Description
Homemade Savoiardi, also known as Italian ladyfingers, are light, airy sponge cookies with a delicate crisp exterior and soft center. Perfect for tiramisu, layered desserts, or serving with coffee, these classic Italian cookies are simple to make and taste fresher and lighter than store-bought versions.
Ingredients
- 4 large eggs, separated
- 100g (1/2 cup) granulated sugar, divided
- 1/2 teaspoon vanilla extract
- 80g (2/3 cup) all-purpose flour
- 20g (2 tablespoons) cornstarch
- 1/2 teaspoon baking powder
- Pinch of salt
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 375°F (190°C). Line two baking trays with parchment paper and prepare a piping bag fitted with a plain round tip.
- In a medium bowl, beat the egg yolks with half of the sugar and vanilla extract for about 3 minutes until pale, thick, and creamy.
- In a separate clean bowl, whip the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and continue beating until stiff, glossy peaks form.
- Gently fold the whipped yolk mixture into the egg whites using a rubber spatula.
- Sift the flour, cornstarch, and baking powder over the mixture and fold gently until just combined. Avoid overmixing.
- Transfer the batter to the prepared piping bag and pipe 3- to 4-inch strips onto the baking trays, leaving space between each cookie.
- Dust the tops generously with powdered sugar and let them sit for 2 minutes.
- Bake for 10 to 12 minutes until lightly golden and slightly firm to the touch.
- Remove from the oven and cool completely on a wire rack. The cookies will crisp as they cool.
Notes
- Add lemon or orange zest for a citrus variation.
- Replace 1 tablespoon of flour with cocoa powder for chocolate ladyfingers.
- Use almond extract instead of vanilla for a richer flavor.
- For extra crisp cookies, bake again at 300°F (150°C) for 5 additional minutes.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 2 months.
- Room-temperature eggs create better volume and texture.
- A zip-top bag with the corner cut off can replace a piping bag.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 38
- Sugar: 3g
- Sodium: 18mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 18mg
