Lady Finger Cookies (Savoiardi)
Photo: Papouten, CC BY-SA 4.0
Savoiardi are crisp Italian sponge fingers that take their name from the Duchy of Savoy, where the Aosta Valley sits in the Alps. Their dry, open texture is the whole point, because it lets them soak up liquid without falling apart. That makes them the classic base for tiramisu and puddings, and a good partner for brandy or espresso. This version uses lemon juice and vanilla, and each cookie is rolled in powdered sugar.
Instructions
Whip the eggs until very thick. Add the white sugar, oil, vanilla, baking powder and lemon juice, and stir until everything is combined.
Fold in the flour slowly with a wooden spoon, adding it continually until the batter is very thick. You may need a little more or less flour than listed.
Sift powdered sugar over a large flat surface, such as a cutting board or plate. Use a teaspoon to scoop walnut-sized balls of batter onto the sugar, then roll each one into an oval.
Transfer the cookies to a cookie sheet lined with parchment paper, and cover them with a single layer of parchment.
Place the pans in an oven preheated to 200°C (392°F). Bake for 5 to 15 minutes, until the cookies begin to turn golden.
Let the cookies cool completely before serving or storing. Properly made savoiardi should never be soft.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
