Savoiardi (Italian Ladyfingers)

"This is a basic recipe for Italian ladyfingers, the base of many desserts. I searched and searched but could never find these in the store, so I developed my own recipe and they turned out great. These are also nice to dunk in tea or coffee. Not to sweet. Prep can be a little messy, but is worth it. Enjoy!"
photo by St. Louie Suzie photo by St. Louie Suzie
photo by St. Louie Suzie
Ready In:
24 cookies




  • Separate eggs into two separate bowls, making sure not to get ANY yolk into the bowls containing the whites.
  • Beat egg whites on high speed until foamy.
  • Add two tablespoons of the 2/3 cup of sugar to the egg whites and continue to beat until stiff peaks form, and set aside.
  • In a separate bowl, Add vanilla and the rest of the sugar to the egg yolks and beat until pale yellow, set aside.
  • Sift together the flour and baking powder together (I didn't want to dirty another bowl so I sifted onto a piece of waxed paper).
  • Gently fold half of the egg whites into the yolks.
  • Fold the flour mixture into the yolks.
  • Fold the rest of the egg whites into the yolks.
  • Preheat oven to 350°F.
  • Load batter into a pastry bag with a wide tip, or a ziploc bag with the corner snipped off.
  • Pipe onto a greased cookie sheet in any shape you'd like (traditionally, they are shaped like fingers, about as wide as your pointer and middle finger put together).
  • Bake for 6 minutes, or until edges are just golden brown.

Questions & Replies

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  1. Great recipe! Instructions were easy to follow and the ladyfingers turned out beautifully. Mine did need to bake about 11-12 minutes though to get just lightly brown at edges and bottom. The recipe yielded 52 ladyfingers, each about 1.5" wide by 3.25" long. The only change I made to the recipe was I used medium eggs, so used 5 yolks and 7 whites.
  2. These were easy. I baked them in a convection oven at 325 for about 7 minutes, til lightly browned, and they worked wonderfully for tiramisu. Thanks!
  3. Saturday, August 16, 2008, 6:56 PM A reply from the posting chef "Wen in Sacramento" Subject: Italian lady fingers Sorry for the late response! Yes, 350 is the correct temp. Thanks for the email! :D Wendy
  4. Coming from someone who makes cream puffs, apple pies and cheesecake all the time, this recipe was a waste of time and ingredients. I followed instructions to the T, and ended up with flat sunken soft things that didn't resemble decent looking at all. The temperature was too high I noticed halfway, the dough was burning on the bottom and soggy on top, then I had to turn it down to 300 degrees, and when they were done they were still ridiculously flat, edible but flat and not good. Not sure where the heck I went wrong.
  5. A dash of vanilla was a bit confusing, i think that should be clarified, other than my guessing of the amount of vanilla, they came out great(:



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