SARDINIAN LADYFINGERS: A RECIPE FOR SOFT COFFEE COOKIES

Intense fragrance, wonderful appearance, Sardinian ladyfingers are very light cookies with a crumbly, spongy texture.

Among the most beloved typical holiday sweets in Sardinia, they are ever-present on Sardinian tables, whatever the occasion.

Perfect for breakfast, ideal for making the most classic of desserts, tiramisu, or simply to accompany a nice cup of coffee, Sardinian ladyfingers are super easy to make.

Here is the recipe, give them a try!

Why you will love this recipe

• Authentic flavor: A traditional Sardinian dessert with a subtle vanilla aroma.
• Light and airy: Perfectly fluffy texture with just the right amount of sweetness.
• Versatile use: Enjoy as is or use in layered desserts such as tiramisu or trifle.
• Simple ingredients: Basic pantry ingredients are needed and no special tools are required.

Serve these Sardinian ladyfingers with coffee or tea, or use them to enhance your favorite desserts. Savor the taste of traditional Sardinian cuisine in every bite!

Servings: About 20 cookies

Cooking Time:

• Preparation Time: 20 minutes
• Baking Time: 15 minutes
• Total Time: 35 minutes

INGREDIENTS:

• 8 eggs
• 1 ½ cups of powdered sugar (confectioners’ sugar)
• ¾ cup of granulated sugar
• 2 cups of all-purpose flour
• 1 packet of vanilla sugar (or 1 teaspoon of vanilla extract)
• Powdered sugar for dusting
• 1 pinch of salt

METHOD

Prepare the egg mixtures:

• Separate the yolks from the egg whites.
• Beat egg whites with powdered sugar until peaks form. The mixture should hold its shape firmly.
• In a separate bowl, beat egg yolks with granulated sugar until mixture becomes light and fluffy.

Combine the mixtures:

• Using a spatula, gently fold the beaten egg whites into the egg yolk mixture in a gentle bottom-up motion to avoid deflating the airy texture.
• Gradually incorporate the sifted flour, vanilla sugar and a pinch of salt, continuing to fold gently until smooth.

Form the ladyfingers:

• Line a baking sheet with baking paper.
• Transfer the mixture to a pastry bag with a round or star tip.
• Spread elongated shapes on the baking paper, leaving a space between each cookie.

Dust and bake:

• Lightly dust shaped cookies with powdered sugar before baking.
• Bake in a preheated oven at 160°C (350°F ) for about 15 minutes, or until the ladyfingers are lightly browned.

Cool and serve:

• Allow the cookies to cool on the baking sheet before transferring them to a cooling rack.
• Before serving, dust with more powdered sugar for a decorative touch.

Tips for perfect Sardinian ladyfingers

• Egg whites: Make sure the bowl and beaters are clean and free of grease for stiff peaks.
• Folding Technique: Use gentle movements when folding to maintain the airy texture of the batter.
• Shaping: For uniform cookies, pack them evenly and use a ruler as a guide for length.
• Storage: Store in an airtight container to keep them fresh for up to 3 days.

Nutritional Facts (Per Cookie)