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!
- 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
Separate the egg yolks from the egg whites.
Beat the egg whites with the powdered sugar until it becomes a firm and stiff mixture.
In a separate bowl, beat the egg yolks with the granulated sugar until it becomes frothy.
Gently fold the egg white mixture into the egg yolk mixture using a spatula, with a light bottom-to-top motion, being careful not to deflate the mixture.
While still gently mixing, incorporate the sifted flour, the packet of vanilla sugar, and a pinch of salt into the mixture.
Line a baking tray with parchment paper and use a pastry bag to form the cookies into the classic elongated shape.
Dust the surface with powdered sugar and bake at 160°C (320°F) in a preheated oven for about 15 minutes.
Once baked, remove from the oven and let the Sardinian ladyfingers cool in the tray.
Dust with more powdered sugar before serving.
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