Homemade Savoiardi Cookies
User Reviews
5
Homemade Savoiardi Cookies
Description
Homemade Savoiardi Cookies combine simple ingredients such as flour, cornstarch, and eggs to create a batter that is gently folded and piped into finger-shaped cookies. The use of separated egg yolks and whipped egg whites provides an airy structure leading to a crisp outside and tender inside. Sprinkling the shaped cookies with sugar before baking adds a subtle sweetness and slight crunch.
The baking at a moderately high temperature develops a gentle golden color on these cookies. When cooled, they are commonly dusted with powdered sugar to finish. Savoiardi cookies are versatile, often used as a base in classic desserts or enjoyed alone with coffee or tea.
For variety, the dough can be piped into larger or smaller sizes as preferred, and the quantity can be doubled for more servings.
Ingredients
- ½ cup all-purpose flour 90 grams
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- 1 pinch salt
- 2 large egg separated, room temperature
- ¼ cup granulated sugar (50 grams)
- ½ teaspoon vanilla
EXTRAS
- 2-3 tablespoons granulated sugar or powdered sugar for sprinkling
Instructions
- Pre-heat oven to 375F (190C). Line 1-2 cookie sheets with parchment paper.
- In a medium bowl sift together the flour, corn starch, baking powder and salt. Set aside.
- In a mixing bowl beat the egg yolks, sugar and vanilla until light about 10-12 minutes.
- In a medium bowl beat the egg whites until stiff.
- Fold the egg whites into the yolks in three additions, make sure each addition is completely added before adding more, continue until all the whites are added and it's completely combined.
- Fold the sifted dry ingredients into the egg mixture in three additions, make sure each addition is added before adding more, gently fold until completely combined. Place the batter into a pastry bag with medium or large tip and make sticks about 1 1/2 - 2 inches (2 - 2 ½ cm) long.
- Sprinkle each cookie with either a little powdered sugar or granulated sugar and bake for approximately 10-12 minutes or until golden. Let the cookies cool and then dust with powdered sugar before serving or using in your favourite Italian dessert. Enjoy!
Notes
- The recipe yield varies; six large or eight medium-sized cookies can be made.
- The batter can be doubled to produce more cookies if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 40 kcal
% Daily Value*
| Calories | 40kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 25mg | 8% |
| Sodium | 12mg | 1% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 36IU | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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