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
