Savoiardi Biscuits, also known as ladyfingers, are crisp and light little cakes much loved in Italian pastry tradition. Originating from the Piedmont region, they are mainly used to make the famous tiramisu, but they are also delicious enjoyed on their own, dipped in coffee, in creams or in sweet soups. Difficulty: 2/3.
Separate the yolks from the whites and beat the yolks with the sugar until you obtain a frothy, pale cream
Gradually add the flour and incorporate it
Meanwhile, beat only eight of the egg whites with a pinch of salt and then fold them into the rest of the batter
Place the mixture into a piping bag fitted with the largest tip and pipe 8-9 cm long strips onto a floured baking sheet
Dust them generously with additional icing sugar and bake in a moderate oven for 20-30 minutes
Silicone spatula
Piping bag with star tips
Store the savoiardi biscuits in an airtight container, preferably in a cool, dry place.
Italy, Piemonte
| Energy (kcal) | 246.88 |
| Carbohydrates (g) | 45.81 |
| of which Sugars (g) | 28.82 |
| Fat (g) | 4.38 |
| of which Saturates (g) | 1.55 |
| Protein (g) | 8.66 |
| Fiber (g) | 0.53 |
| Sale (g) | 0.14 |
