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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


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


  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!)


*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