Savoiardi cookies or Savoy cookies, Naples cookies, Boudoir cookies or the well-known Lady's fingers - these are all names of the same famous biscuit cookies of an elongated oval shape, the recipe of which has remained unchanged for nine hundred years. Impressive!!!

The cookies are very tasty, appetizing, crispy on top and soft inside. Its peculiarity is that it does not use soda, baking powder, or yeast - in fact, it is a classic sponge cake. And the cookies turn out fluffy due to the air bubbles that form when you beat the egg white.

These cookies are very tasty to drink with tea or coffee. But it is mainly used for such popular desserts in European countries as tiramisu, charlotte or trifle. And tiramisu, of course, is on this list the most famous world-class dessert.

That is, in order to, first you need to prepare Savoiardi cookies. Of course, you can buy it in the store. But, unfortunately, not all stores have such cookies freely available. And this overseas product is not very cheap.

And lately, lady finger cookies, which we prepare, have become less common. Therefore, we will prepare cookies ourselves, at home. Moreover, it can be done quite quickly and not at all difficult, especially if you follow a few basic rules.

Savoyardi cookies or lady fingers

We will need:

• egg - 4 pcs
• sugar - 100 g (4 tablespoons)
• flour - 100 g (4 tbsp. spoons)
• powdered sugar - 4 tbsp. spoons
• butter - for greasing

Using this amount of ingredients, I prepared savoiardi for 10 servings of tiramisu. And since I know that all the cookies may simply not last until dessert is prepared, I always prepare them with a reserve.

Preparation:

1. First, set the oven to preheat. We will need a temperature for baking cookies of 180 degrees.

The oven should be very hot. This is one of the basic rules for successful cooking. If the necessary heating is not provided, the cookies will not rise, and what’s more, they may spread all over the baking sheet.

2. Prepare two completely dry containers. To make beating the yolks easier, take a container with a small bottom diameter. Because if you beat in a large bowl, the yolks will spread across the bottom and it will be extremely inconvenient to do this.

3. Wash the eggs with soap and dry with a paper towel. Carefully separate the whites from the yolks. To do this, break the egg into two halves using a knife, and pour the yolk from one half of the shell to the other, allowing the white to flow freely into the prepared bowl. Pour the yolks into another bowl.

At the same time, you need to try to ensure that not a single drop of yolk gets into the bowl of whites.

4. First, beat the yolks, adding sugar to them. Sometimes powdered sugar is added to make it easier to whip. But if you add it, first measure out a glass of regular sugar, and then you can grind it into powder.

We need to beat the yolks with sugar until the mixture turns white and thickens. In this case, all the sugar should be completely dissolved. Therefore, it is good to have a powerful mixer for this.

5. Add sifted flour to the mixture. It must be sifted so that they are saturated with oxygen. Oxygen will subsequently help our cookies rise better. We no longer use a mixer, but mix with a spoon, or better yet, a wooden spatula.

You need to mix carefully, using movements from bottom to top. There should be no lumps of flour left in the mixture, that is, mix until smooth.

6. The next step is to beat the egg whites. We begin to shoot them down at low speed. Very soon a lush foam with an abundance of bubbles will appear.

Gradually increase the speed and beat the whites until a dense, airy protein mass is formed. When knocked down, stable protein peaks are formed.

When the cup is tilted from side to side, a correctly kneaded mass remains in place and does not fall to the right or to the left.

7. Using a spatula, carefully combine both masses. Mix with movements from bottom to top. Mixing in a circle is not allowed, the dough will fall and the cookies will not be airy and tender.

The finished dough should also be airy. It should not be quite dense in consistency, and should not spread.

9. Prepare the baking sheet. It should be lined with parchment baking paper, which should be greased with butter. You can simply take a piece of butter out of the refrigerator and, without defrosting it, grease the surface with it.

Then lightly dust the surface with flour. However, not all cooks do this.

9. For the next step we will need a piping bag with a round nozzle. I use a cooking syringe. Of course, it’s inconvenient to use, because you have to fill it over and over again. But today I didn’t have a bag.

And if there is neither one nor the other, then you can use the “grandmother’s” method. To do this, we take a regular plastic bag, preferably a new one, of course. And cut off the tip so that the hole is no larger than 8 mm in size.

10. Carefully place the dough into the bag, while trying to place it in such a way that there are no air pockets left in it.

11. Squeeze the cookie dough onto the prepared baking sheet. We try to ensure that all cookies have the same width and length. The length is usually made from 8 to 12 cm. Leave gaps between them.

