Savoiardi - the traditional recipe

Savoiardi

Delicate and light as air, yet steeped in history, savoiardi (also known as “ladyfingers” or “duchess biscuits”) are far more than simple cookies. Born at the court of the House of Savoy in medieval Piedmont, they were once made for royal visits, served with refined elegance alongside tea. Over the centuries, these airy, sugar-dusted biscuits travelled across Italy, becoming the backbone of iconic desserts like tiramisù and trifle. Yet, even enjoyed on their own, they tell a story of noble kitchens and timeless pastry traditions.

Even Pellegrino Artusi mentions them in his celebrated cookbook "Science in the Kitchen and the Art of Eating Well", describing a light biscuit reminiscent of today’s savoiardi (recipe number 581 – Biscotti leggeri). Every bite is a step back in time to the elegant simplicity of Italian patisserie.

🍽️Serves: 30 biscuits ⏲️Time: 35-40 minutes 🧺Ingredients:

• 100 g all-purpose flour (“00” type)

• 100 g granulated sugar

• 1 vanilla pod or extract (optional)

• 4 eggs, at room temperature

• Pinch of salt

• Extra granulated sugar, for sprinkling

• Icing sugar, for dusting (optional)

🥣Instructions:

1. Separate the eggs

   Place yolks and whites in separate large bowls. Sift the flour and set aside. Preheat oven to 180°C (static).
   

2. Whip the egg whites

   Beat with a pinch of salt until foamy. Gradually add half the sugar (50 g) and continue beating until glossy, stiff peaks form.
   

3. Beat the yolks

   Whisk the yolks with the remaining sugar until pale, fluffy, and doubled in volume. Add vanilla if desired.
   

4. Fold the mixtures together

   Using a spatula, gently fold the yolks into the meringue, then sift in the flour in batches, folding carefully to preserve the air.
   

5. Shape the biscuits

   Transfer to a piping bag with a 1 cm round tip. Pipe 8–10 cm strips on a lined baking tray, leaving space between. Generously dust with icing sugar, wait 5 minutes, then dust again.
   

6. Bake

   Bake 10–12 minutes, until lightly golden but still soft to the touch. Cool completely on a rack.

💡Tips:

• Add grated lemon zest for a rustic twist.

• Store in an airtight container for 3–4 days.

• Ideal for tiramisù, trifle, or simply with coffee.