Authentic Italian Homemade Savoiardi Biscuits

Preheat your oven to 350°F (175°C) and line two baking trays with parchment paper. This step is crucial to ensure that your biscuits don’t stick to the surface while baking.

In a large mixing bowl, beat the egg yolks and 3/4 cups of the granulated sugar until they are light and creamy. Now add the vanilla extract and lemon zest. Based on my experience, using a whisk or a hand mixer will give you a smoother texture.

In another bowl, beat the egg whites and salt to soft peaks, then gradually add the remaining 1/2 cup of sugar, continuing to beat until stiff peaks form. This is where patience comes in, as under-beaten egg whites can lead to less crispy biscuits.

Gently fold the beaten egg whites into the egg yolk mixture, then sieve and fold in the flour. Be particularly careful not to overmix as this may deflate the egg whites and result in dense biscuits, rather than the desired light, airy texture.

Transfer the batter into a piping bag fitted with a large round nozzle. Pipe the dough into 4 inch long and 1 inch wide shapes onto the prepared baking trays.

Sprinkle the unbaked Savoiardi Biscuits with powdered sugar, then bake for 15-20 minutes, until they are lightly golden and crisp. From experience, rotating the baking tray halfway through the baking time ensures an even color.

Allow the biscuits to cool on the baking trays before moving them, to prevent them from breaking. Serve these sweet treats with your afternoon tea or use them as a base in other Italian desserts such as Tiramisu.