Buttery Cornmeal Crisps

1/2 cup slivered almonds, toasted*
1/2 cup sugar (or sweetener of choice)
1/3 cup cornmeal
3/4 cup margarine, softened
1 1/2 flour
1/4 tsp ground cardamom

Grind almonds and sugar in a blender or food processor until finely chopped. Transfer to a medium bowl and stir in cornmeal. Add margarine, 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 1/2 " (4 cm) wide roll and wrap tightly in plastic wrap. Chill for several hours or until firm. Preheat oven to 350°F (175C) 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.

Makes 2 dozen crisps.

*To toast slivered almonds, cook on a baking sheet at 375°F for 5 to 10
minutes, checking and stirring frequently.