Preheat oven to 350 F.

Finely chop the almonds.

In a small bowl, whisk together the egg yolks, lemon zest and vanilla.

In a large bowl, combine whole wheat flour, cornmeal, sugar and salt.

Make a well in the center and add almonds and egg yolk mixture.

Mix until well combined.

Make a well in the center again. Add butter and shortening. Knead until the butter and shortening is well incorporated into the dough. (I found this easier to do by hand. The dough will not really come together. You just need to make sure all the dry ingredients are moistened by the butter/shortening.)

Spray a springform cake pan with non stick spray.

Press the dough into the cake pan.

Drop the cake pan on the counter a few times, to remove any air pockets.

Bake for 1 hour.

Cool and dust the top with powdered sugar. Slice.