Savoiardi Cookies Recipe

Lus August 23, 2012 8

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Savoiardi are a Piemontese specialty that are a little different in my house (probably because my family isn’t FROM the Piemontese region). The big difference is that they’re not your normal lady finger-styled savoiardi. They’re a much thicker, fluffier cookie dusted with icing sugar that is perfect for coffee and tea dunking! No seriously, this is the perfect dunking cookie.

Our attempt:

Home Made Savoiardi Cookie

Here’s what the traditional variety look like.

The traditional Savoiardi


Eggs – 12
Sugar – 3 to 4 Cups
Shortening or Butter – approx 1 lb
All purpose flour (5 Roses works best for me) – 10 Cups
Baking Powder – 5 tbsp
Amonia Powder – 1.5 tbsp
Lemons (for zesting and juicing) – 2 to 3
Milk 2% – 1 Cup

Yield: Approx 60 cookies use tbsp for portions

Bake: 350F for 20 mins per batch. Don’t forget to preheat your oven!


Step 1. Mix in and Beat eggs, shortening or butter + sugar until there are no more lumps

Step 2. Mix dry ingredients all together

Step 3. Slowly Mix in dry ingredients and milk with egg, shortening or butter + sugar

Step 4. Cover baking sheet with icing sugar

Step 5. Put icing sugar in separate plate

Step 6. Put vegetable oil in separate plate (use on hands so batter does not stick to hands)

Step 7. Roll dough into balls using tbsp for portioning cookies

Step 8. Roll balls into icing sugar plate then place on baking sheet and bake.

Note: This recipe was given to me by my aunt, right off the top of her head. So when making the mix you may notice that it will need more flour to firm up the dough. Simply add as necessary this should be fun and not work!


Any suggestions we missed?


  1. Steve January 11, 2010 at 11:25 am -

    I love those cookies! Especially in a tiramisu.

  2. thedailyeater January 14, 2010 at 11:39 am -

    [New Post] Savoiardi Cookies – via @twitoaster

  3. nick February 24, 2011 at 11:39 pm -

    Do you happen to have a recipe for the traditional variety? I’ve been looking for a recipe for what a lot of NYers call “saviatta or saviad” cookies for a while, but always end up getting recipes for lady fingers, which are not what I want.

  4. Lus February 25, 2011 at 11:40 am -

    The first dark image is the only one I had of the actual cookie that was made by this recipe…the other two photos are are store bought versions…if you follow this recipe you will have a traditional savoiardi cookie, I have never had saviatta cookies, it’s my understanding that they have a harder outer shell…I will look for a recipe and see if I can’t bake some up!

  5. Nick May 18, 2012 at 7:25 pm -

    Saw the Q&A re: Savoiardi cookies – I worked in an Italian bakery many years ago and have the recipe for Savoiardi – NOT the ladyfinger style but the ‘thicker’ cookie with the ‘crackly’ top…

    Let me know if you are still searching:

  6. Lus May 21, 2012 at 6:57 pm -

    Hi there, yes we would definitely like to see a good recipe for this cookie! Please send it to us and we’ll try it out and write about the experience!

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