Savoiardi I Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: May 5, 2008
This turn out very good, lot of work with the piping and all but well worth it (specially since in my country store packed ladyfinger cost a mint). I substitute 2tbs coco powder for the flour coz i want to make it chocolaty. I also sprinkle them with sugar to make them sparkle a bit.
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Photo by cajoeen

Cooking Level: Intermediate

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Photo by Linda
Reviewed: 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!
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Photo by Linda

Cooking Level: Intermediate

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Reviewed: 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.
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Photo by tastingchic

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Reviewed: Jun. 14, 2001
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.
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Photo by lisalisa

Cooking Level: Expert

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Displaying results 21-24 (of 24) reviews

 
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