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Savoiardi I

Read Reviews (19)

"Also known as Lady Fingers, these keep very well in an airtight container." — PEGW

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Original recipe makes 4 dozen Change Servings

4 eggs
2/3 cup white sugar
1 teaspoon vanilla extract

1/8 teaspoon salt
3/4 cup all-purpose flour

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Directions

Preheat oven to 375 degrees F (190 degrees C). Line three jelly roll pans with parchment paper. Prepare a pastry bag with a size 6 tip (1/2 inch).
Separate the eggs. Whisk the egg yolks with 1/2 of the sugar and all of the vanilla. Beat until very light colored. This will take about 5 minutes.
In a clean bowl beat the egg whites until they hold soft peeks. While beating, slowly add the salt and the remaining sugar until combined. Gently fold the beaten egg whites into the egg yolk mixture.
Sift the flour over the egg mixture and gently fold it in.
Fill the pastry with half of the batter and pipe 3 1/2 inch fingers, 1 1/2 inches apart, in rows on the parchment paper. Continue with the second half of the batter in the same manner.
Bake at 375 degrees F (190 degrees C) for about 15 minutes until firm to the touch and golden. Remove the paper and fingers from the baking sheet and place on racks to cool. After cooling, remove fingers from the paper and use, or store between layers of wax paper in a airtight container. These freeze well.

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Reviews More Reviews

Most Helpful Positive Review

Sep 23, 2003

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.

—lisalisa

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Most Helpful Critical Review

May 05, 2009

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.

—Angele

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25 Ratings

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Apr 24, 2008

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!

—Linda

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Feb 09, 2009

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!

—lunareja

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Apr 16, 2010

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!

—cici2010

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Feb 17, 2008

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.

—tastingchic

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Aug 14, 2012

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.

—TxFoodFan

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Mar 05, 2010

This is exactly what I was looking for. I am making Tiramisu and needed a crisp lady finger. Thanks for sharing. Delightful.

—Jenkey

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Nutrition

Calories
48 kcal
2%

Carbohydrates
8.6 g
3%

Cholesterol
35 mg
12%

Fat
0.9 g
1%

Fiber
0.1 g
< 1%

Protein
1.5 g
3%

Sodium
24 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Savoiardi I

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 48
Calories from Fat: 8

% Daily Value *
Total Fat 0.9g 1 %
Saturated Fat 0.3g 1 %
Cholesterol 35mg 12 %
Sodium 24mg < 1 %
Potassium 16mg < 1 %
Total Carbohydrates 8.6g 3 %
Dietary Fiber 0.1g < 1 %
Protein 1.5g 3 %
Sugars 5.6g
Vitamin A < 1 %
Vitamin C 0 %
Calcium < 1 %
Iron 3 %
Thiamin 4 %
Niacin 4 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.