Savoiardi are a sponge-like cookie originally from the Aosta Valley of Italy in the Alps, once known as the Duchy of Savoy (whence its name is derived). This Piemontese biscotti resembles lady fingers, though they're about twice as thick. Savoiardi also figure prominently in several desserts, including puddings and tiramisu, as they absorb liquids excellently.
- 400g self raising flour
- 1 tsp baking powder
- 1 cup white sugar
- 1 cup oil
- 4 eggs
- the juice of 2 lemons
- powdered sugar
- pure vanilla extract
- Beat the eggs, then add sugar, oil, vanilla, baking powder and lemon juice and stir until combined.
- Slowly mix in flour with a wooden spoon, continually adding until you have a very thick batter (you may need more or less flour).
- On a large flat surface, a cutting board or plate, sift powdered sugar.
- Using teaspoons, drop a walnut-sized ball of batter onto the sugar, roll into an oval over the sugar.
- Place rolls onto cookie pan covered with wax paper, cover rolls on pans with a single layer of wax paper.
- Place pans into the oven at 200°C (392°F).
- Bake between 5 and 15 minutes, until biscotti begin to golden.
Notes, tips, and variations
- If you choose to buy Savoiardi in a store rather than make them be sure of the date they were made as they have a very short shelf life.
- Properly made Savoiardi should never be soft.
- Savoiardi are often enjoyed dipped in brandy and espresso coffee.
- Savoiardi absorb liquid very quickly. If too much liquid is absorbed then the cookie breaks and falls apart.