Sunday, May 19 2024

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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