Lady Finger Cookies (Savoiardi)
Desserts Savoiardi are a sponge-like cookie originally from the Aosta Valley of Italy in the Alps, once known as the Duchy of Savoy (whence its name is derived). They figure prominently in several desserts, including puddings and tiramisu, as they absorb liquids excellently.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 8 method steps from beginning to end.
- Measure and arrange all 8 listed ingredients.
- Set aside about 30 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
If you choose to buy savoiardi in a store rather than make them, be sure of the date they were made as they have a very short shelf life.
Properly made savoiardi should never be soft.
Savoiardi are often enjoyed dipped in brandy and espresso coffee.
Adapted from the source recipe's notes.Method
- 01
Whip the eggs until very thick. Add sugar, oil, vanilla, baking powder, and lemon juice, and stir until combined.
- 02
Slowly fold in flour with a wooden spoon, continually adding until you have a very thick batter (you may need more or less flour).
- 03
On a large flat surface, such as a cutting board or plate, sift the powdered sugar.
- 04
Using a teaspoon, scoop walnut-sized balls of batter onto the powdered sugar, and roll each into an oval.
- 05
Transfer cookies to a cookie sheet lined with parchment paper, and cover with a single layer of parchment.
- 06
Place pans into an oven preheated to 200°C (392°F).
- 07
Bake for 5–15 minutes, until biscotti begin to turn golden.
- 08
Cool completely.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Papouten; view original image record .
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