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.
Here’s what the traditional variety look like.
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?