Savoiardi Cookies (Ladyfingers)
These homemade savoiardi cookies (ladyfingers) bake up light and delicate with crisp edges, an airy structure and gentle sweetness. They're delicious on their own with a nice cup of espresso and make an exceptional tiramisu!
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Most people know ladyfinger cookies, aka savoiardi, as the base for tiramisu, but they're also a really nice cookie to enjoy by themselves, especially when they're homemade.
They're light and delicate, not too sweet and perfect for dunking in your afternoon cup of coffee. They will also make the best tiramisu you've ever had!
What are Savoiardi Cookies?
Savoiardi are traditional Italian sponge cookies that originated in the late 15th century in the Duchy of Savoy. They were created to honor a visit from members of the French royal family and later became known as the official court biscuit.
Today, you'll find them in commercial bakeries all across Italy, where they're used for classic desserts like tiramisu, charlottes and other layered preparations.
They have a light, airy interior and crisp exterior made from a simple egg based sponge cake batter that gets piped into long, fingerlike shapes.
Most grocery store brands will be hard and crisp throughout, but fresh, homemade savoiardi should have a soft, almost meringue-like interior.
To use them in tiramisu, it's best to dry them out even further so they have the best texture after soaking in espresso. Otherwise, the centers can become gummy.
When making lady finger cookies, it's important to fold the ingredients together very gently, otherwise the egg whites can deflate, resulting in flat cookies.
Dusting the wet batter with powdered sugar is also an important step to help the cookies keep their shape while baking. Don't skip it!
Want more classic Italian cookies? Try this nutty Pignoli Cookie recipe, these Sicilian Chocolate Spice Cookies or these light and crisp traditional Pizzelles.
Why This Recipe Works
- A traditional recipe that's easy to prepare with a few simple ingredients.
- Not too sweet with a light and delicate texture.
- They store well over time, so you can make a big batch.
- Can be enjoyed on their own or used to make tiramisu.
Savoiardi Ingredients
Eggs - The texture of the cookies relies on good aeration from fresh whole eggs. Use high quality pasture raised eggs to ensure the whites whip properly.
Sugar - Granulated sugar goes into the batter and powdered sugar is used for dusting before and after baking.
Vanilla - Use a high quality vanilla extract or paste. A great option is my homemade vanilla extract version.
Flour - All purpose flour is the base. It blends with cornstarch to create the tender structure savoiardi are known for.
Powdered Sugar - Also called icing sugar or confectioners sugar, this is used to dust the cookies before baking to help maintain their structure and optionally after baking for presentation.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Stand mixer
- Electric mixer
- Piping bag or pastry bag
- Separate bowl
- Baking sheet
- Parchment paper
- Wide tip
- Plastic wrap
How to Make Ladyfingers
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Separate the eggs and place the yolks in a small bowl and whites in a large bowl.
- Whip the egg whites until they form soft peaks, about 1 to 2 minutes with an electric mixer.
- Slowly add ⅓ cup sugar and continue to whip until they form stiff, glossy peaks, about 4 to 5 minutes more.
- In a different bowl, whisk the egg yolks until combined, then add the remaining ⅓ cup of sugar and continue mixing until the yolks turn a pale yellow color, about 4-5 minutes. Stir in the vanilla.
- Carefully add the egg yolk mixture to the whipped egg whites, then sift the flour and cornstarch over the top.
- Gently fold all of the ingredients together until well mixed, being careful not to deflate the whites. The batter should look fluffy and aerated.
Pro Tip: Fold with a gentle hand, using slow movements from the bottom of the bowl upward so the airy batter stays intact.
- Add the batter to a piping bag with a large circle tip or a zip top bag with the corner cut off.
- Pipe into logs about 1 inch thick and 4 inches long onto your prepared baking sheet, leaving about 2 inches between each cookie.
- Dust the wet batter with powdered sugar.
- Bake for about 10 to 12 minutes, or until they're light golden brown and crisp around the edges.
- Allow the cookies to cool on the pan for a few minutes, then transfer them to a wire rack to cool completely.
- Dust with a little more powdered sugar if you like, then serve.
Tips for Success
- Take your time folding the ingredients together so the egg whites stay airy. Use a rubber spatula and a gentle touch, scraping the bottom of the bowl with every fold.
- Pipe the batter generously to create a fat 1 inch width. A piping bag or pastry bag with a round tip gives the most even results.
