Learn how to make homemade Ladyfingers, the Italian Savoiardi Cookies, the perfect cookies to use in Tiramisu and other Italian delights.
If you’ve ever indulged in a classic Tiramisu or savored a delicate Zuppa Inglese, you’ve likely encountered the beloved Savoiardi cookies. Known as Ladyfingers due to their elongated shape, these Italian pastries are a staple in many delightful desserts. With their light and airy texture, Savoiardi are perfect for soaking up flavors, making them an essential ingredient in many spoon desserts. The great news? You can easily craft these delightful cookies at home with just a few simple steps. Let’s dive into the recipe and discover how to make these treats from scratch!
The History of Italian Ladyfingers Cookies
Savoiardi cookies, also known as Ladyfingers, boast a rich history that traces back to the late Middle Ages. Their name comes from the Savoy region, which straddles parts of modern-day France and Italy. These light, airy, and slightly crumbly cookies with rounded edges have become a staple in many well-loved desserts like Tiramisu and Charlotte.
The story of Savoiardi begins in 1348 when a pastry chef at the court of Amadeus VI created them for a banquet honoring the French royals. Their immediate success led to their adoption by the Royal House of Savoy, quickly becoming a favorite treat among the young heirs. Known as “Biscotti Savoia,” these cookies eventually spread to all areas influenced by the Savoy dynasty.
Despite their Piedmontese origins, Savoiardi gained popularity beyond Italy. They reached other European courts, including England, where they became known as Ladyfingers. The French also came to appreciate them, with their recipe even being mentioned in Alexander Dumas’s “Grand Dictionnaire de Cuisine” in 1873.
In Italy, Savoiardi found their way into various regions connected to the Savoy influence. In Sardinia, they became known as Pistoccus de caffè, and locals often made them at home. Meanwhile, in Sicily, where a Savoy king reigned in the 18th century, the recipe was adapted into the local pastry tradition. Particularly in Caltanissetta, these cookies are called Raffiolini and have taken on a unique regional twist.
Today, Savoiardi cookies are enjoyed throughout Italy and beyond. They are perfect for dipping in milk or coffee, but their spongy texture makes them indispensable in spoon desserts. Their ability to harmonize with any cream transforms them into an unrivaled, delectable treat, continuing to endear them to dessert lovers worldwide.
How to Make Homemade Ladyfingers
Video Recipe: How to Make Savoiardi at Home
Tools You Will Need
In addition to the tools that we all already have in the kitchen, to make your homemade Ladyfingers you will need:
- 1 Hand Electric Mixer
- 1 Fine Mesh Strainer
- 1 Piping Bag
- 2 two baking trays (If you want to create perfectly shaped ladyfingers you can use Ladyfinger Silicone Mold)
Ingredients You’ll Need
To prepare about 25 to 30 Savoiardi cookies, you’ll need the following ingredients:
- 3 medium eggs
- 70 g + 30 g (⅓ cup + 2 tbsp plus 2 tsp) granulated sugar
- 1 pinch of salt
- 70 g (½ cup plus 1 tbsp) all-purpose flour
- Non-vanilla powdered sugar for decoration
Step-by-Step Instructions
Preliminary operations. To start, preheat your oven to 200 °C (392 °F), and line two baking trays with parchment paper to prevent sticking. Divide the egg whites from the yolks in 2 separate bowls.
Whip the egg whites. Whip the egg whites with 70 g sugar and a pinch of salt using an electric hand mixer or stand mixer, continuing for a few minutes. Don’t stop when the egg whites just become foamy — you need to achieve a glossy, stiff meringue with a consistency similar to very thick whipped cream (1). This crucial step allows you to have a perfect mixture to pipe into shapes and easily mold. If the egg whites aren’t whipped enough, the batter will be too soft, difficult to work with, and your little treats will lose volume as soon as they come out of the oven. So, focus all your energy on this essential phase!
