Savoiardi, also called Savoy biscuits, are typical of the Piedmont cuisine. Taking its name from the original region of Savoie. The shape, a cylinder with rounded edges is flattened, and resembles a large finger and for this reason they are called in English lady fingers, the fingers of that lady.
These cookies are typically used crumbly and light, thanks to their foamy texture, to create classic desserts such as tiramisu, zuppa inglese, the souffles and charlottes. They are excellent, but also as an accompaniment to cream, chocolate, ice cream and tea.
Ingredients for sponge biscuits (serves 4-6 people)
4 eggs (divide yolks from the whites)
1 tsp vanilla
20g icing sugar
Whip the egg whites very firm with the icing sugar. In another bowl, whisk the egg yolks with sugar until frothy and light.
Meanwhile, turn oven to 160-170 degrees and butter and line a baking sheet with parchment paper.
Now mix the flour and the vanilla to the mixture of egg yolks and sugar, stirring with a fork to avoid lumps. Finally add the egg whites, trying not to dismantle them.
Transfer the mixture into a pastry bag with plain nozzle about 1 cm wide.
Create on the tray sticks about 10 cm long and wide apart, because the sponge grows a lot in cooking, as the air bubbles present in the dough (especially in the egg whites) expand with heat. Once you’ve created your poles, sprinkle them with 10g icing sugar and sugar to create the coverage that characterizes the Savoyard biscuits.
Try to eliminate sugar on the tray, as it turns to candy, and it can tint the cookies. The cooking time is about 20 minutes. After this time, turn off the oven, open it a little and let them dry for 5 minutes, then gently peel it off and let them cool thoroughly before using them.