Recipe by PEGW
"Also known as Lady Fingers, these keep very well in an airtight container."
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so very good. i will next time use it as a base for making a tiramisu or a custard trifle!! Better than the kind you buy in a store.
I was in the mood to make cookies today but a different kind. These looked like they would fit well. Making it was interesting and kind of fun too. Adding the flour was just weird. It didn't mix well so my first few cookies were just egg tasting. I mixed it more cause I noticed it was clumpy and the second batch was a little more firm. I didn't use a piping bag cause I don't have one so I just spooned then on the cookie sheet. My first impression when I took them out of the oven was "great I messed it up" they were very soft almost like making marangue. After cooling for an hour they are now sticky and kind of goowy. They have an interesting texture. I used orange extract instead of vanilla cause I ran out. The taste if good. I don't think I'll make these again though cause I was looking more for a cookie then this. Maybe I just didn't do it right, I don't know. Thanks for sharing.
Thank you for a great recipe! I grew up on Savoiardi biscuits and they are undoubtedly my favourite thing to dunk in coffee. I coated them in caster sugar as soon as they came out of the oven. Definitely worth submitting a photo and a thumbs up!
This is a perfect and simple recipe. I have used these to make Tiramisu with great success. I was also able to make these cookies using a gluten free baking mix instead of the flour and no one could tell the difference! My SIL who has Celiac disease was thrilled!
These lady fingers turned out perfect for my tiramisu. What I changed- I poured all of the batter into a 9x13 baking dish. I took it out of the oven 2 minutes early because the top was a beautiful brown and I didn't want to ruin it. I took it out of the pan (used parchment paper for easy removal) and turned it over. Placed it back into the oven to give the bottom a nice color. A true Classic tiramisu uses a harder lady finger so I wanted it to be a little firmer. These were perfect! Thank you for this recipe. I've been looking for a long time.
I made this for my tiramisu because I didn't like the ladyfingers I bought from whole foods. They were too small. The ones I made from this recipe looked like the picture shown but flatter. I might not have beaten the eggs enough also the heat from mykitchen may have kept the batter too liquid. Next time I will make sure to beat the yolks till they are a very pale yellow and refrigerate the batter for a few mins. Thanks for the recipe!
Pretty good recipe, but time consuming if you are thinking of making tiramisu. I'm buying store bought next time. I did lower the oven temperature to 350 F since 375 was just too high to bake the fluffy dough needed for savoiardi.
Easy and delicious. If making Tiramisu, I found it was easier and faster to make this batter and bake two thin cakes instead of the individual lady fingers. The baking time was about the same.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 8
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