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Lady Finger Cookies (Savoiardi)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Italy | Desserts
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4515289
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 400 g self raising flour
- 1 tsp baking powder
- 1 cup white sugar
- 1 cup oil
- 4 eggs
- the juice of 2 lemons
- Powdered sugar
- Pure vanilla extract
Directions
- Whip the eggs until very thick. Add sugar, oil, vanilla, baking powder, and lemon juice, and stir until combined.
- Slowly fold in flour with a wooden spoon, continually adding until you have a very thick batter (you may need more or less flour).
- On a large flat surface, such as a cutting board or plate, sift the powdered sugar.
- Using a teaspoon, scoop walnut-sized balls of batter onto the powdered sugar, and roll each into an oval.
- Transfer cookies to a cookie sheet lined with parchment paper, and cover with a single layer of parchment.
- Place pans into an oven preheated to 200°C (392°F).
- Bake for 5–15 minutes, until biscotti begin to turn golden.
- Cool completely.
Notes
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.
Properly made savoiardi should never be soft.
Savoiardi are often enjoyed dipped in brandy and espresso coffee.
Savoiardi absorb liquid very quickly. If too much liquid is absorbed then the cookie breaks and falls apart.