Buttery Cornmeal Crisps

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Buttery Cornmeal Crisps

Buttery Cornmeal Crisps
1/2 cup slivered almonds toasted*
1/2 cup sugar
1/3 cup cornmeal
3/4 cup Land O'Lakes Sweet Cream Butter softened
1 1½ cups flour
1/4 tsp. ground cardamom
*To toast slivered almonds, cook on a baking sheet at 375°F for 5 to 10 minutes, checking and stirring frequently.

Prep: 15 minutes Cook: 10 to 12 minutesChill: several hours Makes: 2 dozen chips

1. Grind almonds and sugar in a blender or food processor until finely chopped. Transfer to a medium bowl and stir in cornmeal. Add butter, then flour and cardamom, mixing well with a fork or pastry blender. (Dough will be very dry.) With your hands, gather into a ball then shape into a 1-inch wide roll and wrap tightly in plastic wrap.
2. Chill for several hours or until firm. Preheat oven to 350°F and lightly spray a large baking sheet with nonstick cooking spray. Thinly slice dough and place on prepared baking sheet. Bake for 10 to 12 minutes or until lightly browned on the edges. Let crisps stand for a few minutes, then transfer to a rack to cool completely.
Nutritional Information:
(based on 2 crisps (or 1/12 of recipe): 210 calories, 3 g protein, 15 g total fat (8 g sat.), 19 g carbohydrate, 1 g fiber, 7 g sugar, 30 mg cholesterol, 85 mg sodium, 5 points


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