Ladyfinger cookies are delicate Italian cookies used in many desserts. They are also known as savoiardi, biscotti di Savoia, or sponge fingers. Every time I go to make Tiramisu I realize I don’t have any ladyfingers. It never fails. Add that to the fact that some grocery stores don’t even carry them it can get frustrating. That is why I decided to make my own. Now I can make Tiramisu, Pistachio Tiramisu or other desserts any time cause I know how to make ladyfingers. This light sponge cake biscuit is a nice addition to many desserts. They may not be as perfect looking as the store bought, but give it a try for a truly homemade touch.

Ingredients
  • 2/3 cup all purpose flour
  • pinch of salt
  • 4 eggs, separated
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • confectioner’s sugar
Instructions
  • Preheat oven to 300F. Grease baking sheets and lightly dust with flour, or use a stone.
  • Sift flour and salt together.
  • Using a stand mixer beat egg whites until stiff peaks form.
  • Beat in half the sugar.
  • Combine egg yolks and remaining sugar in a separate mixing bowl. Beat until blended.
  • With the mixer on low speed slowly add the flour to the egg yolk mix. Beat until just combined. Stir in the vanilla.
  • Add the egg whites all at once to the egg yolk mixture Fold in gently until just combined.
  • Spoon the mixture into a pastry bag with a plain tip nozzle or use a plastic Ziploc type bag and cut off the tip if you do not have pastry bags.
  • Pipe 4 inch lines of dough onto your baking sheets, leaving about an inch between cookies.
  • Lightly sift confectioner’s sugar over the ladyfingers.
  • Bake at 300F for about 20 minutes or until the outside is set.
  • Cool for 5 minutes on pans before moving them to a cooling rack to finish cooling.
  • Enjoy!