Savoiardi - Biscotto di Savoia - Lady Finger
Prep. time: 30
Cook Time: 15
Difficulty: 2 out of 5
Ingredients for the dough:
1 Cup of flour 00 (must be Italian made)
1 Cup of Potatoes Flour (Fecola di patate)
7 eggs (Possibly Farm Raise and cage free)
2/3 Cup of granulated Sugar
1 table spoon of lemon zest
1 teaspoon vanilla extract
A pinch of sea salt
1) To prepare the Savoiardi started dividing carefully the egg yolks from the whites. Place the egg yolks with half of the sugar in a mixer.
2) Add the vanilla bean and lemon zest
3) Continue to beat the egg yolks for about 10 minutes, until they are clear and puffy
4) Place the egg whites in a bowl with a pinch of salt and mount them until stiff, then gradually add the remaining sugar until completely merged perfectly with egg whites.
5) Stir half of the egg whites gently into the mixture of egg yolks, then add the sifted flour and starch to the mixture by dropping slowly stirring gently, until they blend perfectly. add the other half of the egg whites, stirring gently with a spatula
6) At the end you will get a puffy dough and hard at the same time.
7) Cover the baking tray with a parchment paper; filled a pastry bag with half of the batter and pipe 3 1/2 inch fingers, 1 1/2 inches apart, in rows on the parchment paper. Continue with the second half of the batter in the same manner.
8) Bake at 375 degrees F (190 degrees C) for about 15 minutes until firm to the touch and golden. Remove the paper and fingers from the baking sheet and place on racks to cool. After cooling, remove fingers from the paper and use, or store between layers of wax paper in a airtight container.
The Savoiardi, which take their name from the original region of Savoia, are sweet, light biscuits and spongy. The shape, a cylinder flattened with rounded edges, reminiscent of a great toe and for this reason they are called in English lady fingers, that is, the lady fingers, while in France they are called biscuit à la cuillère, that cookie [form] spoon.
Their origin is uncertain, some sources do them back to the late fifteenth century, when they were created at the court of the Dukes of Savoy in homage to a visit by the King of France
In Molise they are known as prestofatti and are attested to by the Region as a traditional food product.
The savoiardi are known in all Italian regions that have suffered the influence of the Savoy. For this reason, they are very common in Sardinia, where they were produced in the past in families, even with the name of "de pistoccus" coffee, and where I still belong to the artisan confectionery tradition. They are also popular in Sicily, which had a king of Savoy in the eighteenth century, where the recipe has been reinterpreted by the island's pastry tradition, especially in Caltanissetta where they were called raffiolini and are sold together with baking paper.
Check more recipes from: Chef Gianluca Deiana Abis