Savoyardi biscuit cookies
5 servings
40 minutes
Savoiardi are delicate sponge cookies known for their airy, slightly crispy yet melt-in-your-mouth flavor. They originate from Italy, specifically Savoy, where they were first made at the duke's court. These elegant sticks have become an essential part of the famous dessert tiramisu, perfectly absorbing the creamy mixture while remaining light and porous. Their slightly sweet taste pairs wonderfully with coffee, hot chocolate, or even wine. Due to their texture, savoiardi are also used in various mousse and cake desserts, creating layers of tenderness and sophistication. Their simplicity in preparation makes them an excellent choice for home baking, while their history and versatility bring a piece of Italian culinary tradition to every meal.
1
Whip the egg whites into a stiff foam in a bowl.
2
Whisk the yolks and 75 grams of sugar until frothy.
- Sugar: 100 g
- Chicken egg: 3 pieces
3
Gradually add 75 grams of sifted flour, mix, and add salt. Carefully fold the beaten egg whites into the yolk mixture, mixing gently.
- Wheat flour: 90 g
- Salt: to taste
- Chicken egg: 3 pieces
4
Preheat the oven to 150 degrees. Grease the baking tray with oil and sprinkle with flour. Fill the pastry bag with dough (the hole diameter is about 14 mm). Squeeze out sticks 10 cm long onto the baking tray.
- Butter: 20 g
5
Mix powdered sugar with the remaining sugar. Sprinkle half of this mixture over the cookies.
- Powdered sugar: 30 g
- Sugar: 100 g
6
Wait 10 minutes for the sugar to dissolve, then sprinkle the cookies with the remaining sugar mixture. Wait 2 minutes and place in the oven. Bake the cookies until golden.
- Powdered sugar: 30 g
- Sugar: 100 g