Savoiardi Cookies (Italian Ladyfingers)

Every once in a while I decide I’m going to make something rather extravagant and being me, I go big or go home.  This time it was tiramisu.  And since I was making tiramisu, I decided to make my own savoiardi cookies (commonly known as ladyfingers in the US) and the base for my tiramisu.

Now, I’m not gonna lie, I also decided to make these from scratch because I highly doubted I’d be able to find packaged ladyfingers locally and didn’t even bother to try.  But then I got curious as I was writing my blog post and scoped out the online shopping for all the local stores and nope, not available here.  So there we go, I wasn’t being extra at all, I just didn’t want to have to order the cookies!

Anyhow, making these cookies tied in beautifully with a book that my mom lent me earlier this fall and that I read over Christmas break.

The Shoemaker's Wife by Adriana Trigiani
My rating: 4 of 5 stars

This is a wholesome historical fiction story that begins in the early 1900's in the Italian Alps, and follows a young couple as the immigrate (separately) to America as they build their lives and go through successes and hardships. Overall uplifting, but with just enough sadness and trials to make the story feel real. Oh and there are a ton of amazing Italian dishes that make the reader want to travel to Italy immediately!

View all my reviews

The story begins in Northern Italy and then follows the characters as they immigrate to the US to help make life better for their families.  Throughout the story are stunning descriptions of homemade Italian foods.  I can’t remember if savoiardi were mentioned specifically, but since the cookies originated in the 15th century on the border of France and Italy, it is very possible.

The cookies themselves start like a meringue with whipped egg whites.  Then a yolk mixture and flour mixture are carefully folded in to preserve a light, airy texture.   The cookies are then piped onto a baking sheet and sprinkled with powdered sugar.

Once baked, the cookies are light and crisp.  Perfect for enjoying with a cup of espresso or as the base of your tiramisu (recipe coming up next!)

Recipe note

-cake flour substitute: place 1 ½ tablespoons cornstarch in a ¾ cup measuring cup, then fill as usual with all purpose flour

Savoiardi Cookies (Italian Ladyfingers)

Adapted slightly from Marcella in Cucina

3 eggs, separated

⅓ cup granulated sugar

1 teaspoon vanilla extract

¾ cup cake flour (see note)

2 tablespoons cornstarch

Pinch of salt

6-8 tablespoon powdered sugar

Preheat oven to 350 degrees F and line 2 baking sheets with parchment or silicone mats.

Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment.  Beat on high until the whites are frothy, then slowly add the sugar.  Beat until stiff and glossy.  You should be able to flip the bowl without the beaten eggs falling out.

In a separate bowl, whisk together the egg yolks and vanilla extract.

Pour the egg yolk mixture into the beaten egg white mixture and gently fold to combine.

Add the flour, cornstarch, and salt.  Again, gently fold the mixture so as not to deflate the egg whites, until combined.

Load the mixture into a piping bag fitted with a ½-inch smooth piping tip (I used an Ateco 806).

Pipe 5-inch lengths of batter onto the prepared baking sheets, leaving some space to allow for spreading.  Sift 3 tablespoons of powdered sugar over the batter and rest for 5 minutes.  Sprinkle the rest of the powdered sugar over the batter, then place into the oven.

Bake for 10 minutes, then rotate trays.  Cook for an additional 5-10 minutes or until the cookies are crisp and just beginning to brown.

Cool on trays for 5 minutes, then move to wire racks to cool completely. Store in an airtight container.

Make 30 cookies