Whisk the egg yolks. In a separate bowl, whisk the egg yolks until smooth and free of lumps.
Combine the ingredients. Gently fold the egg yolks into the meringue using a spatula, and slowly mixing from bottom up, to maintain the airy texture. Sift the flour and add it to the mixture in two or three batches. Fold gently to avoid deflating the batter (2). The result should be a light, fluffy, and well-incorporated batter.
Bake. Transfer the batter into a piping bag. Pipe the batter onto the prepared trays in strips about 1.5 cm wide and 8 cm long (3), or you can use a ladyfinger silicone mold. Sprinkle the piped batter first with granulated sugar, then sift powdered sugar over the top. Place the trays in a preheated oven at 200 °C (392 °F) with a wooden spoon keeping the door slightly open. Bake for about 5 minutes, then dust with more powdered sugar. Continue baking for another 1–2 minutes, or until golden brown. Once baked, remove the trays from the oven and let the cookies cool slightly.
Your Savoiardi are Ready! Use a spatula to carefully peel them off the parchment paper. Optionally, dust with more powdered sugar. The interior should remain soft, surrounded by a crispy sugar crust.
Storing Your Savoiardi Cookies
Savoiardi cookies keep well for up to 10 days when stored in a tin or airtight container. However, for best results, allow them to air dry for a day before sealing them up. This helps them firm up slightly and prevents sticking. If you prefer a harder, more dunkable texture similar to store-bought versions, leave them out for a couple of days before storing.
When You Can Use Your Ladyfingers
Savoiardi are excellent dipped in milk, but these versatile cookies are key players in many classic desserts. They absorb liquids beautifully, making them ideal for layering in Tiramisu or soaking in liqueurs for Zuppa Inglese. Their light texture and subtle sweetness make them perfect for a range of recipes.
Creating homemade Savoiardi is a rewarding experience that brings a touch of Italian tradition to your kitchen. With their simple ingredients and straightforward process, these cookies are a delightful project for any level of home baker. So why not try your hand at making Savoiardi and enjoy the authentic taste of Italy in your own home? Whether you’re crafting a show-stopping dessert or simply enjoying them with coffee, these cookies are sure to impress.
Master the Art of Homemade Ladyfingers, the Italian Savoiardi Cookies
Ingredients
- 3 medium eggs
- 100 g granulated sugar, divided
- 1 pinch of salt
- 70 g all-purpose flour
- Non-vanilla powdered sugar for decoration
Instructions
- To start, preheat your oven to 200 °C (392 °F), and line two baking trays with parchment paper to prevent sticking. Divide the egg whites from the yolks in 2 separate bowls.
- Whip the egg whites with 70 g sugar and a pinch of salt using an electric hand mixer or stand mixer, continuing for a few minutes. Don’t stop when the egg whites just become foamy — you need to achieve a glossy, stiff meringue with a consistency similar to very thick whipped cream.
- In a separate bowl, whisk the egg yolks until smooth and free of lumps.
- Gently fold the egg yolks into the meringue using a spatula, and slowly mixing from bottom up, to maintain the airy texture.
- Sift the flour and add it to the mixture in two or three batches. Fold gently to avoid deflating the batter. The result should be a light, fluffy, and well-incorporated batter.
- Transfer the batter into a piping bag. Pipe the batter onto the prepared trays in strips about 1.5 cm wide and 8 cm long, or you can use a ladyfinger silicone mold.
- Sprinkle the piped batter first with granulated sugar, then sift powdered sugar over the top.
- Place the trays in the preheated oven, with a wooden spoon keeping the door slightly open. Bake for about 5 minutes, then dust with more powdered sugar. Continue baking for another 1–2 minutes, or until golden brown. Once baked, remove the trays from the oven and let the cookies cool slightly.
- Your Savoiardi are Ready! Use a spatula to carefully peel them off the parchment paper. Optionally, dust with more powdered sugar. The interior should remain soft, surrounded by a crispy sugar crust.
