Sunday, May 19 2024

Savoiardi are named after the region of Savoy, they are one of the main ingredients in the most famous spoon desserts such as Tiramisu, Count Cavour’s favorite dessert, and Charlotte, and finally they are attested as a traditional food product of Piedmont and Molise, a region where they are better known as Prestofatti.

They are sweet, very light, crumbly and fluffy cookies with an elongated shape and rounded corners.


“Savoy cookies” were produced in the late Middle Ages and more precisely in 1348, by a confectioner at the court of Amadeus VI, who decided to serve them during a lunch organized in honor of the French royalty. Success was immediate and Savoyards were officially adopted by the Royal House of Savoy, becoming the favorite cookie of the dynasty’s young heirs.

“El biscotin” then, although of Piedmontese origin, arrived in all the areas of influence of the Savoy family and also at the courts that had relations with them, just think of the English Lady finghers, but the Savoiardi were also appreciated in France so much so that the recipe is mentioned in Alexander Dumas’ “Grand Dictionnair de Cuisin” of 1873.

In Italy they spread to all the regions that came into contact with the Savoy, in fact they are very well known in Sardinia, where it was traditional to make them at home, under the name of Pistoccus de caffè and they are still part of the artisan confectionery tradition. They are also widespread in Sicily, which had a Savoy king in the 18th century, the recipe of course being reinterpreted according to the local confectionery art, particularly in Caltanissetta, where they are called Raffiolini.

Another element that is now certain is that Savoiardi are currently widespread throughout Italy, they are excellent dipped in milk or coffee, but their frothy characteristic has made them essential for preparing any spoon dessert, precisely because they harmonize with any cream becoming a mouth-watering and unsurpassed unicum.

 

 

 

 

 

SERVINGS:4

For savoiardi dough

  • 100g (3 1/2 ounces) all-purpose flour
  • 90g (3 1/4 ounce) granulated sugar
  • 4 eggs
  • 20g (3/4 ounce) icing sugar

 

For baking sheets

  • 30g (1 ounce) unsalted butter
  • 20g (3/4 ounce) all-purpose flour

 

 

METHOD

Get everything you need ready, in addition to the ingredients. Some stages of processing have to be very fast.
You’ll need:

    • – two bowls: you have to beat egg yolks with sugar and then add this mixture to all-purpose flour in the first. You’ll need the second bowl to whip egg whites.
    • – an electric whisk to whip egg whites and possibly beat egg yolks too, to speed up

  • – a sieve to sift flour that must be added to your yolk-and-sugar mixture
  • – a syringe or pastry bag with a flat and large nozzle
  • – baking pans: grease them with butter and sprinkle with flour before starting the recipe. Surely someone of you will object it would be better to use baking paper to reduce fat. In this case my experience teaches me it is better to use traditional methods. Savoiardi (ladyfingers) tend to stick to the baking paper and then you can risk breaking them.
  • – Prepare biscuit dough.
    Separate whites from yolks.
    Work yolks with 80g sugar.
    Beat by hand or with an electric whisk until creamy and smooth.
    Now take flour and, after adding a pinch of salt and sifting, incorporate it gradually to your yolk-and-sugar mixture. Stir accurately and gently. Put apart.
    Add a pinch of salt and 10g icing sugar to whites. Whip them until stiff.
    Add them to the mixture with slow movements, from bottom to top, to prevent whipped whites go runny.
    At the end you must have a soft and puffy mixture.
  • – Spread biscuit dough on baking pans.
    Preheat the oven to 180°C (350°F).
    As mentioned use pans, greased and floured before.
    Pour your dough into a pastry bag and distribute it in sticks, 10cm (4in) long and 2 to 3cm (wide. Space them out to prevent sticking while cooking.
    Mix remaining sugar (10g) with icing sugar (10g) and sift this mixture lightly on savoiardi surface. Repeat after a few minutes and then bake.
    Usually I prepare a first pan and dust my biscuits with this sugar mixture. Then I work on the second pan and distribute the dough on this. At this point I dust again the first biscuit set and bake.
    Meanwhile I sprinkle the surface of the second biscuit set and eventually prepare a third pan waiting for the first one. Never let the biscuit dough rest for a long time out of the oven. Whipped whites tend to go runny quickly.
  • – The last step.
    Bake but check cooking frequently. Cooking times are very short.
    I usually check my savoiardi after just six minutes without opening the oven door. Six minutes may already be enough. The average time, however, is around 8 minutes. Longer times result in more colorful edges.
    But obviously this is an indication. Much depends on the oven you have at home and cookie thickness.
    Let them cool thoroughly before removing with a spatula and placing on a serving plate.

Just before serving

  • – Serve homemade savoiardi on a serving plate after covering it with a table cloth as you can see in the photo.

 

Note

Tips

  • – You’ll need few, natural ingredients for homemade savoiardi: sugar, all-purpose flour and eggs.Making the savoiardi at home means to choose the ingredients you prefer, included organic ones.Do not expect to get thick cookies like the ones you are used to buy.But the taste is different: they taste fantastic!

  • – You’ll have 30 to 35 savoiardi with these doses.

  • – As you can see on the photo my savoiardi are not too long and thin. My husband and I prefer them in this way to taste them better!

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