Savoiardi cookies, sometimes called Saviata or Shavolette, are light, spongy cookies that go perfectly with coffee. I have tried many cookie recipes before coming up with this Savoiardi Recipe, which produces Italian ladyfingers with a unique oblong shape and airy texture that you will LOVE!
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⭐Why You'll Love this Savoiardi Recipe
- Homemade savoiardi can be enjoyed alone or used in desserts like tiramisu. If you are making tiramisu, check out this Tiramisu from Recipe Tin Eats.
- Just 4 ingredients like our 4 Ingredient Strawberry Cake Mix Cookies
- The unique light and airy texture.
🥣Ingredient Notes
- Eggs - Large eggs at room temperature. Provide structure and help to bind the ingredients together.
- Sugar or superfine sugar - Adds a delicate sweetness to these Italian cookies.
- All purpose flour - Gives the ladyfingers structure and stability.
- Vanilla extract - The warm flavor complements the sweetness of the savoiardi, giving them a delightful taste.
📋How To Make Savoiardi Cookies
STEP 1: Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper.
STEP 2: Add eggs, sugar, and vanilla to the bowl of a stand mixer. Whisk at a high speed for 15 minutes.
STEP 3: Sift flour and slowly fold into the batter by hand until the flour is fully mixed into the batter.
STEP 4: Scoop the batter into a piping bag. Cut about an inch off the tip of the bag.
STEP 5: Squeeze the savoiardi batter out of the piping bag onto the parchment covered cookie sheet. Make each cookie 3-4 inches long and 1 inch wide. Leave some space between each cookie as they expand while baking.
STEP 6: Bake at 375 degrees 12-15, until they are set on top and have a golden color on the bottom. Keep an eye on them while they are in the oven so they don't overcook.
STEP 7: Let savoiardi biscuits cool for a few minutes on a cooling rack.
👩🏻🍳Expert Tips
Tip 1: Sifting flour helps to create a lighter more airy texture to these Italian cookies.
Tip 2: Take care to gently fold in the flour while mixing. Overmixing can result in a flat cookie.
🤷🏻♀️Recipe FAQs
Store the ladyfinger biscuits in an airtight container at room temperature for up to 5 days.
You can use a zip-top bag with a corner snipped off as if you do not have a piping bag.
It can be helpful as the superfine sugar dissolves more easily into the eggs, but I used regular granulated sugar, and it works as well.
🍪Related Cookie Recipes
📖 Recipe
Savoiardi Recipe
Video
Ingredients
- 3 eggs large, room temperature
- 1 ¼ cup sugar
- 1 ¾ all-purpose flour
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F and prepare two baking sheets with parchment paper.
- In a mixer, beat eggs, sugar, and vanilla on high for 15 minutes.
- Sift flour and slowly fold into the batter by hand until the flour is fully mixed into the batter.
- Fill a piping bag with batter and snip off a 1-inch tip.
- Pipe 3-4 inch long and 1 inch wide savoiardi onto the sheets, spaced apart.
- Bake for 12-15 minutes until set on top and golden underneath, watching to avoid overbaking.
- Let cool for a few minutes on a cooling rack.
Notes
- Sifting flour helps to create a lighter more airy texture to these Italian cookies.
- Take care to gently fold in the flour while mixing. Overmixing can result in a flat cookie.
Joey says
Saviata are my favorite Italian cookie. I tried this recipe tonight BUT the cookies did not look your pictures or taste the way I'm used to.
Did you put a coating on the cookies?
Vicky says
I made the cookies exactly as written in the post, with no additional coating or glaze on them. I'm sorry to hear yous were not as you expected.