12. Sprinkle the finished pieces with powdered sugar through a sieve.

13. Let the pieces stand for 5-7 minutes so that the powdered sugar is slightly absorbed.

14. Place the baking sheet with cookies in a preheated oven and bake for 10-15 minutes. Baking time depends on the size of the cookies and the cooking characteristics of your oven.

15. After the allotted time, turn off the oven and open it slightly so that the cookies cool gradually.

The finished cookies should have a creamy, pleasant color.

16. Then take out the cookies and remove them from the baking sheet. At first it will be very soft, but gradually, after lying for a while, it will become crispy on top and soft inside.

From such cookies it will be possible to prepare delicious ones. Or just serve it with tea and coffee.

You can store savoiardi cookies (lady fingers) in a closed box or sealed paper bag.

And I also read that you can even freeze it in the freezer. It is well stored, and if necessary, the stored blanks can be used for further use. But to be honest, I haven’t used this method myself.

Savoyardi cookies - recipe No. 2

The difference from the first recipe is that we beat both the whites and the yolks, adding sugar to both mixtures. And the second difference is that we prepare this recipe from fewer ingredients.

Since both recipes basically have something in common, look at the first along with the second option. Because it describes in detail all the nuances.

We will need:

• eggs - 3 pcs (we will need 3 whites and 2 yolks)
• sugar - 60 gr
• flour - 50 g
• powdered sugar - 2-3 tbsp. spoons

Preparation:

1. Wash the eggs with soap, dry and separate the whites from the yolks. Don't forget that we only need two yolks. Therefore, set one aside separately; later you can use it to make homemade mayonnaise, or add it to baked goods.

2. Beat the whites first at low speed until fluffy. Add half the sugar and continue beating, gradually increasing the speed to maximum.

Beat the whites until stiff peaks form.

3. Mix two yolks with the other half of the sugar and beat until smooth. The mixture should be thick and white.

4. Add the yolk mixture to the whites and mix with a spatula from bottom to top.

5. Sift the flour into the resulting mixture and mix again in the same way so that the mass does not fall off.

6. Line a baking sheet with parchment paper and use a pastry bag to place the pieces on it.

7. Sprinkle the future cookies with powdered sugar and use a sieve.

8. Place in an oven preheated to 190 degrees. And bake for 10-12 minutes, depending on the size of the pieces and the features of the oven.

9. Take it out, remove it from the baking sheet along with the paper and cool on a wire rack.

10. Then remove the finished cookies and let them sit for a while. Eat immediately with hot tea or coffee. Or we prepare delicious desserts.

I believe that there is no particular fundamental difference in whether sugar should be added to the protein mass. Also, there is not much difference in whether to put the yolk mixture into the protein mass, or vice versa. There are only three basic rules that will allow you to easily prepare fluffy, tasty and tender savoiardi cookies:

• Beat the whites and yolks very well
• mix mixtures correctly
• place the pieces in a sufficiently heated oven

If you follow these rules, you will certainly succeed at the highest level. After all, the most important thing in all culinary matters is desire! If you have it, then all the dishes you prepare will always be the most delicious!

Bon appetit!

The best Cookie recipes with step-by-step instructions with photos

Do you like tiramisu? In this case, you will need a recipe for Savoyardi cookies, which you can easily prepare at home - look at the step-by-step photos and videos!

savoiardi cookies

20 servings

40 minutes

380 kcal

5 /5 (1 )

These biscuit cookies are known to almost everyone, due to the fact that they are an integral part of the wonderful dessert tiramisu. The King of France himself came to visit Prince Amadeo of Savoy, where he was treated to these unsurpassed cookies, fragrant, soft and melting in the mouth. The king appreciated this treat so much that he named it “Savoiardi”, in honor of the province of Savoy. After this, these cookies became the real pride of all of France and the official confectionery product of Savoy. Let's figure out how to properly prepare these cookies!

Many people call these cookies “lady fingers” because of their long, elongated shape.

Homemade Savoyardi cookie recipe

Preparing these cookies is very easy and simple; they are based on whites whipped until fluffy, which give the cookies softness and tenderness.

Kitchen appliances and utensils used: mixer or whisk, wheat flour sieve, bowl, oven, silicone spatula for mixing, pastry syringe (optional).

Ingredients

Powdered sugar	45-55 g
Wheat flour	135-150 g
Sugar	130-145 g
Chicken eggs	2-3 pcs.

