Lemon Almond Fingers (Diti Di Mandorle)
Recipe by Chef Gina DePalma, Dolce Italiano
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
In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt and set aside.
Using an electric mixer, beat together butter and granulated sugar on medium speed until light and fluffy, about 2 minutes.
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.
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.
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.