived in Honolulu in 1969 for my senior yr of high school. hoping to visit again some winter.
Hanama Bay; what a trip!
Great recipe! These are on my list of things to try!
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
These were really wonderful- full of lemon's brightness! You Rock!