Recipe from Le Cordon Bleu at Home, via The Daring Kitchen.
Makes around 35 2cm x 8cm fingers
Sources: http://italyonmymind.com.au/2014/05/04/savoiardi-lady-fingers-at-chef-academy-in-umbria/ and http://miss-munchalot.blogspot.ca/2013/08/savoiardi-for-tiramisu-gluten-free.html
3 eggs, separated
75g super-fine granulated or caster sugar
95g gluten-free plain flour (I used a combination of white rice flour, cornstarch and tapioca starch)
for sifting over piped biscotti:
super-fine granulated or caster sugar
Preheat the oven to 175 degrees (350 degrees Farenheit). Line 2 baking trays with parchment paper. In a clean, grease-free bowl, whip the egg whites until stiff peaks form. Gradually add the sugar and keep beating until the egg whites become stiff, glossy and smooth. In another bowl, beat the egg yolks with the other half of the caster sugar and beat until thick and creamy. Sift the flour. Gently fold a small amount of egg white mixture into the egg yolk mixture, followed by some of the sifted flour. Continue to alternate the addition of egg white and the addition of flour to the egg yolk mixture, making sure the last thing you add is egg white. Be careful when folding through, try to fold from the bottom of the bowl to the top.
Sift some icing sugar onto the lined baking trays. Carefully place the mixture in a piping bag and pipe onto your prepared tray. The “fingers” should be as long as your index finger and spaced apart (see photo below). Pipe 8-10cm strips, leaving about 2cm of space in between each strip to allow for the fingers to expand.
Sift the icing sugar onto the piped savoiardi and then sprinkle on the caster sugar, allowing a couple of minutes for the sugar to sink in. Bake for 13-14 minutes. Slide the baking paper off the tray and allow the savoiardi to cool before carefully separating them from the paper.
The cooled biscuits can keep in an airtight container for 2-3 weeks.
– Zena Curwain