Savoiardi biscuits

Serves Icon
Time 35 Minutes
  • 45g egg yolks (from a little over 2 eggs)
  • 70g egg whites (approximately 2 eggs)
  • 60g white sugar
  • 60g 00 flour
  • 25g potato flour
  • Zest of ½ lemon
  • 1 pinch fine sea salt
  • Caster sugar, to sprinkle
  • Icing (confectioners') sugar), to sprinkle

Requires: x1 piping bag with Wilton 1A piping tip or of your choosing

How to Make It
Step 1

Preheat the oven to 200°C conventional (180°C fan-forced/ 392° Fahrenheit/Gas 6). Line a large shallow baking tray with baking paper.

Step 2

Use an electric mixer (or hand beater) to beat the egg yolks for 5 minutes. Add half of the sugar and continue beating for a further 5 minutes until light and fluffy.

Step 3

In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. With the mixer running, add the remaining sugar and beat until combined.

Step 4

Use a spatula to delicately fold the stiff egg whites into the egg yolk mixture in 3 lots. Fold the 00 and potato flour delicately using the spatula into the biscuit mixture. Fold in the lemon zest.

Step 5

Transfer biscuit mixture to a piping bag (use Wilton 1A piping tip or of your choosing). Pipe fingers, about 8cm long and spaced evenly apart on the prepared baking tray. Sprinkle with caster sugar (approximately 1 tablespoon per 2 biscuits), then sift the icing sugar over the biscuits. Wait 2 minutes and then sift icing sugar again over the biscuits.

Step 6

Bake for 8 minutes or until cooked through (quickly opening and then closing the oven after 5 minutes cooking time to allow air in to dry the biscuits). Allow to cool before serving.

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