Let's start making cookies

1. The first step is to prepare a standard biscuit mass. The method of preparing it directly depends on the presence of a mixer in your kitchen. If you have this kitchen appliance, then beat all the eggs into a mixer bowl and add sugar to them, then beat this mixture with a mixer at high speed until you get a dense, fluffy white mass.
   
   
   

   If you only have a whisk, then you need to separate the yolks from the whites into different bowls and pour half of the available sugar into each. Beat the whites until a fluffy foam forms, and the yolks until they have a smooth, whitish texture, then mix both masses and beat until smooth.

2. After this, it is necessary to saturate the wheat flour with oxygen so that the cookies turn out porous and airy. Sift the flour through a sieve directly into the bowl with the protein cream.
   
   
3. Using a silicone spatula, mix the dough until smooth, using upward movements.
   
   
4. The resulting dough must be placed in a pastry syringe or bag, but if you don’t have one, you can try to put the mixture on a baking sheet by hand.
   
   
5. Line a baking tray with baking paper or foil, then grease it with butter. Turn on the oven at 180-190 degrees and leave it to heat up to the required temperature.
6. Squeeze the mixture out of a pastry bag into strips 10-13 centimeters long onto a baking sheet, or form them by hand. It will not turn out so beautifully and neatly, but this will in no way affect the taste.
   
   
7. Through a strainer, sprinkle each strip with powdered sugar, pour in more without sparing.
   
   
8. Place the baking sheet with our future cookies in a preheated oven for about 12-15 minutes.
   
9. As soon as you find that the cookies are ready, turn off the oven and remove the baking sheet from it, then leave the cookies to cool slightly.
   
   
10. Savoyardi cookies are ready to serve to guests and loved ones!
    
    

Video recipe for Savoiardi cookies

Use this video as a quick tutorial on how to make these cookies.

Overseas names of sweets are always intriguing; you want to try them as soon as possible in order to have your own idea of ​​the taste of the delicacy. “Savoiardi” is the Italian name for a stunningly delicious oblong biscuit cookie, which is often covered with grains of sugar on top. Savoyardi absorbs liquid well, becoming soft. Therefore, it is often soaked in various syrups and used as one of the ingredients for making tiramisu, ice cream cakes, charlottes, etc. These cookies were invented by confectioners at the court of the Duke of Savoy back in the 15th century, on the occasion of the arrival of the French king. If you wish, you too can prepare these delicious, truly royal cookies based on sponge dough.

Biscuit “fingers” stay fresh for a long time; you can “prepare” it in your free time, and after a few days use it as the basis for delicious desserts with cream, for example, tiramisu. This dessert has become incredibly popular, and if you have savoiardi, it’s not at all difficult to make. Separately, beat the yolks with sugar, add mascarpone and whipped whites. The mass is carefully mixed. A little amaretto is added to cold espresso. Biscuit cookies soaked in coffee and amaretto are placed at the bottom of the bowl, and cream is placed on top. Place the dessert in the refrigerator for 5 hours and sprinkle with cocoa before serving. As you can see, preparing an exquisite, delicious delicacy at home is not at all difficult.

Savoyardi biscuits for Tiramisu

To bake savoiardi or lady fingers (as these cookies are also called), you only need 3 ingredients and half an hour of free time.

Ingredients:

Option 1:

• chicken eggs - 4 pcs. (whites are separated from yolks);
• wheat flour -180 g;
• sugar-120 g;
• powdered sugar.

Option 2 (with starch)

• 2 yolks;
• 3 squirrels;
• 50 g sugar;
• 40 g flour;
• 20 g starch;
• powdered sugar for sprinkling.

You will also need baking paper and a plastic bag.

Cooking process:

Beat the egg yolks with 100 g of granulated sugar to form a thick, light mass, often taking 2-3 minutes when whipping with a mixer at maximum speed.

Beat the whites into a stable foam, add the remaining sugar. You need to beat until the mass becomes shiny and dense. After adding the yolks to the whipped whites, mix gently from top to bottom, scooping the foam from the edge and dropping it into the middle.

Gradually add the sifted flour (if using additives, such as cocoa powder, then first mix all the dry ingredients in a separate bowl). Mix all the ingredients again in the same way as described above, the mass should become homogeneous, while remaining fluffy, there is no need to stir for a long time so that the dough does not settle.

Cover the bottom of the baking tray with baking paper, oil it and sprinkle it with flour. Transfer the dough into a tight plastic bag. Cut off a corner and squeeze the dough onto a baking sheet into strips 5 cm wide and 10-12 cm long. Instead of a bag, you can use a special pastry syringe.

