Savoiardi cookies
4 servings
30 minutes
Savoiardi cookies are light, airy sponge biscuits with a fragile texture and delicate sweet flavor. Its origin is linked to the Italian Duchy of Savoy, from which it gets its name. This cookie is traditionally used in classic desserts like tiramisu, where it absorbs cream and coffee beautifully, creating a soft, rich structure. Savoiardi can be enjoyed as a standalone treat with tea or coffee, savoring its crispy crust and melt-in-your-mouth texture. It is quite simple to prepare, requiring only careful whipping of eggs and gentle shaping to achieve the characteristic airiness. If the cookies seem not dry enough for desserts, they can be slightly dried in the oven.
1
Beat the yolks with 80 grams of sugar. Gradually add about 70-80 grams of flour to the foam, one teaspoon at a time. In a separate bowl, beat the egg whites into a stiff foam. Add the egg whites to the yolk mixture one tablespoon at a time. Mix thoroughly.
- Sugar: 100 g
- Wheat flour: 90 g
- Chicken egg: 3 pieces
2
Preheat the oven to 150 degrees. Grease the baking tray with butter and lightly sprinkle with flour. Use a pastry syringe to pipe savoiardi sticks onto the tray. Each stick should be about 10 cm long. The diameter of the syringe should be about 1.5 cm.
- Butter: 20 g
- Wheat flour: 90 g
3
Mix powdered sugar with 20 grams of sugar. Sprinkle half of this mixture on the cookies. Once the sugar dissolves on the hot cookies, sprinkle the remaining powdered sugar and sugar. Let the cookies sit for 2-3 minutes and then place them in the oven to bake.
- Icing sugar: 30 g
- Sugar: 100 g
4
Savoiardi are ready when they are covered with a golden crust. Remove the cookies from the tray and let them cool. If the sponge savoiardi are not dry enough for tiramisu, we recommend lightly drying them in a warm oven or leaving them covered with a napkin or clean towel overnight at room temperature.
