Italian Ladyfingers
(Savoiardi)
(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.
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 teaspoon 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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