Recipe: Savoiardi Classic Biscuits

Separate the yolks from the whites.

Pour the egg yolks into a deep bowl, add half the sugar and beat with a blender.

The yolks should increase in volume and the mass should become light.

In another clean deep bowl, beat egg whites to a light peak.

Add sugar while continuing to beat.

Whisk until stiff firm peaks.

Add beaten yolks to egg whites.

whites with yolks with a silicone spatula, until smooth, making a rotational movement from the bottom up.

Add sifted flour with starch.

Gently knead a homogeneous dough, always mix from the bottom up.

Transfer the finished dough to a culinary bag with a nozzle (large round hole).

Cover the baking sheet with parchment.

We place cookies on parchment about 5-7 cm long, at a distance of 2 cm from each other.

Mix the icing sugar and cornstarch and sprinkle the surface of the savoiardi, completely covering them.

Bake in an oven preheated to 200°C for 10 minutes, placing a baking sheet on top of the oven.

After cooking, let the savoyardi cool completely.

Cookies “Savoyardi” is ready! Serve it with a cup of coffee or tea.

You can also prepare any dessert of your choice.

Once prepared, Savoiardi can be stored in a tin box for a maximum of 1-2 weeks.

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