Savoiardi (Lady Fingers) or eggless lady fingers is also known as sponge fingers in Britain. They are low-density, dry flaky biscuits roughly shaped like a lady’s fingers, hence the name. They are traditionally made with eggs and are like fat ladies. In the eggless lady fingers or Eggless savoiardi biscuits, it is challenging to hold shape so that every batch may turn perfect or wonky. Still, they definitely taste great so there is never a wastage and they get used in various desserts like Charlotte cake, traditional eggless tiramisu, or even a trifle.
They are simple to make with a few essential pantry ingredients and come together quickly. You can even bake them in advance and store them in air-tight containers for later use.
The characteristic feature of ladyfingers biscuits is the absorption of coffee syrup or alcohol used to soak the layers of tiramisu. A good savoiardi should be able to soak and still maintain shape to give a great dessert when cut through.
Easy recipe to make, with phenomenal use in various desserts, makes these finicky ladies all the fun! Eggless Ladyfingers are always a great way to assemble a great dessert for a party or a late-night snack.
- The Savoiardi recipe makes about 36 long biscuits (3″ long & 3/4″ wide). I made them 3 days prior to final assembly – i.e. 1 week prior to the serving.
- You can use replace almonds with other nuts if you want.
- The eggless ladyfingers do not have the soft cake-like texture of regular lady fingers biscuits and are more like nutty shortbread.
- They keep refrigerated for quite a bit in an airtight box.
- Do not dip the ladyfinger/ savoiardi into the coffee solution for more than ONE second, or they might become very fragile & disintegrate. Extra soaking is likely to spoil the end product, making it soggy.
- The eggless biscuits soften up really well if served at least 36 hours after assembling the tiramisu.
How to Make Eggless Savoiardi Biscuits at Home?
Eggless Savoiardi (Ladyfingers)
Ingredients
- 4 tbsp sugar granulated
- 1 tsp vanilla extract
- 1½ cups unsalted butter softened
- 2 cups all purpose flour
- ½ cup almonds coarsely ground
- powdered sugar for dusting
Instructions
- Preheat the oven at 150 C (300 F).
- Blend all the ingredients well, add the coarsely ground nuts last.
- Scrape the batter into a piping bag with 3/4″ plain tip (I made piping bag using milk polybags & cut the tip to 3/4″) and pipe into fingers about 3″ long at 1″ intervals onto an un-greased cookie sheet.
- Bake them for 30-45 mins till they start turning slightly brown at the edges.
- When done, remove from oven & cool on a tray for about 5 minutes and then move the biscuits to a cooling rack.
- When slightly cool, roll them in powdered sugar.
- Store in an air tight container till required. I stored uptil 1 week in refrigerator.
Notes
- The Savoiardi recipe makes about 36 long biscuits (3″ long & 3/4″ wide). I made them 3 days prior to final assembly – i.e. 1 week prior to the serving.
- You can use replace almonds with other nuts if you want.
- The eggless ladyfingers do not have the soft cake-like texture of regular lady fingers biscuits and are more like nutty shortbread.
- They keep refrigerated for quite a bit in an airtight box.
- Do not dip the ladyfinger/ savoiardi into the coffee solution for more than ONE second, or they might become very fragile & disintegrate. Extra soaking is likely to spoil the end product, making it soggy.
- The eggless biscuits soften up really well if served at least 36 hours after assembling the tiramisu.
