Savoiardi
Savoiardi, a classic Italian cookie, is a light and airy finger-shaped dessert biscuit. It is often used in tiramisu and other Italian desserts. Savoiardi cookies are made with a few simple ingredients and can be easily made at home.
Savoiardi, a classic Italian cookie, is a light and airy finger-shaped dessert biscuit. It is often used in tiramisu and other Italian desserts. Savoiardi cookies are made with a few simple ingredients and can be easily made at home.
- Carbohydrate 7.63212629157173 g
- Cholesterol 0.816666666666667 mg
- Fat 0.217673611159391 g
- Fiber 0.105560765885921 g
- Protein 1.06226281299226 g
- Saturated Fat 0.117919861118776 g
- Serving Size 1 1 Serving (28g)
- Sodium 71.0627778409896 mg
- Sugar 7.52656552568581 g
- Trans Fat 0.0217509861270384 g
- Calories 37 calories
Step-by-step
- Preheat oven to 375 degrees F (190 degrees C). Line three jelly roll pans with parchment paper. Prepare a pastry bag with a size 6 tip (1/2 inch).
- Separate the eggs. Whisk the egg yolks with 1/2 of the sugar and all of the vanilla. Beat until very light colored. This will take about 5 minutes.
- In a clean bowl, beat the egg whites until they hold soft peaks. While beating, slowly add the salt and the remaining sugar until combined. Gently fold the beaten egg whites into the egg yolk mixture.
- Sift the flour over the egg mixture and gently fold it in.
- Fill the pastry with half of the batter and pipe 3 1/2 inch fingers, 1 1/2 inches apart, in rows on the parchment paper. Continue with the second half of the batter in the same manner.
- Bake at 375 degrees F (190 degrees C) for about 15 minutes until firm to the touch and golden. Remove the paper and fingers from the baking sheet and place on racks to cool. After cooling, remove fingers from the paper and use, or store between layers of wax paper in a airtight container. These freeze well.
Standard recipes list four eggs and some sugar, but they omit the physics required to turn those components into a structured sponge without chemical leaveners. Savoiardi, historically originating in the court of the Duchy of Savoy during the late medieval period, rely entirely on mechanical aeration. Whisking the yolks with half the sugar for a full five minutes dissolves the granules fully and incorporates microscopic air pockets necessary for rise. Folding the whipped egg whites requires a delicate hand to preserve that volume, because heavy motion deflates the batter entirely. Sifting the all-purpose flour over the egg mixture prevents dense pockets from forming in the finished crumb. Piping the batter into three-and-a-half-inch fingers onto parchment paper dictates the uniform shape required for proper baking. Baking at 375 degrees F for fifteen minutes yields a dry, golden exterior that can withstand being soaked in liquids later. Storing the cooled biscuits between layers of wax paper inside an airtight container keeps them crisp for future assembly into desserts like tiramisu.
