Categories: Cookies

Ingredients

• 2 C all purpose flour
• 3/4 C cornmeal
• 1 1/2 t baking powder
• 1 t salt
• 1 C sugar
• 3 large eggs
• 3 T lemon zest
• 3/4 C coarsly chopped almond slivers
• Frosting
• Lemon juice
• 2 C confectioner sugar
• 2 T butter
• dash vanilla extract

Directions

1. Bake 325 on convection

2. 2 loaf pans, lightly sprayed with Pam and wiped with paper towel and then use parchment paper on bottom of loaf pan. Spray parchment paper also

3. In large bowl, combine flour, cornmeal, baking powder and salt- set aside

4. In mixer bowl beat 3 eggs and add sugar to eggs and mix on high speed until mixture is pale yellow- about 3 minutes

5. Add lemon zest

6. Add flour mixture and beat slightly until just blended-dough is sticky

7. Stir in almonds

8. Let sit 5 minutes

9. Divide dough between 2 loaf pans

10. Bake about 30-35 minutes or until lightly browned

11. Remove from oven and pan- let sit 5 minutes

12. Cur loaf into 1/2 inch slices and place slices on baking sheet

13. Return to oven for 20-25 minutes, until lightly golden

14. Cool

15. Ice

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