Lady Finger Cookies (Savoiardi)
Savoiardi are a sponge-like cookie originally from the Aosta Valley of Italy in the Alps, once known as the Duchy of Savoy (whence its name is derived). They figure prominently in several desserts, including puddings and tiramisu, as they absorb liquids excellently.
Ingredients
- 400 g self raising flour
- 1 tsp baking powder
- 1 cup white sugar
- 1 cup oil
- 4 eggs
- the juice of 2 lemons
- Powdered sugar
- Pure vanilla extract
Ingredients for 16 servings (1.1 kg) · the original recipe
Method
- 1
Whip the eggs until very thick. Add sugar, oil, vanilla, baking powder, and lemon juice, and stir until combined.
- 2
Slowly fold in flour with a wooden spoon, continually adding until you have a very thick batter (you may need more or less flour).
- 3
On a large flat surface, such as a cutting board or plate, sift the powdered sugar.
- 4
Using a teaspoon, scoop walnut-sized balls of batter onto the powdered sugar, and roll each into an oval.
- 5
Transfer cookies to a cookie sheet lined with parchment paper, and cover with a single layer of parchment.
- 6
Place pans into an oven preheated to 200°C (392°F).
Oven - 7
Bake for 5–15 minutes, until biscotti begin to turn golden.
Oven - 8
Cool completely.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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