Using a strainer, sprinkle the raw cookies with a tablespoon of powdered sugar.

Bake the savoiardi in a preheated oven at 200°C for about 10 minutes.

Cool the finished biscuits and place them in an airtight container to keep them fresh for several weeks.

Secrets of cooking savoiardi

Don't think that you can't make delicious biscuits fit for a royal table. The main task is to beat the whites and yolks well; if you have a mixer, this is not a problem, although you can do without it. The simplest biscuit dough is made from eggs, flour and sugar, without various additives. But don’t forget to sift the flour a couple of times so that it is enriched with oxygen and becomes lighter and fluffier.

As you can see, the Savoiardi recipe is very simple. Happy creativity in the kitchen!

Best regards, Anyuta.

Recipes for making cakes at home with photos

The history of the dessert (cake) tiramisu, its main parameters and step-by-step recipe with photos, complemented by a fascinating video

tiramisu

6 servings

40 minutes

378 kcal

4.98 /5 (40 )

The exquisite Italian dessert tiramisu is known all over the world these days. This delicate, airy and weightless delicacy is of aristocratic origin.

But not everyone has the opportunity to get to sunny Italy to fully enjoy this exotic masterpiece, so I will tell you how to prepare tiramisu at home.

The overseas sweet has several cooking options, and I have long set myself the goal of understanding its intricacies. My sister, a skilled culinary amateur, advised me to start my experiment with the classic version of tiramisu and introduced me to an excellent recipe that she uses herself. And I will be happy to share these skills with you.

The main ingredients are mascarpone cheese and savoiardi cookies, which can be bought in any supermarket in the city. Of course, they are somewhat expensive, but since we have undertaken to perform a real Italian masterpiece, let’s not stray from the intended classical style.

There is an opinion that if tiramisu is cut with a knife, then it is not tiramisu! It is applied only with a spoon. And, as a rule, after it sits in the refrigerator, it tastes even better the next day.

Inventory and kitchen appliances: preparation form: mixer, bowls, sieve, tablespoon, silicone spatula, pastry bag with nozzle.

Choosing a form is at your personal discretion, depending on how you are going to serve this dessert on the table, cut it or not, and how many guests you want to treat with your delicious tiramisu. I chose a mold large enough to be able to cut six pieces, because everyone in the family will want to try the delicacy.

Required Products

The ingredients are:

These are the cookies you need for tiramisu.

• Cocoa powder

Features of product selection

When choosing cocoa for tiramisu, give preference to what is intended for making chocolate fudge rather than baking. If you save money and buy cheaper cocoa, which is put into the dough just for color, then, while enjoying your curd creation, you will reproach yourself for this, because in taste and aroma this cocoa is much inferior to its “relative”.

Story

I propose to take a little break from our main activity and plunge into the distant history of creating a wonderful multi-layered dessert. It turns out that the first portion of the famous delicacy was prepared in the north of Italy at the end of the 17th century.

Initially, in an impulse to create a completely new dish, Siena chefs, wanting to please the high-ranking Archduke Cosimo III de' Medici, who arrived on a visit from Tuscany, showed imagination and created a new sweet dish, which they called “Duke's soup”.

The then famous “sweet tooth” De Medici liked the treat, and he emptied the plate to the last spoon, and took the recipe with him to Florence. There, the know-how was appreciated by poets, sculptors and artists who worked in the city of arts at that time.

Since then, the recipe has spread throughout Italy and gained incredible popularity; it began to be called tira mi su, which translated means “cheer me up” or “lift my spirits.”

There is also an unofficial version, according to which it is believed that the dish was created quite recently. It follows from it that tiramisu was invented only because of the habit of dipping stale cookies in coffee, and later, for the sake of taste and interest, they tried it with mascarpone, and even later they began to add liqueur and chocolate.

How to cook at home: step-by-step recipe

So that those who get acquainted with the tiramisu option do not get bored, we use a recipe with photographs.

We already have all the important ingredients and tools at the ready, so I propose to proceed directly to the most interesting part - the recipe for our tiramisu, in detail and step by step:
1. Take eggs, separate the whites from the yolks.

2. Now you need to beat the whites into a strong foam.

When the whites are beaten and only foam is visible, you can add one or two tablespoons of powdered sugar, but it’s not worth it anymore, there are only two whites. We've sorted out the protein, now we need to leave it aside for a while and work on the yolks.
3. Beat the yolks a little too. Then add three tablespoons of powdered sugar and rub thoroughly to obtain a delicate creamy texture.

