Savoiardi (Italian Sponge Finger Biscuits)
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5 INGREDIENTS • 4 STEPS • 22MINS

Savoiardi (Italian Sponge Finger Biscuits)

Savoiardi are light, fluffy Italian sponge finger biscuits (Lady Fingers) that can be served by themselves, or used to make the classic Italian dessert Tiramisu. Eggs, sugar, vanilla and flour are combined and piped onto baking trays. Baked until golden, these delightfully light cookies are easy to make but very impressive - give it a go!
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Savoiardi are light, fluffy Italian sponge finger biscuits (Lady Fingers) that can be served by themselves, or used to make the classic Italian dessert Tiramisu. Eggs, sugar, vanilla and flour are combined and piped onto baking trays. Baked until golden, these delightfully light cookies are easy to make but very impressive - give it a go!
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One Pot Chef Show
Bringing you the best traditional, home-style and old forgotten classic recipes!
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22MINS

Total Time

Ingredients

Servings
12
us / metric
Egg
5
Eggs, separated
Caster Sugar
2/3 cup
Caster Sugar
Vanilla Extract
1 tsp
Vanilla Extract
All-Purpose Flour
1 cup
All-Purpose Flour
Baking Powder
1/2 tsp
Baking Powder

Nutrition Per Serving

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Calories
104
Fat
2.0 g
Protein
3.6 g
Carbs
17.5 g
Love This Recipe?
author_avatar
One Pot Chef Show
Bringing you the best traditional, home-style and old forgotten classic recipes!
http://onepotchef.blogspot.com/

Cooking Instructions

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step 1
Separate the Eggs (5). You will need 5 egg whites and 4 egg yolks. Set aside.
step 2
Put Egg Whites and Caster Sugar (2/3 cup) in a mixing bowl, beat it up until it's foamy. Then turn up the speed and keep beating it until we have stiff peaks.
step 2 Put Egg Whites and Caster Sugar (2/3 cup) in a mixing bowl, beat it up until it's foamy. Then turn up the speed and keep beating it until we have stiff peaks.
step 3
Take another bowl and add the Egg Yolks, Vanilla Extract (1 tsp), and the rest of sugar. Beat it together until it's pale and yellow. Gently fold in half of the egg white. Sift All-Purpose Flour (1 cup) and Baking Powder (1/2 tsp) into the bowl. Fold in with rest of the egg whites.
step 3 Take another bowl and add the Egg Yolks, Vanilla Extract (1 tsp), and the rest of sugar. Beat it together until it's pale and yellow. Gently fold in half of the egg white. Sift All-Purpose Flour (1 cup) and Baking Powder (1/2 tsp) into the bowl. Fold in with rest of the egg whites.
step 4
Spoon the mixture into a zip loc bag and snip off one corner. Take a baking tray lined with some non-stick baking paper. Pipe fingers onto the tray. Preheat the oven 180 degrees C (350 degrees F) and cook for 7 or 8 minutes just until they are lightly golden around the edges. Cool on the tray for 15 minutes then transfer them to a wire rack.
step 4 Spoon the mixture into a zip loc bag and snip off one corner. Take a baking tray lined with some non-stick baking paper. Pipe fingers onto the tray. Preheat the oven 180 degrees C (350 degrees F) and cook for 7 or 8 minutes just until they are lightly golden around the edges. Cool on the tray for 15 minutes then transfer them to a wire rack.

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Tags

Dairy-Free
Snack
Shellfish-Free
Cookies
Dessert
Vegetarian
Quick & Easy
Italian
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