Lady Fingers: Savoiardi


Lady fingers can be a little tricky to make but this recipe for Sicilian lady fingers is super easy.  You don’t have to worry about folding in egg whites and having them come out flat because you didn’t do something right along the way.  These cookies take no more than 20 minutes to throw together.  Serve them with coffee or use them for making Tiramisu.  Once you taste one – you won’t be able to stop eating them, they are so soft, light, and moist.


Difficulty Rating: Easy
Makes approximately 3 dozen cookies.

1 1/3 cups granulated sugar, divided
4 cups cake flour
1 tablespoon baking powder
1/4 teaspoon salt
6 large eggs, at room temperature
1 cup vegetable oil
1 tablespoon vanilla extract
1 (.32-ounce) package vanilla sugar (optional)
Special Equipment Needed: A large pastry bag fitted with 3/4-inch plain tip

Place sugar in a blender or food processor and process for about 15 seconds until a fine consistency.   Sugar will be slightly powdered.

Combine the flour, baking powder, and salt in a small bowl and set aside.  Using a mixer bowl, beat the eggs and 1 cup of sugar on medium speed for 8 minutes, until thick and pale.

Gradually beat in oil until incorporated.  Beat in vanilla on low speed for 30 seconds.

Add flour and continue to beat for 1 to 2 minutes, until batter is smooth.  Cover bowl with plastic wrap and refrigerate for 1 hour.

Preheat oven to 350 degrees F.  Grease 2 baking sheets or line with parchment paper.  Combine the remaining sugar and vanilla sugar in small bowl.

Spoon batter into pastry bag and pipe 3 1/2-inch logs onto the baking sheet about 1-inch apart.  Dust generously with sugar.  Bake for 10 minutes, until lightly browned along the edges.  Let cool on baking sheet.  Sprinkle with any remaining sugar before serving.

Make ahead tip:  Lady fingers can be stored in an airtight container for 3 days or frozen for up to 4 weeks.

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