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Mar 2, 2008 10:30 AM

My Lemon Almond Cornmeal Cookies: Moist, Tart, Textured, Chewy

Lemon cookies are never lemony enough. Now I have developed a recipe where they are!
Hope some CHs might find this useful.

(Fregolata Veneziana) Adapted from book Crazy for Corn

4c. whole unskinned almonds(2 c. now; 2 c. at end)

2 ½ c. sugar ( 2 c. now; ½ c. at end)

1 c. grated lemon zest (8-16 lemons)Peel lemons w/ vegetable peeler, trying to avoid white pith; Mince by pulsing in small cuisinart.Leave 1 c. in cuisinart.(Freeze any extra.)

2 c. finely ground cornmeal

2 c. all purpose flour ( could sub some whole wheat flour)

1 tsp kosher salt

4 sticks unsalted butter, frozen , unwrapped and cut into 8-16 pieces

8 lg. egg yolks

1 T.+ 1 tsp vanilla extract

1 tsp. almond extract

¼ c. lemon juice from 1-2 peeled lemons

In cuisinart, pulse grind almonds.Measure 4 c. and return 2 c. to the cuisinart.
( Reserve 2 c. for later and add ½ c. sugar) In small cuisinart add 2 c. sugar to lemon zest. Puree so sugar is super melded with lemon!Add to almonds in cuisinart and pulse to combine. Add cornmeal, flour, salt and pulse to mix.Add butter and pulse til barely mixed and the size of peas. Lightly beat egg yolks through lem. jce. Add to cuisinart and pulse til just mixed. Mixture will be very wet.

With wet hands, press into ½” layer in pans that have been pam’d , lined with parchment and pam’d again. (maybe 2@ 9x13” pans or some combination of squares or loaf pans)
Sprinkle/press the reserved sugar/almond mixture on top.
Mixture will not rise much.
Bake at 350 degrees 20-30 min. til toothpick comes out clean. Lightly score while warm into 1” squares or diamonds with fork tines or knife; cut through after cooled and chilled.

These are very lemony (but not too tart), dense and moist, with lots of texture.
(Opt: add chopped fresh thyme to taste!)

These last a long time in the freezer.

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  1. *These last a long time in the freezer*

    not at my house

    1. This sounds like a really good recipe. All the flavors go really well together. I have a few questions: How much does it yield? What is the texture like? Do you think this batter would work for individual cookies rather than pressed in the pan?
      - Thanks

      1 Reply
      1. re: jwolf

        it's too wet and gooey to be handleable for cookies, so no. i can't describe the texture any better than my title, sorry.- kind of like a chewy Hermit, but w/ the grittiness of cornmeal.

        yield? well, depends how big you cut your squares.i tend to do them in 1.5 inch squares so maybe 50 per 9x13 pan.....

      2. Great-sounding recipe, thanks!
        I'm wondering what did you do with all of those de-zested lemons, after!

        1 Reply
        1. re: cimui

          marinades. i suppose you could freeze it...

        2. How many cookies does this make - looks like a lot of flour and almonds!

          1. This recipe sounds great! I love cornmeal in cookies and I'm a lemon junkie, so these are right up my alley. I'm planning on halving the recipe when I make it; any problems w/ that? Thanks for sharing...

            1 Reply
            1. re: Carb Lover

              hi carblover!Ooh, i'm honored! gee i can't think of any reason you couldn't halve this recipe. nor can i think of any reason you couldn't halve any baking recipe
              (at least that I have tried!) i so hope they work for you.