Savoiardi Ladyfinger Biscuits
https://easyhomemaderecipes.caWhether you call these gems Biscotti Savoiardi or Ladyfingers both are the perfect pairing for a cup of coffee, espresso or tea. Spongy cake biscuits that are perfect for dunking.What makes them 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.
Equipment
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
Serving: 1Calories: 41kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 20mgSodium: 8mgPotassium: 12mgFiber: 0.1gSugar: 5gVitamin A: 30IUCalcium: 4mgIron: 0.3mg
Tried this recipe?Let us know how it was!
