Whether you call these gems Biscotti Savoiardi or Ladyfinger Biscuits both are the perfect pairing for a cup of coffee, espresso or tea. Spongy cake biscuits that are perfect for dunking.
What makes Ladyfinger Biscuits even more perfect, as if they weren't perfect on their own, is that they can be used to make our favorite No Bake Tiramisu recipe.
My Strawberry Tiramisu cake recipe is just as good if you have a sweet tooth and want something different.
Jump to:
Here's Why You'll Love this Savoiardi Recipe
- easy to make
- common ingredients that are right in your pantry
- great for dunking in coffee, tea, milk or espresso
- flavor kids and adults alike will love
Try my recipes for Mom's Homemade Lasagna, Rigatoni al Forno, Orecchiette with Sausage and Rapini or Riso al Forno. Your family will love them as much as my family does.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
How to Make Homemade Savoiardi Biscuits
Start by preparing all of the ingredients that you need for the recipe. Preheat the oven to 350°F. Line two large baking sheets with non stick parchment paper.
Beat the egg whites with an electric mixer with the whisk attachment until stiff peaks.
Add egg yolk mixture to the egg whites.
Use a spatula to very gently fold the egg yolk mixture with the egg whites until just incorporated.
Sift a little of the flour mixture at a time over the egg mixture. Gently fold the dry ingredients in using a spatula until just mixed.
Fold very gently so that you do not deflate the batter. The mixture will deflate a little. Continue adding flour until all has been incorporated.
Using either a piping bag or a zip-top bag pipe the batter into 4 inch lengths leaving space between each to allow for spreading. (½" tip) Sift the powdered sugar over the cookies to give it that crackle look.
Bake savoiardi biscotti for 10 minutes. Rotate the baking trays and bake for another 5-8 minutes.
Storage: Store in an airtight container in a cool area for 5-7 days. You can also freeze these in an airtight container and then thaw them out in the refrigerator.
Top Tips
The number of biscotti savoiardi that actually yield depends on how long or how thick you make your biscotti.
You'll know the cookies are ready to come out of the oven when they are golden on the bottom and when you touch them and the cookie doesn't spring back.
Substitutions and Variations
As well as adding Vanillin powder to Savoiardi biscuits, you could also add:
- Lemon Zest - add lemon zest to the batter in addition to the Vanillin powder
- Orange Zest - add orange zest to the batter in addition to the Vanillin powder
- Vanilla Extract - replace the Vanillin powder with Vanilla extract
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Yes, just use a zip-top bag with the corner snipped or spoon the batter into logs for a similar result.
Store them in an airtight container at room temperature for up to a week, or freeze for longer freshness.
Ensure your egg whites are whipped to stiff peaks and folded gently into the batter to retain airiness.
Related
Looking for other recipes like this? Try these:
Recipe Details
Savoiardi Ladyfinger Biscuits
https://easyhomemaderecipes.caEquipment
Ingredients
- 3 eggs divided
- ⅓ cup sugar
- .017 oz Vanillin 1 small package of Vanillin Powder
- ¾ cup flour more or less depending on your batter
- 3 tbsp baking powder
- 6 tbsp powdered sugar
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with non stick parchment paper.
- Separate the eggs, putting the egg yolks into a small bowl for later. Beat the egg whites with an electric mixer with the whisk attachment until stiff peaks.
- Gradually add the sugar and continue beating until the sugar is dissolved and the mixture is thick and glossy.
- Add Vanillin to egg yolks and using a hand mixer, beat the eggs until creamy and light in color.
- Use a spatula to very gently fold the egg yolk mixture with the egg whites until just incorporated.
- Combine baking powder and flour in a bowl and stir. Sift a little of the flour mixture at a time over the egg mixture. Gently fold the dry ingredients in using a spatula until just mixed. Fold very gently so that you do not deflate the batter. The mixture will deflate a little. Continue adding flour until all has been incorporated.
- Using either a piping bag or a zip-top bag pipe the batter into 4 inch lengths leaving space between each to allow for spreading. (½" tip) Sift the powdered sugar over the cookies to give it that crackle look.
- Bake savoiardi biscotti for 10 minutes. Rotate the baking trays and bake for another 5-8 minutes. Remove from oven while they are still pale in color, the bottoms are golden and the dough is no longer wet or spongy.
- Let cool on a rack and store in an airtight container.
Notes
Top Tips
The number of biscotti that actually yield depends on how long or how thick you make your biscotti. You'll know the cookies are ready to come out of the oven when they are golden on the bottom and when you touch them and the cookie doesn't spring back.Nutrition
PIN it for later here
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
Jill says
These look and taste just like the ones my mom used to make!