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    You are in: Home / Recipes / Savoiardi (Lady Fingers) Recipe
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    Savoiardi (Lady Fingers)

    Average Rating:

    2 Total Reviews

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    • on June 17, 2010

      This recipe for lady fingers is not a good one. I have been making them for years so I will add my own recipe for people who want to make them the correct. The egg yolks and sugar should be beaten until thick and pale yellow. There is no need for the pastry flour, self rising will do best. And if you substitute almond extract for the vanilla they taste great. This batter is way too thin. You should be able to put them into a piping bag and pipe them out in finger shapes without having to fuss with the mixture running all over the place. And use parchment paper or a silpat instead of butter , you can use and kind of butter or crisco or spray and even use it in combination with flour and the batter will still stick to your pan and ruin all of your hard work.

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    • on May 31, 2004

      These were okay, but i very messy to make. They turned out runny and I used a ziplock bag with a corner cut off to make their shape on the baking sheet. Cooking time for me was closer to 7mins. I probably wouldn\'t make these ones again, maybe another recipe would work better for me.

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    Nutritional Facts for Savoiardi (Lady Fingers)

    Serving Size: 1 (289 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 30.9
     
    Calories from Fat 4
    15%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 23.6 mg
    7%
    Sodium 14.2 mg
    0%
    Total Carbohydrate 5.5 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 3.8 g
    15%
    Protein 0.9 g
    1%
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