Lady Finger Cookies (Savoiardi)
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.
- Prep
- 17 min
- Cook
- 38 min
- Total
- 55 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Whip the eggs until very thick. Add sugar, oil, vanilla, baking powder, and lemon juice, and stir until combined.
Procedure
Slowly fold in flour with a wooden spoon, continually adding until you have a very thick batter (you may need more or less flour).
Procedure
On a large flat surface, such as a cutting board or plate, sift the powdered sugar.
Procedure
Using a teaspoon, scoop walnut-sized balls of batter onto the powdered sugar, and roll each into an oval.
Procedure
Transfer cookies to a cookie sheet lined with parchment paper, and cover with a single layer of parchment.
Procedure
Place pans into an oven preheated to 200°C (392°F).
Procedure
Bake for 5–15 minutes, until biscotti begin to turn golden.
Procedure
Cool completely.
Notes, tips, and variations
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.
Notes, tips, and variations
Properly made savoiardi should never be soft.
Notes, tips, and variations
Savoiardi are often enjoyed dipped in brandy and espresso coffee.
Warnings
Savoiardi absorb liquid very quickly. If too much liquid is absorbed then the cookie breaks and falls apart.
Photo: Papouten · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 12 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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