Description
Learn how to make light and airy Savoiardi cookies, perfect for dunking in coffee or layering in desserts like tiramisu.
Ingredients
Scale
- 4 large eggs, separated
- 2/3 cup (135 g) granulated sugar, divided
- 1 teaspoon vanilla or almond extract
- Pinch of salt
- 1 cup (120 g) cake flour (or 3/4 cup all-purpose flour plus 2 tablespoons cornstarch)
- Powdered sugar for dusting
- Optional: lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a clean bowl, whip the egg whites with a pinch of salt until soft peaks form. Gradually add half of the granulated sugar, continuing to beat until glossy medium-stiff peaks form.
- In another bowl, beat the yolks with the remaining sugar and vanilla until pale and thick, about 3 minutes.
- Gently fold the yolk mixture into the whipped egg whites until just combined.
- Sift the cake flour over the batter and fold lightly until no dry flour is visible.
- Transfer the batter to a piping bag and pipe 4-inch-long strips onto the baking sheets, spacing them about 1 inch apart.
- Dust the cookies generously with powdered sugar and let sit for 30 seconds. Dust again before baking.
- Bake for 12-15 minutes until lightly golden and set.
- Allow to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For flavor variations, mix in a pinch of cinnamon or cardamom, or swap vanilla for almond extract. Cookies can be stored in an airtight container for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 70
- Sugar: 10g
- Sodium: 70mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg