SAVOIARDI - ITALIAN SPONGE FINGERS RECIPE
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookie, Biscuit, Sweet
Cuisine: Italian
Serves: 30-35
Ingredients
  • 3 large eggs (separated, room temp)
  • 90 gr sugar
  • 90 gr flour
  • a pinch of salt
  • .
  • To sprinkle on the top
  • granulated sugar
  • powdered sugar
Instructions
  1. Preheat the oven to 200 C (390 F) fan assisted. Line two oven trays/sheets with parchment paper.
  2. Beat the egg whites with a pinch of salt for 2 minutes until foamy.
  3. Add the sugar a little at a time and continue to beat on high, until stiff peaks form.
  4. Whisk lightly the egg yolks with a fork and add to the whites, mix very gently by hand.
  5. Sift the flour over the mixture (in three parts) and gently fold it in with a rubber spatula until well combined.
  6. Transfer the batter into the piping bag fitted with an ½ inch round tip.
  7. Pipe the batter into lines of about 3 inches.
  8. Generously sprinkle them with granulated sugar first, which will give them a little crunch.
  9. Then sprinkle with icing sugar, let sit for 2 minutes and sprinkle again.
  10. Place in the oven and bake for 5 minutes, then open the oven door to get some of the heat out and bake for a further 2 minutes if needed, until golden.
  11. Let them cool for a few minutes, then release from the parchment using a spatula.
Notes
It is important that the eggs are at room temperature.

You need to beat the egg whites really well until stiff and try to not deflate it while combining with the rest of the ingredients. If you over mix the batter it will spread a lot when piped and you'll end up with flat biscuits.

As I said before these are softer compared to the shop bought ones so it's best to leave them uncovered for a day to dry them out or up to 2-3 days.

If kept in an airtight container they'll keep for up to ten days.
Recipe by HatiBon English at https://www.hatibon.com/blog/2016/05/savoiardi-italian-sponge-fingers-recipe/