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.
Debbie N says
I tried to make this recipe two times and was very careful to follow everything to the T - but they come out as regular lady finger cookies not like the photos. I was very excited when I saw the photos as I have been trying to find this recipe for years. I see others have had success, I'm really disappointed.
Vicky says
I'm sorry to hear that the recipe didn't turn out as expected for you! I make this recipe all the time and it turns out great as it has for other readers. I know how frustrating it feels when a recipe work out. Maybe the issue could be something small, like the consistency of the batter or the oven temperature? Sometimes even slight variations can make a big difference.
JoAnn Mastrosimone says
These cookies are my husbands favorite Italian cookie. His mom would buy them when she knew we were coming up to Long Island for a couple of weeks. Thanks for sharing your recipe, I will be making these tonight.
Vicky says
So glad to hear that JoAnn! It took a lot of trial and error on my part to get the recipe right, but it was worth it!
Dawn says
You are my HERO! I've been searching for this recipe for ages. These are a favorite childhood memory. My mom worked in an Italian bakery, and we loved when she brought these home. I have tried many times to search for a recipe, but have always failed - they were never quite right. Your recipe is SPOT ON! Exactly as I remember. This has now become a staple in my baking repertoire. I cannot thank you enough for sharing!
Vicky says
Dawn, thank you so much! This comment meant so much to me. I grew up in Brooklyn and we always had these cookies on hand. I have lived many places since then and can never find them so we sought to replicate the recipe. They hold so many wonderful memories for me as well and I am so glad they made you happy. Have a wonderful holiday and New Year!
Tayler says
These cookies look absolutely delicious! I can’t wait to give them a try!
Cynthia says
This has elevated my tiramisu to a new level! Next time I'll make a double batch to have on hand!
Shadi Hasanzadenemati says
This looks so good! Cannot wait to make it, thank you!
Stephanie says
Such a simple cookie recipe to make which yields excellent results. Adding this to my recipe box to make again.
Nathan says
I absolutely love these homemade ladyfingers, they're so soft and light! The only problem is I could probably eat a whole batch all on my own! Thanks for the recipe 🙂