Savoiardi (ladyfingers) are famous crumbly and light cookies-Try this homemade savoiardi cookies recipe with useful tips for a perfect result!
Savoiardi, also known as ladyfingers, or sponge cookies, are crisp and airy cake-like cookies shaped like large fingers.
These delicious Italian cookies are worldwide famous, and you can conveniently find them in most supermarkets these days.
But I promise that homemade ladyfingers are way more delicious, their light and spongy texture is sure to win your heart!
Moreover, they are made with the most basic ingredients such as eggs, sugar, and flour – I mean, what’s not to love?
Savoiardi cookies are absolutely delicious on their own with milk or creamy hot chocolate on the side.
You can also serve them with zabaglione for a simple dessert, or use them to prepare a classic Italian tiramisu’, a traditional British trifle, or a French charlotte cake.
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Savoiardi or ladyfingers?
Savoiardi is the Italian name for ladyfingers, and they are exactly the same sponge biscuits.
They are originally from the Piedmont area in Italy, just like amaretti cookies and baci di dama, and today they are one of the most popular cookies in the world.
Their origin is traced back to the late 15th century when they were created as a gift to the King of France during a visit to the Dukes of Savoy’s court.
Savoiardi cookies ingredients
This savoiardi cookies recipe shows that you can make a delicious Italian dessert with the most basic ingredients!
You will need just 5 simple ingredients:
- Eggs: Eggs are the star ingredient of savoiardi cookies, I use free-range large eggs (63 g/ 2.2 oz each).
- Sugar: Use very fine granulated sugar (caster sugar).
- Flour: I use all-purpose flour.
- Vanilla: You can use ½ scraped vanilla bean (here’s how to scrape a vanilla bean) or ½ teaspoon of pure vanilla extract. You can also use very finely grated zest of half lemon or orange.
- Powdered sugar: Sprinkle a little confectioner’s sugar over the cookies before baking, this will give the savoiardi their characteristic crust.
How to make savoiardi
This traditional savoiardi recipe is very straightforward and easy to make.
Here’s a quick recipe overview with step-by-step pictures.
For the full printable recipe, scroll down to the end of the post.
STEP 1. Beat the egg yolks, sugar and vanilla until light and fluffy.
STEP 2. Whip the egg whites and sugar until stiff peaks form.
STEP 3. Fold the egg yolk mixture gently into the egg white mixture, followed by sifted flour.
STEP 4. Transfer the mixture into a piping bag and pipe into 3 inches long and 1 inch wide ladyfingers. Sprinkle with powdered sugar, bake in the oven for 10 minutes, allow to cool, and serve.
Ladyfingers baking tips
- For best results, I recommend using a kitchen scale to weigh the egg yolks and whites, as the egg size/weight may vary.
- Make sure you use eggs at room temperature.
- I like to use a hand mixer to beat the eggs, and a soft spatula to gently incorporate the egg mixture and flour into the egg whites mixture.
- I do not recommend using a mixer as it may deflate the mixture, resulting in a runny mixture and cookies that may over-spread.
- Sift the flour before incorporating it into the batter. Add a little at a time, mix it in, then repeat until all flour has been incorporated.
- For dry ladyfingers (just like the store-bought version), leave them on the kitchen counter covered with a clean kitchen towel overnight.
Storage tips
Store your savoiardi biscuits in an airtight container or cookie tin for up to 5 days.
Ladyfingers also freeze very well. Place them on a tray covered with parchment paper and freeze for 30 minutes.
Transfer them into a freezer-friendly container and store them in the freezer for up to 1 month.
More traditional Italian cookie recipes
If you love this traditional savoiardi recipe, check out these other classic Italian cookies:
Did you try this recipe?
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Recipe
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Savoiardi (ladyfingers) are famous crumbly and light cookies. Try this homemade savoiardi cookies recipe with useful tips for a perfect result!
Serving: 25
Calories: 37kcal
Ingredients
- 45 g large egg yolks, approx 2 yolks + 1 teaspoon of yolk
- 65 g caster sugar, approx ½ cup
- ½ teaspoon vanilla extract
- 70 g large egg whites, approx 2 large egg whites
- a pinch of salt
- 65 g all-purpose flour, approx ½ cup
- 2 tablespoons powdered sugar
Instructions
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Preheat the oven to 350°F (180°C) with the fan option on. Line two baking sheets with parchment paper.
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In a mixing bowl, beat the egg yolks and half of the sugar together until you get a fluffy and light mixture, then stir in the vanilla extract.
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In another clean, dry bowl, beat the egg whites with the sugar and a pinch of salt until stiff peaks form. The egg whites should be glossy and hold their shape.
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Using a soft spatula gently and slowly fold the egg yolk mixture into the beaten egg whites with movements from the bottom up. The mixture will deflate very slightly, but it should still look very airy and fluffy.
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Sift ⅓ of the flour over the egg mixture and very gently and slowly fold it in until you have a smooth batter, that should still look airy and fluffy. Repeat with the remaining flour until fully incorporated. Do not overmix or the batter will deflate.
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Transfer the batter into a pastry bag fitted with a plain large round tip ( Wilton 1A tip is recommended) or use a plastic sandwich bag with a corner snipped off.
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Pipe the batter onto the prepared baking sheets in the shape of ladyfingers, about 3 inch (8 cm) long and 1 inch (1.5 cm) wide, leaving some space between each.
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Sprinkle the powdered sugar on top of the ladyfingers.
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Bake in the oven for 8 minutes, monitoring the level of browning; open the oven door slightly and continue to bake for another 1-2 minutes, or until they’re lightly golden and firm to the touch.
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Remove the savoiardi from the oven and allow them to cool completely, then use a knife or spatula to detach the base from the parchment paper.
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Your homemade savoiardi/ladyfingers are now ready to serve or to use in your favorite dessert, such as tiramisu.
Notes
For best results, I recommend using a kitchen scale to weigh the egg yolks and whites, as the egg size/weight may vary.
Make sure you use eggs at room temperature.
I like to use a hand mixer to beat the eggs, and a soft spatula to gently incorporate the egg mixture and flour into the egg whites mixture.
I do not recommend using a mixer as it may deflate the mixture, resulting in a runny mixture and cookies that may over-spread.
Sift the flour before incorporating it into the batter. Add a little at a time, mix it in, then repeat until all flour has been incorporated.
For dry ladyfingers (just like the store-bought version), leave them on the kitchen counter covered with a clean kitchen towel overnight.
Nutrition
Calories: 37kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 24mg | Sodium: 7mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 32IU | Calcium: 4mg | Iron: 0.2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
