lemon cornmeal cookies

i adapted this recipe from cookinglight.com. the original recipe was very try and a tad uninteresting. i had to add some more butter and liquid. i think the addition of rose flower water is nice. the original calls for water so you can sub it with no problems.

camera is having a fussy day so i'll post some pics later.

1/3 cup almond meal
1 1/3 cups organic spelt flour
1/2 cup yellow cornmeal
1/3 cup organic cane sugar
grated zest of 1 lemon
3/4 teaspoon ground cardamom
Dash of sea salt
4 tbl unsalted butter, diced
2 tbl rose flower water
1 lg organic egg

sliced almonds

preheat oven to 350°.

combine almond meal through salt in a food processor; process until combined. Add butter, rose flower water, and egg; pulse 3 or 4 times or just until combined.

Lightly press mixture evenly into bottom of a 9-inch round springform pan coated with cooking spray. Sprinkle with almonds.

bake 25 min.

cool a bit then slice.