Savoiardi, also known as Italian ladyfingers or sponge fingers, are classic light and airy cookies made with whipped eggs, sugar, and flour. These delicately sweet treats are essential for desserts like Tiramisu and Zuppa Inglese, but they're just as delightful enjoyed on their own with coffee or tea. Making them from scratch at home ensures a fresher, more delicate texture and authentic flavor that store-bought versions simply can't match.
Why You’ll Love This Recipe
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Light, crisp texture with a soft interior
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Perfect for traditional Italian desserts or a standalone snack
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Made with simple pantry staples
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Customizable flavor with citrus or vanilla notes
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Impressive yet easy to make at home
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
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Eggs
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Granulated sugar
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Finely grated lemon zest (or lemon extract/oil)
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Vanilla extract
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Cake flour
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Cornstarch
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Fine salt
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Powdered sugar (for dusting)
Directions
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Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper.
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Separate the egg whites and yolks into different bowls.
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Beat the egg whites until stiff peaks form. Gradually add sugar, continuing to beat until glossy and thick.
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In a separate bowl, mix the yolks with lemon zest and vanilla extract.
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Gently fold the yolk mixture into the egg whites.
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Sift the cake flour, cornstarch, and salt together, then gently fold into the egg mixture until just combined.
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Transfer the batter to a piping bag fitted with a ½ inch plain tip. Pipe 5-inch long strips onto the baking sheets.
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Sift half the powdered sugar over the piped batter. Let sit for 5 minutes, then sift the remaining sugar over.
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Bake for 10 minutes, rotate pans, then bake for another 5 minutes until light golden.
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Cool on trays for 5 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
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Servings: Makes about 30 cookies
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Preparation Time: 20 minutes
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Baking Time: 15 minutes
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Total Time: 40 minutes
Variations
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Use orange zest or almond extract instead of lemon for a twist in flavor
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Pipe into round shapes for a unique look
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Make gluten-free by substituting with a gluten-free flour blend
Storage/Reheating
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Store in an airtight container at room temperature for up to 2 weeks
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To freeze, layer between parchment paper in a container for up to 1 month
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Re-crisp soft cookies in a 300°F (150°C) oven for a few minutes
FAQs
What are savoiardi cookies?
They are light, airy Italian sponge cookies traditionally used in layered desserts like Tiramisu.
Do I need a piping bag to make them?
A piping bag is best, but a zip-top bag with a snipped corner works in a pinch.
Why are my cookies flat?
This can happen if the batter is overmixed, deflating the whipped egg whites.
Can I use regular flour instead of cake flour?
You can, but cake flour gives a lighter, more delicate texture.
How do I get the sugar crust on top?
Double-dusting the piped batter with powdered sugar creates the traditional crust.
Should they be crispy or soft?
They’re typically soft when fresh but become crispy when dried or stored longer.
Can I add other flavors?
Yes, you can use different citrus zests or extracts like almond or orange.
Why did my cookies spread too much?
A thin batter or warm baking sheet can cause excess spreading—keep ingredients cool and properly whipped.
Are they ready to use in desserts right after baking?
Let them cool completely for the best structure in layered desserts.
What can I do with leftover egg yolks?
Use them in custards, curds, or keep refrigerated for a couple of days for other recipes.
Conclusion
Homemade savoiardi cookies are an elegant and rewarding treat that elevate any dessert they’re added to. With their light texture and subtle sweetness, they’re the perfect building block for Italian classics or a lovely snack all on their own. Whether you're baking for a special occasion or just for fun, this simple recipe delivers professional-quality results right from your kitchen.
Homemade Savoiardi Cookies
- Total Time: 40 minutes
- Yield: About 30 cookies
- Diet: Vegetarian
Description
Learn how to make classic Homemade Savoiardi Cookies—also known as Italian Ladyfingers—from scratch! These light and airy sponge cookies are perfect for tiramisu, trifles, or enjoying with coffee. Made with whipped eggs, sugar, and cake flour, they deliver a crisp yet tender bite and are far superior to store-bought versions. A must-have Italian cookie recipe!
Ingredients
Ingredients
4 large eggs, separated
½ cup granulated sugar
1 tsp finely grated lemon zest (or lemon extract/oil)
1 tsp vanilla extract
¾ cup cake flour
2 tbsp cornstarch
¼ tsp fine salt
¼ cup powdered sugar (for dusting)
Instructions
Instructions
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Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
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Separate egg whites and yolks into two bowls.
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Beat egg whites until stiff peaks form, then slowly add granulated sugar while beating until glossy.
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In another bowl, whisk egg yolks with lemon zest and vanilla extract.
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Gently fold the yolk mixture into the beaten egg whites.
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Sift together cake flour, cornstarch, and salt. Fold into the egg mixture until just combined.
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Transfer batter to a piping bag with a ½-inch round tip. Pipe 5-inch long strips onto the prepared sheets.
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Dust piped batter with half of the powdered sugar. Let sit 5 minutes, then dust with remaining sugar.
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Bake for 10 minutes, rotate pans, and bake for another 5 minutes until lightly golden.
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Cool on trays for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For different flavors, try orange zest or almond extract.
- Avoid overmixing to maintain the airy structure.
- Cookies are best fresh but can be re-crisped in the oven if they soften.
- Pipe into different shapes for visual variety.
- For gluten-free, substitute a 1:1 gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
