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:
Here’s what the traditional variety look like.
The traditional Savoiardi
Ingredients:
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!
Directions:
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?
I love those cookies! Especially in a tiramisu.
[New Post] Savoiardi Cookies – via @twitoaster http://thedailyeater.com/2010/01/savoiar…
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.
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!
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: nickvee206@aol.com
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!