3/4 cup yellow cornmeal
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
2/3 cup whole blanched almonds
3/4 cup sugar
1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, softened
3 large eggs
3/4 teaspoon vanilla

Accompaniment: peach and berry compote
almond, cornmeal, cake

2 2/3 cups blanched almonds (about 3/4 pound)
1/2 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons almond extract
1/2 prepared Basic Butter Cookie Dough at room temperature
2 egg whites, beaten lightly
almond, butter, crisps

2 1/2 cups confectioners sugar
4 oz cream cheese, softened
1/4 teaspoon almond extract
1 tablespoon whole milk
almond, cream, cheese