1 c Almonds, peeled — ground
Fine
1 1/2 c Unbleached all purpose
Flour
1 1/2 c Finely ground cornmeal
3/4 c Sugar
Zest of 1 lemon
1 pn Salt
1 Egg plus 1 yolk — beaten
1/4 ts Vanilla extract
8 tb Butter
6 tb Vegetable shortening
Preheat oven to 400. Combine the dry ingredients well in a large mixing
bowl – almonds, flour, cornmeal, sugar, lemon zest, and salt. Add the
beaten egg and yolk and vanilla and stir vigorously. Cut the butter and
shortening into 1/2 inch cubes and using your fingertips or a pastry cutter
combine the butter and shortening with the other ingredients, working the
dough as little as possible. Knead the dough on a floured working surface,
using the heel of your hand, just enough to combine the fat with the dry
ingredients. Wrap in a dish towel and place in the refrigerator for 20
minutes. Meanwhile, butter and sprinkle with 1 tablespoon of fine cornmeal
a 12-inch round baking dish with low straight sides – a layer cake pan is
suitable. Remove the dough from the dish towel, place it in the baking
dish, and spread it evenly in the pan with your fingers. Do not overwork
the dough – it should be crumbly. Place in the oven and bake until golden,
about 40 minutes. If the edges of the cake begin to burn, cover with
aluminum foil. Remove from the oven when cooked, let cool, then transfer
from the baking dish to a serving platter. Serve at room temperature as an
accompaniment for fruit salad, peaches and wine, or fruit compote. Also
delicious on its own with a good cup of coffee on the patio with the
“Godfather” soundtrack playing in the background.
Yields
1 Servings