Homemade Italian Ladyfinger Recipe (Savoiardi)

5 from 5 reviews

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The best Homemade Italian Ladyfinger Recipe (Savoiardi)! This is an authentic recipe from my hometown of Sardinia. These spongy, airy, light, and slightly crunchy cookies are a true Italian classic!

Plate of Italian Ladyfinger cookies and a cup of hot chocolate with a spoon and napkin.
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I grew up eating these Italian Ladyfinger cookies in Italy, which are one of my absolute favorites! I know you will love these classic Italian homemade cookies. Incredibly easy to make and eat :).

More Italian cookie recipes: Easy Italian Lemon Ricotta Cookies Recipe, Italian Wedding Cookies (Anginetti), Easy Italian Lemon Ricotta Cookies Recipe, Italian Pignoli Cookies Recipe (pine nut), Soft Amaretti Cookies, Italian Fig Cookies Recipe (Cucidati), Italian Chocolate Spice Cookies Recipe, and Classic Almond Biscotti Cookies (Cantucci).

This was inspired by my classic Tiramisu Recipe, and pairs well with this amazing Authentic Thick Italian Hot Chocolate, Homemade Chocolate Syrup (hot or cold), or a hot cup of coffee.

Enjoy these delicious Italian cookies for breakfast, with an afternoon cup of tea, or for dessert with a little ice cream!

A couple more Italian cookies to satisfy your sweet tooth cravings- Heart Thumbprint Cookies Recipe with Jam and Italian Butter Cookies Recipe (bakery style).

Simple Ingredients

Homemade Italian ladyfingers require a few basic ingredients you most likely already have at home!

Ingredients for lady fingers: flour, sugar, vanilla extract, cornstarch, eggs, salt.
  • All-purpose flour
  • Large eggs (separated)
  • Granulated sugar
  • Potato starch (can use corn starch)
  • Vanilla extract
  • Baking Powder
  • Salt
  • Powdered sugar (icing sugar) for dusting

See the recipe card for quantities.

Italian Ladyfinger (Savoiardi) in a pink tin cookie canister
Homemade cookies displayed in a tin can

How to Make Italian Ladyfinger Recipe (Savoiardi)

Homemade sponge finger cookies. The sponge interior of the cookies and the crisp exterior make this lady-finger recipe delightful! Simple and easy preparation.

Photos 1-3. Start by separating the egg yolk from the egg whites.

Place the egg whites and half of the sugar in a stand mixer (or hand mixer) with a whisk attachment. Start at medium speed until soft peaks form.

Gradually increase to high speed. Beat the egg whites until stiff peaks form.

Instructions on beating egg whites until stiff peaks form.

Photos 4-7. Mix the egg yolks, vanilla, and remaining sugar until combined.

Add egg yolk mixture to the egg whites, a little at a time, until completely incorporated. Do not overmix.

Instructions on mixing sugar and egg yolks.

Photos 8-11.

Sift in the dry ingredients, flour mixture, to the egg mixture and incorporate well. Be careful not to over-mix the batter.

Instructions on adding dry ingredients and yolk/sugar mixture.

Photos 12-14. Then, spoon the sponge cake batter to a piping bag or pastry bag with a wide tip.

Pipe the batter onto prepared baking sheets lined with parchment paper. I use a standard cookie sheet.

Squeeze out 4″/8 cm strips onto the baking tray, and keep them a few inches apart. Bake for about 15 minutes until well-risen and golden.

Remove from the oven and let cool on a cooking rack. Mangia! (eat!)

Instructions on piping ladyfinger dough on a baking sheet.

Hint: don’t worry about making the shapes perfect on your first try. You can make the “fingers” as fat or slim as you like!

Cooked Italian Ladyfinger cookies on a black cooling rack.
Lady finger cookies cooling on a cooling rack.

How to Make Italian Ladyfinger Recipe (Savoiardi)Video

Watch this quick video on how to make the best homemade ladyfingers! It is easier than you think.

What are Italian Ladyfinger Cookies (Savoiardi)?

Italian Ladyfingers Cookies or Savoiardi are traditional Italian biscuits. Savoiardi cookies are the classic biscuits used for tiramisu recipes.

They are called “ladyfingers” for their long skinny shape that resembles the fingers of a lady (this is a very generalized statement). They are sometimes called sponge fingers.

They are a little bit like American angel food cake. More Italian cookie recipes: Authentic Italian Wedding Cookies (Anginetti), Soft Italian Amaretti Cookies (Sardinian Recipe), and Italian Classic Almond Biscotti Recipe (Cantucci)

Ladyfinger cookie on the rim of a cup of hot chocolate on a saucer with a spoon.

Italian Ladyfinger Cookie Variations

This recipe is classic and simple. It is perfect for making tiramisu! If you want to change up the taste try these variations.

  • Extracts – add almond, lemon, orange, or anise extracts to the batter
  • Flavors – add a little lemon zest or orange zest to the batter
  • Toppings – add a drizzle of melted chocolate after baking. Add sliced almonds before baking and create added texture.

Try this Heavenly Angel Food Cake (Strawberries and Cream) on my website!

Gluten-Free

If you would like to make this recipe gluten-free simply replace the flour with this gluten-free flour variety.

Recommended Baking Tools

I love these durable baking sheets and these simple piping bags.

