Kitchen appliances and utensils:
- mixer;
- oven;
- bowl for whipping;
- whisk;
- bowl - 2 pcs.;
- scapula;
- pastry bag;
- round nozzle (1 cm in diameter);
- a baking sheet;
- baking mat or parchment paper.
Ingredients
| Product | amount |
| eggs | 2 pcs. |
| sugar | 60 g |
| flour | 40 g |
| starch | 15 g |
| count | 3 g |
| powdered sugar | 75 g |
Step cooking
- In a bowl of the mixer, beat 2 eggs, add 3 g of salt and 60 g of sugar.
- Beat the ingredients until thick foam, like a classic biscuit.
If you have a weak mixer, beat 2 yolks and 30 g of sugar separately, and then two proteins, 30 grams of sugar and 3 g of salt. Combine the resulting masses, mix until a homogeneous consistency. - In small portions, sifting through a sieve, add 40 g of flour and 15 g of starch.
- Gently connect the loose components with a spatula, moving from bottom to top. Make sure that the mass does not lose its airy consistency, while it is homogeneous, lush, without lumps.
- Place a silicone baking mat or sheet of parchment paper on a baking sheet. Using a pastry bag and a round nozzle with a diameter of 1 cm, lay out cookies with a length of 10-12 cm. Note that during baking the products will increase in volume. Therefore, plant them at a sufficient distance from each other.
- Sprinkle generously with powdered sugar. To make the crust crisp, go back to the first liver and re-apply a layer of powder on all fingers. To ensure that the sugar powder evenly covers the product, use a sieve when sprinkling. For powder, you need about 75 g of powder.
- Preheat the oven to 180 degrees. Place the baking tray in the oven and bake for 15 minutes. In order for the products not to lose their volume and not settle, do not open the oven until the end of baking. The cookies should brown and dry completely.
- Leave the products to dry for 12 hours indoors. Cookies must be completely dry inside and out.
- Remove your fingers from the mat and place in an airtight container where it can be stored for about a week.
Important! The biscuit dough for Ladies' Fingers very quickly loses its airy consistency, therefore it should be baked immediately after depositing on a baking sheet.
Video recipe
On the proposed video, you can more clearly see how to prepare step by step crispy biscuit cookies "Ladies' Fingers" on your own, which is not inferior in taste to the purchased "Savoyardi".
The cookie recipe described in the article is very simple and easy. We have given only one of the many variations of Ladies' Fingers cookies - a classic recipe. Everyone, both a novice and an experienced housewife, can cook such a dessert. If you have already tried to cook Ladies' Fingers, share your impressions and reviews. Tell us, did you have any difficulties making baked goods? Have you changed the composition or quantity of ingredients? How much did cookies rise during baking? How would you change the recipe? We look forward to your feedback and comments.
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