- Dusting the lady fingers with icing sugar before baking helps them keep their shape and not deflate as much while baking. Don't skip it!
- To use for tiramisu, dry the cookies out first so they don't get gummy. I usually leave them out overnight or longer; or you can place them back in a 250°F oven and bake them for another 10-15 minutes.
- Allow the cookies to cool at room temperature before storing to keep them nice and crisp.
Variations
- Add citrus zest to the batter for a subtle twist.
- Flavor the cookies with a touch of almond or anise seed extract.
- Replace 1 ½ tablespoon of flour with Dutch process cocoa powder to create chocolate flavored ladyfingers.
- Make shorter or longer sponge fingers depending on how you plan to layer them in a dessert.
- Create extra crisp cookies by extending the drying time in a low oven.
Serving Suggestions
This is a great recipe to serve with a cup of good coffee, espresso, a caffe latte or a nice cup of tea for dipping. Their crisp exterior makes them perfect for dipping into an Italian Affogato (or a strong coffee with a dollop of whipped cream!), a creamy Ricotta Cannoli Filling or an airy whipped Mascarpone Cream.
You can also use them to make layered dessert classics like this Pumpkin Tiramisu recipe or these rich Tiramisu Brownies.
How to Store Ladyfinger Cookies
Store the savoiardi biscuits in an airtight container or cookie jar at room temperature. They hold up well for a long time - up to a month thanks to their dry texture.
You can also wrap them in plastic wrap and freeze for up to 6 months, then re-crisp in a love oven after defrosting in the refrigerator.
FAQs
This usually happens when the egg whites are not whipped to stiff peaks or the batter is overmixed. Avoid deflating the egg mixture and whip thoroughly at high speed for the best homemade cookies.
Yes. You can make ladyfingers without a piping bag. A sturdy plastic bag with the tip snipped off works just as well. Cut the opening a bit wide so you can pipe evenly shaped ladyfinger biscuits.
A runny batter indicates the whites did not reach stiff peaks. Use an electric hand mixer or stand mixer and be sure the bowl is clean and dry.
Absolutely. They work beautifully in layered dessert recipes like charlotte cake, banana pudding, tiramisu cake, and other Italian recipes.
Dry the cookies longer so they soak up mascarpone mixture or espresso without falling apart.
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Homemade Ladyfingers (Savoiardi)
Ingredients
- 4 large eggs separated
- ⅔ cup granulated sugar divided
- 1 teaspoon vanilla extract or vanilla paste
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- powdered sugar for dusting
Instructions
- Preheat your oven to 350℉ and line a cookie sheet with parchment paper.
- Separate the eggs and place the yolks in a small bowl and whites in a large bowl.
- Whip the egg whites until they form soft peaks, about 1-2 minutes with an electric mixer.
- Slowly add ⅓ cup of sugar and continue to whip until they form stiff, glossy peaks, about 4-5 minutes more.
- In a different bowl, whisk the egg yolks until combined, then add the remaining ⅓ cup of sugar and continue mixing until the yolks turn a pale yellow color, about 4-5 minutes. Stir in the vanilla.
- Carefully add the egg yolk mixture to the whipped egg whites, then sift the flour and cornstarch over the top.
- Gently fold all of the ingredients together until well mixed, being careful not to deflate the whites. The batter should look fluffy and aerated.
- Add the batter to a piping bag with a large circle tip or a ziploc bag with the corner cut off.
- Pipe into logs about 1 inch thick and 4 inches long onto your prepared baking sheet, leaving about 2 inches between each cookie.
- Dust the wet batter with powdered sugar.
- Bake for about 10-12 minutes, or until they're light golden brown and crisp around the edges.
- Allow the cookies to cool on the pan for a few minutes, then transfer them to a wire rack to completely cool.
- Dust with a little more powdered sugar if you like, then serve!
Notes
- Take your time folding the ingredients together so the egg whites stay airy. Use a rubber spatula and a gentle touch, scraping the bottom of the bowl with every fold.
- Pipe the batter generously to create a fat 1 inch width. A piping bag or pastry bag with a round tip gives the most even results.
- Dusting the lady fingers with icing sugar before baking helps them keep their shape and not deflate as much while baking. Don't skip it!
- To use for tiramisu, dry the cookies out first so they don't get gummy. I usually leave them out overnight or longer; or you can place them back in a 250°F oven and bake them for another 10-15 minutes.
- Allow the cookies to cool at room temperature before storing to keep them nice and crisp.