Two cups of hot chocolate. Tin of ladyfinger cookies. One ladyfinger cookie with a bite taken out.
Enjoy these soft and airy cookies for breakfast

Storing Italian LadyFinger Cookies

After the cookies cool- transfer them to an airtight or tin container. If not used immediately they’ll harden in the air.

Stored in an airtight container these Savoiardi cookies will keep for about 2-3 days at room temperature.

Top Tips

Let these tips help you achieve the best results!

  • Weigh your flour and sugar. With precise measurements, you will achieve a better overall result and won’t risk getting dry cookies.
  • Clean bowl. Any grease or leftover soap will interfere with the whites whipping properly.
  • Do not over-mix the batter. Make sure to gently fold the egg yolks into the egg whites and the egg mixture into the dry ingredients. This will make the cookies nice and airy.
  • Don’t open the oven! This will make the cookies collapse.

FAQ’s

How long do ladyfinger (savoiardi) cookies stay fresh?

Ladyfingers are best fresh- eaten the same day. If you have any leftovers you can store homemade ladyfingers in an airtight container at room temperature for 2-3 days. You may also freeze the cookies in an airtight container for up to 2 months. Thaw them at room temperature before eating or using them in a Tiramisu recipe.

Are homemade ladyfingers hard or soft?

Homemade ladyfingers are softer than the store-bought variety. The homemade variety remains soft and sponge-like. The store-bought variety are crunchy and hard in texture. Since the homemade variety is more delicate they get firm if left uncovered.

Should ladyfingers be stale for tiramisu?

Stale ladyfingers should be used instead of fresh ones. This is because the fresh ones tend to become soggy when they absorb the liquids in the tiramisu. If you use homemade Itaian ladyfingers for tiramisu do not soak them as long in the liquid.

Pile of ladyfinger cookies on a white cake platter.
Ladyfinger cookies displayed on a ruffled cake plate

These Homemade Savoiardi Biscuits are a true taste of Italy in a classic cookie! They are a little crisp to bite in and soft and airy inside.  

If you make and love this recipe don’t forget to come back and leave a STAR rating and review. I love to connect with all of you!

Print
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Homemade Italian Ladyfinger Recipe (Savoiardi) on a cake plate.

Homemade Italian Ladyfinger Recipe (Savoiardi)

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5 from 5 reviews

The best Homemade Italian Ladyfinger Recipe (Savoiardi)! This is an authentic recipe from my hometown of Sardinia. These spongy, airy, light, and slightly crunchy cookies are a true Italian classic!

  • Total Time: 20 minutes
  • Yield: about 24 cookies 1x

Ingredients

Units Scale
  • 120 grams sugar
  • 4 eggs, separated
  • 110 grams all purpose flour
  • 40 grams potato flour (or corn starch)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon salt
  • powdered sugar for dusting

Instructions

  1. Preheat oven to 340 degrees F. Line two baking sheets with parchment paper and set aside. 
  2. Start by separating the egg yolk from the egg whites. Place the egg whites and half of the sugar in a stand mixer (or hand mixer) with a whisk attachment. Start on medium speed until soft peaks form. Gradually increase to high speed. Beat the egg whites until stiff peaks form.
  3. Mix the egg yolks, vanilla, and remaining sugar until combined. Add egg yolk mixture to the egg whites, a little at a time, until completely incorporated. Do not over mix.
  4. Sift in the dry ingredients to the egg mixture and incorporate well. Careful not to over mix the batter.
  5. Then, spoon the sponge cake batter to a piping bag or pastry bag with a wide tip. Pipe the batter onto prepared baking sheets lined with parchment paper. I use a standard cookie sheet.
  6. Squeeze out 4″/8 cm strips onto the baking tray, keep them a few inches apart. Bake about 15 minutes until well risen and golden. Remove from oven and let cool on a cooking rack. Mangia! (eat!)

Notes

*See recipe post for step by step photo instructions and tips

  • Author: Elena
  • Prep Time: 10 min
  • Cook Time: 15 minutes
  • Category: Sweet
  • Method: Italian
  • Cuisine: Italian

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About Elena

My dream is to share delicious wholesome recipes that you will share around the table with all your loved ones. The memories surrounded by food are the heart and soul of CucinaByElena.

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11 Comments

  1. This is an excellent recipe!!!!!!! Easy to follow. Came out incredibly well.. light, soft in the middle, and not overly sweet. I rebaked them for a few minutes to make them more like a crunchy cookie.. either way awesome!!!!!!! I had to stop myself from eating the entire batch!!!!!Thank you Elena!






  2. Great recipe! Used them it in a tiramisu cheesecake I made at work for a special! Def will be using again anytime I make tiramisu!






  3. I finally had a chance to make this and love it!!! It is so light and very tasty. Not so sweet and has just the right amount of sugar.
    My daughter kept eating it. It was a good thing she didn’t eat before I used them for Tiramisu! It would not have been enough left if she ate before I made Tiramisu!






  4. Can I add Amaretto Disaronno to the batter? If so, how much? I can’t use almond extract because of a nut allergy & the amaretto is nut-free. Thanks!

    1. I haven’t tested it with that, so I am not sure of the exact amount! You can use it and it will taste great. You can also use vanilla extract.

  5. I can’t believe hardly anyone has commented on this recipe! I made these today and they were perfection! I’m planning to make your tiramisu tomorrow – can’t wait! Thanks for sharing! 🙂






  6. This is a recipe loved by the entire family! We love these cookies in our tiramisu, eat them plain, or dip them in a warm drink! Must make recipe!