These biscuits originated in the late 15th century at the court of the Duchy of Savoy to honor a visit by the King of France. Because they were particularly loved by the younger members of the royal court, they were named Savoiardi (or “Savoyards”) in their honor .
🍰 Classic Recipe
This recipe creates a batch of approximately 25–30 biscuits in 30–35 minutes.
Ingredients
· Eggs: 4 large (separated, at room temperature)
· Sugar: 100g (1/2 cup) granulated
· Dry Mix: 80g (2/3 cup) all-purpose flour + 20g (2 tbsp) cornstarch
· Leavening: 1/2 tsp baking powder
· Flavor: 1/2 tsp vanilla extract
· For Dusting: Powdered sugar
Baking Instructions
- Prep and Whip: Preheat oven to 375°F (190°C). Beat the egg yolks with half the sugar and vanilla until thick and pale. In a separate clean bowl, whip the egg whites with salt until soft peaks form, then gradually add the remaining sugar until stiff and glossy .
- Fold Batter: Gently fold the yolks into the whites, then sift the flour, cornstarch, and baking powder over the top. Fold until just combined—be careful not to overmix or the cookies will be dense .
- Pipe and Sugar: Pipe 3–4 inch strips onto a parchment-lined baking sheet. Generously dust the tops with powdered sugar and let them rest for 2 minutes to help create a crisp shell .
- Bake and Cool: Bake for 10–12 minutes until lightly golden. Cool completely on a wire rack, which allows the centers to set and the exterior to harden .
💡 Pro Tips for Success
· Achieving the Lightest Texture: Gently folding the batter is the key to maintaining airiness .
· Using a Piping Bag: To pipe perfect strips, cut a small hole in the corner of a plastic zip-top bag as a quick substitute .
· Storing and Freezing: Store cookies in an airtight container for up to 4 days at room temperature, or freeze for up to 2 months .