4. Now it’s the turn of mascarpone cheese. It is very soft, but it should be crushed a little with a spoon and thoroughly mixed with the yolk until smooth. Next, beat the resulting mass a little with a mixer until it becomes fluffy.

If you do decide to substitute mascarpone cheese for some reason, go to the market and choose the freshest heavy cream. Or use cottage cheese, ground to a homogeneous mixture with powdered sugar. There is also an option - kajmak cheese.

5. Now the whipped egg white comes back into play. Place a couple of spoons on the egg-cheese mixture and mix gently with a wooden or silicone spatula.

Look how soft and airy the cream turned out. Can't put it into words. Let's put it aside for a while and move on to the savoiardi cookies.
6. Place a bowl of chilled natural coffee in front of you. Preferably strong.
7. Finally it was the turn of the famous cookies. Tiramisu must be prepared with savoiardi cookies; this is its basis and almost the main ingredient, of course, after mascarpone cheese. Our recipe says 100 grams, I only got 12 pieces. With one hand we take a tablespoon, with the other the cookies and carefully place them in a bowl of coffee, count to three and quickly transfer it to the prepared form.

It is not advisable to replace savoiardi cookies with a budget option, but it is also possible. Of course, there is a little more hassle, but the costs will not be so significant. We are talking about replacing it with your own sponge cake approximately 1 cm high. The advantage of this option: you will be 100% sure of its quality.

8. When half of the cookies fit comfortably into the mold, remember about the cream and carefully lay it on top so that it covers the flour product like a duvet. Then we put another layer of coffee-soaked cookies on this delicious design, with cream on top, but in a thinner ball, so that we can decorate it.

How to beautifully design and serve

By the way, about decorations. Please note that the cream covering the top of the dessert is like a blank sheet of paper on which you can depict any beauty that your soul desires.

But personally, today I will not shy away from the recipe given to me and will do everything according to the rules. So, the classic design option:

We take a cooking bag, make a cut and insert a special mold (it can be absolutely any, just round, with cuts, etc.)

• Place the remaining cream in this form.
• Release the air from the bag itself, putting all the cream there .
• Now from the bag we decorate the surface with simple small cones, pressed tightly against each other.

• And now it’s cocoa’s turn. You can take any sieve; the one for flour is also suitable; I think every housewife has one in her house. Sprinkle the sweet dish evenly on top.

My magnificent tiramisu cake is ready. It turns out that it is not difficult at all! Very fast, simple, tasty, and most importantly, elegant!

• Never mix the egg-cheese mass with metal tools, it may settle or leak - only wood, plastic or silicone.
• When dipping cookies in chilled coffee, be sure to count to three, otherwise the savoiardi will absorb too much coffee and become soggy, and therefore not as tasty.
• An attachment for decorating a product with cream cones can be easily purchased for little money; it comes complete with the culinary package. But if suddenly you don’t have one, you can take a regular bag without handles, trim the edge, and (voila!) your homemade nozzle is ready.
• Use a large sieve to sift the cocoa onto the cake, the layer of sprinkles goes on very evenly and is much nicer.

Video recipe

There is a wonderful video where they tell you in great detail about the tiramisu recipe step by step. It’s one thing to read, even if it’s a piece-by-piece version, but it’s quite another to see everything with your own eyes, especially since the cooking technology is similar to my recipe, and the nice girl in the video explains everything very clearly. So I recommend you watch it.

Tiramisu Cake Step by Step Recipe | Tiramisu Recipe, English Subtitles)

2014-12-20T13:17:27.000Z

Invitation to discussion and possible improvements

I really like my own choice, but I understand that any housewife who also loves this dish will probably say the same thing. Variety is the key to improvement. Therefore, I would be happy to explore other options.

Savoiardi biscuits have been gaining popularity lately. You've probably tried it in a cafe or restaurant over a cup of coffee. Today we will learn together how to cook savoiardi at home: following step-by-step recipes, it is not difficult at all and very interesting.

History of the Savoiardi

The peculiarity of this cookie is its oval shape and sugar topping. It has several other popular names: biscuit, Naples, Savoy, la coulie and “lady fingers”.

Legend has it that Savoiardi was invented by the head chef of the Duke of Savoy at the end of the 16th century. The invention of the original recipe was timed to coincide with the visit of the French king. The owner of the palace loved the delicacy so much that it was soon given the status of the official dessert of Savoy.

