Finger cookies

Here is the recipe for making delicious “finger cookies”, also known as “ladyfingers” or in Italy, savoiardi. These light and spongy biscuits are perfect for dipping into coffee or used as a base for desserts like tiramisu. Below are the ingredients and the preparation:

Ingredients

• 3 large eggs, separated
• 75 g of granulated sugar
• 75 g of type 00 flour
• Powdered sugar, for dusting

Preparation

1. Preheat the oven to 180 °C and line a baking sheet with parchment paper.
2. In a large bowl, whisk the egg yolks with half of the sugar until the mixture is light and fluffy.
3. In another bowl, beat the egg whites until stiff peaks form and, as they start to become frothy, gradually add the remaining sugar, continuing to beat until they become glossy and soft peaks form.
4. Gently fold the beaten egg whites into the yolk mixture with movements from the bottom up so as not to deflate them.
5. Sift the flour over the egg mixture and fold it in gently, with light movements, until you have a smooth batter.
6. Transfer the mixture into a pastry bag fitted with a plain nozzle and form sticks about 7-8 cm in length on the parchment paper, leaving some space between each one.
7. Dust the biscuits with powdered sugar before baking them, and let them rest for 5 minutes, then dust again with powdered sugar.
8. Bake the biscuits for about 12-15 minutes or until they are lightly golden and dry to the touch.
9. Remove the cookies from the oven and let them cool completely before using them.

Trivia

Ladyfingers are named after the House of Savoy and it is said that they were created in the sixteenth century for the visit of the King of France. They have become famous around the world as an essential ingredient for tiramisu, but they’re also delicious on their own, especially when dipped in coffee or tea.

Note that traditional Italian savoiardi will have a slightly different texture from the industrial ones, being more spongy and with a richer egg flavor. Happy preparing and tasting!