Lemon Almond Cornmeal Shortbread Diamonds

Directions

1. Butter or Pam 1 9" square metal pan.
2. In small processor, grind 1/2 cup sugar with lemon zest, scraping down the sides a few times, until pureed and wet but not soupy( This method really extracts a lot of lemon flavor.)
3. Into a standard food processor, combine the ½ cup of almonds, flour, cornmeal and salt. Pulse twice to combine. Add butter. Pulse until butter is pea sized, as if making piecrust.
4. Combine eggs through almond extract, add to processor along with sugar lemon zest mixture, and pulse til barely mixed. Press into pan, smoothing top with graduated cake spatula.
5. Score mixture lightly into 2 inch tall diamonds, and put a pine nut in the center of each diamond, pressing down to adhere. For topping, combine 1/2 cup ground almonds with 2 Tablespoons of sugar, and mix well. Sprinkle this mixture evenly over the pan. Press down to adhere.
6. Bake 350 degrees F, 20-25 minutes until lightly browned and toothpick comes out clean. Cool , chill til firm, and cut into diamonds. (If you try cutting before it chills, mixture will crumble.)
7. * Fresh bulk yellow cornmeal or packaged organic cornmeal is far preferable in flavor to prepackaged supermarket cornmeal.