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Ladyfingers (Savoiardi)
Savoiardi better known as ladyfingers are light, sweet sponge cookies shaped like long fingers. Bakers make them with simple ingredients: flour, eggs, sugar, and a dusting of powdered sugar on top. Despite their delicate texture, these cookies hold up well when soaked, which makes them perfect for layered desserts.
You’ll often see ladyfingers in Italian classics like tiramisu, as well as in charlottes and chocolate layer cakes. Their sponge-like texture soaks up espresso, liqueurs, or sweet syrups beautifully, adding flavor and moisture to every bite.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 48 cookies
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 1½ cups all-purpose flour
  • 6 eggs (separated)
  • 2 tbsp corn starch
  • 1½ tsp vanilla extract (optional)
  • ¼ tsp baking soda
  • ¼ tsp salt
  • powder sugar (dusting)

Equipment

  • Piping bag

Instructions
 

  1. Prep the Oven & Pans
    Preheat your oven to 375°F (190°C).
    Line two large baking sheets with parchment paper.
    Fill a piping bag with a large round tip (or use a zip-top bag with the corner snipped).
  2. Beat Egg Yolks
    In a large bowl, beat the egg yolks with ½ cup (100g) of the sugar until pale, thick, and creamy (about 4–5 minutes).
    Add vanilla extract if using. Set aside.
  3. Beat Egg Whites
    In a separate clean bowl, whip the egg whites with a pinch of salt until soft peaks form.
    Gradually add the remaining ¼ cup (50g) sugar and beat until stiff, glossy peaks form.
  4. Fold and Combine
    Gently fold the whipped egg whites into the egg yolk mixture in three parts.
    Sift the flour over the mixture in batches and fold it in carefully to avoid deflating the batter.
  5. Pipe the Cookies
    Transfer the batter into your piping bag.
    Pipe 4-inch-long strips onto the parchment-lined trays, leaving about 1 inch of space between each.
  6. Dust with Powdered Sugar
    Lightly dust the piped cookies with powdered sugar.
    Let them sit for 5 minutes before baking. This helps develop that signature crisp top.
  7. Bake
    Bake for 10–12 minutes, or until the tops are lightly golden and the cookies spring back when touched.
    If baking in batches, keep the remaining batter covered at room temperature.
  8. Cool
    Let cookies cool on the tray for 2 minutes. Transfer to a wire rack to cool completely.

Notes

Sponge Texture: Ladyfingers should be light and airy inside, with a slightly crisp shell. Be gentle when folding the batter to keep the air from deflating.
For Crispier Cookies: Bake 1–2 minutes longer to dry them out more—great if you’re using them in layered desserts where they’ll absorb moisture.
Uniform Size: Use a ruler as a guide under your parchment to pipe consistent 4-inch fingers. Consistent size = even baking.
Use a Round Tip: A large piping bag with a round tip (½ inch or 1.3 cm) gives the cleanest results. If you don’t have one, a plastic zip-top bag with the corner snipped works fine.
Spacing: Leave 1 inch between cookies—they will puff slightly but won’t spread much.