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
Servings: 36 biscuits
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.