Lemon Almond Fingers (Diti Di Mandorle)
NORMAL | 1.5 HOURS | MAKES 4 DOZEN
Recipe by Chef Gina DePalma, Dolce Italiano
Ingredients
2 Cups all-purpose flour
¾ Cup ENZO’S TABLE Almond Flour
¼ Tsp. baking powder
½ Tsp. kosher salt
1 Cup (2 sticks) unsalted butter, softened
1 Cup granulated sugar
1 Large egg, separated
1 Lemon, zested
1 Tsp. pure vanilla extract
2 Cups ENZO’S TABLE Sliced Almonds
Confectioners’ sugar, for dusting
Directions
Step 1
In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt and set aside.
Step 2
Using an electric mixer, beat together butter and granulated sugar on medium speed until light and fluffy, about 2 minutes.
Step 3
Beat in egg yolk, lemon zest and vanilla extract, scraping down the sides of the bowl after each addition. Beat in dry ingredients on low speed to make a stiff dough. Remove the dough from the bowl, flatten into a disk, wrap in plastic, and chill until firm enough to roll, about 1 hour. Preheat the oven to 325˚F. Lightly grease two baking sheets with nonstick cooking spray, butter, or line with parchment paper.
Step 4
Divide the dough into 3 equal pieces. Work with 1 piece at a time, keeping the other portions wrapped and refrigerated. Roll the piece of dough into a narrow log ½ inch in diameter. Cut the log into “fingers” about 1 ½ inches long. Roll each “finger” in the beaten egg white, then in the sliced almonds to coat it completely. Place the cookies on the prepared sheets, spacing them evenly, about ½ inch apart. Repeat with the remaining portions of dough.
Step 5
Bake the cookies until they are firm and the almonds are lightly golden brown, 14 to 16 minutes, rotating the sheet 180˚ halfway through the baking time to ensure even browning. Allow the cookies to cool on the sheets for 1 or 2 minutes, then use a spatula to remove them gently to a wire rack to cool completely. Dust the cookies generously with confectioners’ sugar. The cookies can be stored in an airtight container, layered between sheets of parchment paper, in a cool, dry place for up to 4 days.
