They are a simple cookie with a very long history dating all the way to the 1300’s. They were named after the House of Savory, Italy’s last monarchs. Originally from Piedmont the cookies arrived also in areas where the Savoys ruled such as Sardegna and Sicily. In Sardegna they make more of a flat savoriardi cookie. And in Sicily they are usually oval, and in some cities, they are round. In the town of San Fratello in Messina, Sicily they are called in dialect viscotta furrincotti or furrincozza.
Sicilian Savoiardi Cookies-Ladyfingers
- 1 cup granulated sugar
- 4 cups cake flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 6 large eggs at room temperature
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 1/2 cup confectioner’s sugar may need more for serving
- Preheat oven to 350F.
- Place sugar in a blender or food processor and process for about 15 seconds until a fine consistency. Sugar will be slightly powdered.
- Combine the flour, baking powder, and salt in a small bowl and set aside. Using a mixer bowl, beat the eggs and sugar on medium speed for 8 minutes, until thick and pale.
- Gradually beat in oil until incorporated. Beat in vanilla on low speed for 30 seconds.
- Add flour and continue to beat for 1 to 2 minutes, until batter is smooth.
- Grease 2 baking sheets or line with parchment paper.
- Spoon batter into pastry bag and pipe 3 1/2-inch logs onto the baking sheet about 1-inch apart.
- Sprinkle the cookies with some confectioner’s sugar over the ladyfingers and wait 3 minutes. The sugar will glisten. Dust on another portion of confectioner’s sugar. This helps to give the ladyfingers their characteristic crispness.
- Bake in batches(slide the first sheet into the oven as soon as you’ve piped), for 7 to 8 minutes, until they puff up, turn lightly golden brown and are still soft.
- Cool completely on the sheets on a cooling rack, and then remove the ladyfingers from the baking sheet with a metal spatula (or pry off the parchment, if using). Sprinkle with confectioner’s sugar before serving.