savoiardi cookies
They are known as Savoiardi (Italian sponge biscuits) or Ladyfingers.
Servings: 35 cookies
Ingredients
- 2 cup sugar
- 4 eggs
- 2 tbsp honey
- 2 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tbsp lemon zest from one large lemon
Instructions
- Beat the eggs and sugar until light and very fluffy for at least 10 minutes. Use an electric mixer (KitchenAid) with a whip attachment (if you have it). When the eggs are foamy and thick enough to hold their shape when dropped from the whisk, add the honey and lemon zest.
- Sift in the flour and cornstarch. Fold gently with a flexible spatula until all the ingredients are well combined.
- Grease and flour the ladyfinger baking sheet.
- Use a pastry bag with a ½-inch round tip (size 10 if you can find it) and pipe the batter onto the baking sheet.
- Sprinkle with powdered sugar and bake immediately; otherwise, the egg mixture will lose its fluffiness.
- If you have only one ladyfinger baking sheet, you will have to bake them in several batches, so be fast, or the batter will go flat.
- Bake at 400°F (205°C) for about 10 minutes until golden and firm. They should be opaque, not shiny.
- Use them immediately in tiramisu or store them as they will lose their crispness if they sit out.
Nutrition
Calories: 83kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 19mg | Sodium: 7mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 27IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.4mg