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.
NJ girl from Brooklyn says
This recipe was super easy to follow and the cookies came out amazing!
Vicky says
I am so happy to hear that!! They bring back memories don't they?
David says
How do you achieve the shiny top? Made several times. I switch out the vanilla for Anise which is the taste that I remember growing up. Also I mix for 20 stopping after ten to scrape down the sides and repeat for another ten. I am very careful not to over mix. Do you let your Saviordi set up for any length of time before putting in the oven?
Vicky says
I love the anise swap and will have to try that myself.
The shiny top comes mainly from the egg and sugar mixture. Beating the eggs and sugar until they’re pale, thick, and glossy is the biggest key. That whipped mixture is what gives Savoiardi their smooth, shiny finish once baked. I don’t let the batter sit before baking. As soon as they’re piped, they go straight into the oven. Letting them rest can cause the batter to deflate which can affect both the shine and the lift.
Kay says
Yes!!! First time I made these, “someone” shut off the preheating oven… grrrrr…. So the piped cookies SAT for 10-15 minutes before baking. They came out Italian-bakery smooth-white- top perfect!!!! Next time, I FORGOT they rested before and I did NOT get the eggshell finish on top. Try it rested and see what happens!!
Vicky says
This is such a good tip! I will try it and see what happens. Thanks for letting me know!
Lu Ann Mancino says
I just tried this recipe. The smell and look of the cookies was not like the bakery cookies. The bakery version had a cracked top. To the best of my ability U did follow your instructions. They do taste like a plan sugar cookie. Thank you for sharing your recipe
Vicky says
Thank you so much for giving the recipe a try! I really appreciate you taking the time to share your experience.
Joia says
Followed the recipe to the T and these came absolutely perfect! Soft and delicious! I did add a brushed on glaze to half the batch for those who like a little extra sweetness. Wish I could add a photo. Wouldn’t change a thing THANK YOU
Vicky says
Aww, I love hearing that! I'm so glad they turned out soft and delicious for you. And that glaze idea? Genius—such a fun way to give a little something extra for the sweet tooth crowd. I wish I could see your batch too—they sound picture-perfect! Thanks so much for taking the time to leave a comment.
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.