Savoiardi cookies - the official dessert of the Savoyard ducal cuisine

Of course, you can buy savoiardi in a store - this is not uncommon now. But how nice it is to cook it yourself, giving the dough the love and warmth of your own hands! And you will be 100% sure of the quality of the dessert, which cannot be said about the purchased product.

Cookies made from light biscuit dough absorb liquid well and soften while maintaining their shape. Therefore, savoiardi is often used not only as a separate dessert, but also for preparing other sweet dishes - cakes, trifle and Russian charlotte.

Especially often, the popular dessert tiramisu is prepared from these cookies, soaking savoiardi in sweet syrup. The cookies should be a little dry, so you will need to keep them in a warm oven for a while or leave them overnight, covered with a clean towel.

Savoyardi is an essential ingredient in classic tiramisu

Ingredients and cooking secrets

Required ingredients for savoiardi:

• flour;
• sugar;
• eggs.

The flour should be well sifted. Take only 1 variety - it is ideal for this dessert.

Flour, eggs and sugar are essential components of Savoiardi.

As with any sponge cake, you need to separate the yolk from the white and beat them separately from each other. Eggs must be at room temperature.

It is customary to use powdered sugar to sprinkle cookies. But granulated sugar is also suitable: its crystals will look beautiful on the surface of the savoiardi.

Vanilla extract or vanillin will give the cookies a pleasant rich aroma. Some housewives add a little cinnamon, but the classic recipe does not provide for this.

To give the cookies their original shape, you will need a pastry bag with a hole diameter of at least 1.5 cm. You will use it to squeeze the mixture onto a baking sheet. The bag should be held at an angle of 45 degrees. The length of each cookie is 7.5 cm, the distance between them is at least 2.5 cm.

Savoiardi is baked in the oven for no more than 15 minutes at 190 degrees or 10 minutes at 200 degrees. Be sure to line the baking sheet with parchment or baking paper.

Note! Ready savoiardi can be packed in a container, lined with wax paper, and stored frozen for up to 2 weeks.

Step-by-step recipes

We will look at a classic and original recipe from Yulia Vysotskaya. This wonderful TV presenter always adds some zest to the cooking process, and today we will unravel her secret.

Classical

Before you begin, turn on the oven to preheat to 190 degrees and prepare a piping bag. By the way, to make it easier for you to place cookies on a baking sheet later, draw outlines of the desired size on paper.

You will need the following products:

• large egg yolks - 3 pcs.;
• egg whites - 3 pcs.;
• flour - 65 g (1/2 tea cup);
• powdered sugar - 5 tablespoons;
• vanilla or its substitute – ½ teaspoon;
• powdered sugar for sprinkling.

1. Using a mixer, beat 2 egg yolks with 2 tablespoons of powdered sugar until the mixture thickens and turns light yellow.

   Beat the yolks, separated from the whites, with powdered sugar

2. In another bowl, beat all the whites until soft. Add 3 tablespoons of sugar gradually, beat until a strong glossy foam forms.

   Whip the whites with sugar into a strong foam

3. Add the whites and yolks (including the remaining yolk) to the flour in three additions, while gently stirring the mixture from bottom to top.

   Combine the white and yolk with flour, mix thoroughly

4. Fill a piping bag halfway with dough. Gently press the cookies onto the baking sheet, remembering to leave the required distance between them.

   Place the dough on a baking tray covered with paper using a pastry bag and sprinkle with powdered sugar

5. Dust the cookies with powdered sugar and bake for 10-15 minutes until golden brown.

Bake the cookies until fully cooked

You need to remove the savoiardi from the baking paper while it is still hot. Otherwise, the cookies will stick and you will not be able to remove them from the parchment without crumbling them.

Biscuit cookies from Yulia Vysotskaya

This dessert is designed for 36 servings (pieces). You will need:

• 50 g flour;
• 60 g sugar;
• 3 egg whites;
• 2 egg yolks;
• 30 g powdered sugar.

1. Beat all the whites until a soft mass forms. After this, add 30 g of sugar. Continue using the mixer until the sugar is completely dissolved.

   Beat the egg whites thoroughly, adding sugar.

2. Beat 2 yolks with 30 grams of sugar in a separate bowl. The mass should turn out light and light, and the sugar should completely dissolve.

   Beat the yolks with sugar

3. Carefully combine the whites with the yolks and mix with a spatula.

   Mix the whites with the yolks

4. Sift 50 g of flour into a bowl with egg mixture.

   Add sifted flour to egg mixture

5. Mix the mixture from bottom to top. The movements should be light so that the air is retained inside the dough.