SSB # 13 Almond Fingers (ditti di mandorle)

First, an update on the photo contest.

As I mentioned here, easycar.com is running another photo contest. Last year my picture of Venice came in 12th of 467 photos. It is early days in the contest, for awhile I was in first, now my three pics have slipped to 2nd, 3rd, and 4th. hmmm - that really won't do! So, if you haven't voted yet, click on through and vote for Chicago Bean, Tuscany Poppies, and Siena Tower. Remember, the best vote is a 10. There is no need to be shy, feel free to vote for all three! *smile*

My fourth picture was declined! Sadly it was the best of the lot I thought! Apparently it was too large so I am reformatting it and hopefully ballooning in Tuscany will be posted shortly.

And now back to baking with the Sunday Slow Bakers and their blogs . . .

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Another Sunday and another great recipe by Gina De Palma. This is the latest stage in the Sunday Slow Bakers' exploration of Dolce Italiano by Gina De Palma. Krista came up with the notion that it might be interesting to get a group of folks together to bake and blog each week. This week's recipe was selected by Terry.

I wasn't sure if I would be making these or not for two reasons - it has just been too warm to turn the oven on and second, one of the main ingredients is almond flour which I have been unable to find in the past. This morning at 6 am it was cool so turning the oven wasn't a disaster. The almond flour worked out as well - I found some at Whole Foods. Almond flour isn't a real flour, it is finely pulverized almonds. It wasn't cheap, now I have to think about what I can do with the rest of a $ 20 bag of pulverized almonds.

These cookies are simple to make - the dough comes together quickly (it was done by the time my coffee had dripped through the coffee maker). It chills for an hour, you then roll it into logs, slice off a cookie-sized piece, dip it in egg white, and sliced almonds. After 16 minutes in the oven (during which your kitchen will be filled with wonderful aromas) you take them out and cool 'em.

I really enjoyed the flavour and texture of these cookies. The centre was almost cake-like with a vary fine crumb. The flavour was a wonderful - lemon and almond with a subtle hint of vanilla. The almonds on the outside had crisped up which provided a great texture variation between the interior and the exterior.

Almond Fingers (ditti di mandorle)

Makes approx. 4 dozen cookies

2 cups unbleached all-purpose flour
3/4 cup almond flour
1/4 tsp baking powder
1/2 tsp kosher salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg, separated
Freshly grated zest of 1 lemon
1 tsp pure vanilla extract
2 cups sliced blanched almonds
Confectioner's sugar, for dusting

In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder and salt and set aside.

Using an electric mixer fitted with the paddle attachment, beat together the butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Beat in the egg yolk, followed by the lemon zest and vanilla extract, scraping down the sides of the bowl after each addition. Beat in the dry ingredients on low speed to make a stiff dough. Remove the dough from the bowl, flatten it into a disk, wrap it in plastic, and chill until firm enough to roll, about 1 hour.

Preheat the oven to 325. Lightly grease two baking sheets with nonstick cooking spray or butter or line them with parchment paper.

Place the almonds in a shallow bowl. In another shallow bowl, lightly beat the egg white with a fork until frothy.

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 1/2 inch in diameter. Cut the log into cylinders about 1 1/2 inches long. Roll each cylinder 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 1/2" 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 degrees 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.

You can check out what the other Sunday slow baker bloggers have been up to by clicking through to their blogs (although some are traveling this week or dealing with 115 degree weather and NOT baking . . perhaps we'll have to take on the trailer trash jellied salad cookbook for our next round):

Destination Anywhere
In and Out of the Garden
My Place in the Sun
Palmabella's Passions
Postcards From the Trail
Whistlestop Cafe Cooking
Baked Alaska

Comments

[Cindy Ruth]

Jerry, glad the cookies were worth the $20 for the almond flour. Maybe using the processor to make my own did affect the texture of mine-they didn't have a fine crumb. Guess I'll have to break down and make the purchase next time.

[Jerry]

Cindy Ruth - I'd be happy to send some almond flour you way - I have no idea what I can do with it now! LOL

[sandrac]

Oh no, I always feared this day would come....the day I learned the secret of these fantastic cookies! I see that it's almond flour that gives them their amazing texture!

I've been totally hooked on these for years, and every time I've found them in a bakery in Italy, I have bought and devoured too many.

And now that I know how to make them at home, it could be very dangerous for my diet. I just hope I can't find almond flour.....

[Cindy Ruth]

Jerry-I thought about ordering the almond flour on line, and I did look to see if any of our other recipes on the list called for it. Since they didn't, that's when I decided not to purchase. I'm sure you'll find some use for the leftover flour, maybe like more of these cookies? Or looking through Dolce Italiano for more things that call for it? Or what about a almond genoise cake?

[María I.]

This recipe along with the semolina lemony one are my favorite cookie recipes. Great flavor and texture.

[Rose]

Looks great! I'm counting down the days until vacation in Ontario.....can't wait till I get there!

[Jerry]

Sandra - you're close enough that I could bake some up and send them your way! *smile*

Cindy Ruth - I'll have to check the next few recipes before I make any grandiose plans for the almond flour. I've never order baking ingredients on-line and I'm not sure I will be able to find the almond flour all of the time.

I agree Maria - we had eaten half of these cookies before lunch! ARGH

Rose - we're looking forward to seeing you again!

[Robert]

Warm? What's that? We have had a return to winter weather here and apparently it is here to stay for the rest of summer...

This looks a great recipe! As per normal my waistline expands whilst reading your blog...

[Jerry]

Robert - there shall be a definite return to more low-fat items shortly. I am outta control! LOL

We had a cool June but things have gotten out of hand again. There is no need for extra heat right now.

[Kayte]

Maybe do a search on the net for more recipes for the almond flour? I know it doesn't keep as long as regular flour due to the nature of the nuts being subject to going rancid, etc., so to keep your investment viable, you might want to do some searching soon...just a thought. Baking more cookies and putting them in the freezer for Christmas cookie trays might be an option. Yours look lovely in the photo.

[Jerry]

I've been storing the almond flour in the refrigerator but it won't last forever. I will have tosearch for some recipes - I think Paul would be happy if I made more of these cookies every day!