The Savoiardi biscuits are, in my opinion, among the best cookies ever. And I mean sardinian Savoiardi… long shaped, soft and lemon-scented. Their secret is simple : very few ingredients, eggs , sugar and flour, mixed together with ancient tradition patience.
Every time I make them in need to make them twice, because they end immediately! What you do in your own home will always be more good and tasty than other sweet you can purchase. For the recipe I propose here the recipe of Pinella , a sardinian biologist and superfine pastry, and (go on her wonderful blog idolcidipinella.blogspot.com). So find here all the necessary instructions.
Ingredients:
- 6 eggs at room temperature
- 100 grams of granulated sugar
- 100 grams of flour
- the grated rind of one lemon
- plenty of icing sugar
Separate the egg whites from the yolks. In a large container whip with the whisk the egg yolks with half the sugar: be patient and do it very well until the mixture becomes light and fluffy and “ it writes”. It will take between 5 and 10 minutes , Finally add the lemon rind finely grated.
In one different container started whip the whites and , just take consistency , add the remaining sugar and mounted the whole thing up ” stiff ” when the mixture becomes glossy white and compact.
Stir carefully and very gently the egg whites to the egg and sugar, from top down (not running) until the mixture is very light.
Stir at this point the flour , previously sifted , a little at a time , mixing very gently. Fill a pastry bag with a plain tip of 1.5 cm of diameter and created the cookies on the baking sheet . Create cookies with long shape, going over several times on the line . In the absence of pastry bag, roll out the dough with a spoon.
Take the powdered sugar and, using a strainer , sprinkle generously the cookies 2-3 times . If you like to create the “sugar beads” wet your hands with cold water and let drip the droplet on the biscuits and sprinkle again with plenty icing sugar. Sugar will hold the water droplets evaporate in the oven and leaving only the shell of drop. Bake at 160 ° C in a preheated oven for 20 minutes until the cookies will be lightly browned.
Let cool before serving and store in a tin box. Making tiramisu with these will forever change the destiny, and the success, of your tiramisu 🙂
