How to Make Sweet Italian Savoiardi
- Preheat the oven to 350 degree F or 180 degree C.
- Sift the flour and potato starch in a dry, clean bowl to remove any lumps.
- Separate the whites and yolks of the eggs.
- Grease two baking sheets with butter or line them with parchment paper
- Prepare a pastry bag with a ½ inch round-tip nozzle.
- Beat the egg white and ¼ cup of granulated sugar in a medium sized bowl. Add 1 tsp. lemon juice and beat until the egg whites form stiff peaks.
- In another bowl, add egg yolks, 1.4 cup granulated sugar, lemon zest, 1 tsp lemon juice, salt and vanilla extract; beat the mixture until it turn light yellow.
- Add the sifted flour-potato starch mixture into the egg yolk bowl and gently mix with a wooden spoon or rubber spatula.
- Now add the egg whites to the flour, and gently fold it in using soft hand movement. Do not over-mix; it will make the cake dense.
- Pour half of the batter in the piping bag and squeeze out 4 inch lines on the lined baking sheets. Lay them at least 2 inch apart from each other.
- When all batter is used, dust the savoiardi with the confectioner’s sugar, using a sieve, and let them rest for 5 minutes.
- Dust with confectioner’s sugar again and place the trays in the oven to bake for 15 minutes, or until lightly golden-brown.
- Take them out of the oven and let them cool for a few minutes before spooning them out with a spatula.
- Serve them hot or store them in an air tight container for up to 2 weeks.
- Savoiardi were first made in the 15th century for the Dutch of Savoy to commemorate the King of France’s visit. They were appreciated by everyone at the court and were named Savoiardi and were recognized as an official court biscuit.