Total Time
40mins
Prep 30 mins
Cook 10 mins

Taken from Wonderful Ways to Prepare Italian Food.

Ingredients Nutrition

Directions

  1. Beat egg yolks until thick and light-yellow colored.
  2. Beat in almond extract.
  3. Beat egg whites until stiff.
  4. Continue beating adding salt and sugar, until whites are glossy and very stiff.
  5. Fold egg yolks into egg whites.
  6. Fold in sifted flour and baking powder.
  7. Drop batter by the tablespoonfuls onto an ungreased cookie sheet forming fingers about 1x3in.
  8. Bake in a 350F oven for 10 minutes.
  9. Remove from tray immediately and cool.
Most Helpful

5 5

This recipe turned out perfectly. I could not find Lady Fingers at my supermarket and was very pleased to find this recipe. I followed the recipe exactly as written. I used the them in the Tiramisu Recipe. #84612. This dessert turned out fantastic. The lady fingers were soft and spongy and soaked in the yummy coffee liquid while still holding their shape. It's a keeper! Thanks Sam

5 5

I used this recipe to make the Lady Fingers for my Chocolate/Cherry Trifle dessert tonight. I probably could have whipped my egg whites a bit stiffer, but after reading one review was a bit fearful of doing that, next time I will definately whip them a bit stiffer. I have got to thank you for this lovely, and tasty recipe, that is so very very handy. I have to tell you how hard it is to find these in the store most times and this recipe is now going to be a regular around here. The Kitchen Store in town sells the forms for Lady Fingers and I think it is well worth going to pick that up now. Thank you so very much for this great recipe. Made for Please Review My Recipe Event.

5 5

I am always wanting to make various desserts that call for Lady Fingers and can never seem to find them commercially. Now I can make my own! These were very easy and quick to make. Turned out light and flavorful. I made a change in flavor by adding lemon extract instead of almond, to go with a dessert I am going to use them in. I did make mine a little wider than store-bought kind, but will work great for the dessert.