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Lady Finger Cookies (Savoiardi)

Savoiardi are a sponge-like cookie originally from the Aosta Valley of Italy in the Alps, once known as the Duchy of Savoy (whence its name is derived). They figure prominently in several desserts, including puddings and tiramisu, as they absorb liquids excellently.

Source and licence

"Lady Finger Cookies (Savoiardi)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Lady_Finger_Cookies_(Savoiardi), revision 4515289), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Lady_Finger_Cookies_(Savoiardi)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4515289

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Whip the eggs until very thick. Add sugar, oil, vanilla, baking powder, and lemon juice, and stir until combined.
  2. Slowly fold in flour with a wooden spoon, continually adding until you have a very thick batter (you may need more or less flour).
  3. On a large flat surface, such as a cutting board or plate, sift the powdered sugar.
  4. Using a teaspoon, scoop walnut-sized balls of batter onto the powdered sugar, and roll each into an oval.
  5. Transfer cookies to a cookie sheet lined with parchment paper, and cover with a single layer of parchment.
  6. Place pans into an oven preheated to 200°C (392°F).
  7. Bake for 5–15 minutes, until biscotti begin to turn golden.
  8. Cool completely.