Eggless Savoiardi (Lady Fingers)

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Savoiardi (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 or egg-free versions, 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.

a collage of savoiardi biscuits

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.

homemade eggless savoiardi biscuits in a jar

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.

eggless dessert cookies savoiardi

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.

homemade sumptuous eggfree savoiardi biscuits
  • 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.

Eggless Savoiardi (Ladyfingers)

Buttery, flaky, super-absorbent to make the perfect tiramisu or a make-ahead dessert of your choice like trifle or charlotte cake
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Baking
Cuisine: Italian
Keyword: cookies, eggless
Servings: 36 biscuits

Ingredients

  • 4 tbsp sugar granulated
  • 1 tsp vanilla extract
  • 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.

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