| MANGIA BENE PASTA |
| ITALIAN LADYFINGERS (SAVOIARDI) |
| Makes about 3 dozen |
| Savoiardi, commonly known as "Lady Fingers" are delicate, light cookies from Italy that have been enjoyed by Italians for generations. Children love their simple goodness eaten as a snack alongside a glass of milk. Adults enjoy them between sips of espresso, cappuccino, or a glass of dessert wine. Ladyfingers are delicious on their own as a light and relatively low-calorie cookie but they may be used as a component in Zuppa Inglese, Zuccotto, and Tiramisu. They will keep well in a covered container in a cool dry place. |
| 4 eggs, separated |
| 2/3 cup sugar, divided |
| 1 tsp. vanilla |
| Pinch of salt |
| 3/4 cup flour |
| Granulated sugar, optional |
| Preheat oven to 375 degrees F. |
| Line 3 baking sheets with parchment paper, buttered wax paper, or silpat. |
| Prepare a pastry bag or cookie press with a 1/2-inch plain tube. |
| In the bowl of an electric mixer, combine the egg yolks, 1/3 cup of sugar, and vanilla. |
| Whisk on medium speed until very light and lemon-colored, about 5 minutes. |
| In another bowl, whisk the egg whites with the salt until they hold a soft peak. |
| Increase the mixer speed to high and whisk in the remaining sugar. |
| The egg whites should now have a soft, shiny peak. |
| Remove from the mixer. |
| Gently fold in the yolk mixture. |
| Sift the flour into the egg mixture. |
| Gently fold in the flour, making sure that the flour is evenly distributed. |
| Fill the pastry bag with some of the batter. |
| Pipe 3-1/2 inch strips about 1-1/2 inches apart on the prepared baking sheets. |
| Sprinkle with granulated sugar (optional) |
| Bake the ladyfingers for about 15 minutes until golden and firm to the touch. |
| Remove them, still on the paper, to a wire rack to cool. |
| When completely cool, remove them from the paper and enjoy. |
| You may store them in a covered container with paper between each layer. |
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