Become an expert in making Savoiardi cookies, the light biscuits integral to Tiramisu.

These renowned biscuits, essential components of the beloved Tiramisu, originated in 1300. They were crafted by the chefs serving King Aimone of Savoy. These chefs introduced the “Savoyard”, a porous dough made from flour, eggs, and honey.

Savoiardi are characterized by their light, crumbly texture and oblong shape. Their unique consistency is achieved by preparing a mixture in which egg whites are whipped separately, bestowing the cookies with exceptional lightness. During the baking process, the trapped air bubbles expand, giving the biscuits their signature frothy texture. The cookies were initially crafted for a grand luncheon, held in honor of a visiting French royal family. Due to their immense popularity at this event, the biscuits were christened “Savoyards” and were soon officially endorsed by the Royal House of Savoy.

Originating in Piedmont, these biscuits eventually made their way to other Italian regions under the influence of the Savoy, such as Sardinia and Sicily. In Sardinia, the biscuits tend to be flatter, while in Sicily, they adopt an oval shape. Interestingly, in Sicily, the recipe undergoes variations from one city to another.

While one can find industrially-produced versions in supermarkets, genuine Savoiardi cookies — celebrated for their distinct flavor and texture — are available at top-tier pastry shops. The recipe I present is a homage to these delightful cookies.

RECIPE NOTES:

Name: Sicilian Savoiardi Cookies - The Tiramisu Cookie
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Sicilian
Ingredients: 4 large organic eggs; 1 tsp Bourbon vanilla powder; A pinch of sea salt; 1 tbsp local raw honey; 2/3 cup light brown sugar; 2/3 cup brown rice flour; Icing sugar or light brown sugar (optional, for dusting)

Egg Quality:

Using organic eggs can make a noticeable difference in the flavor and color of the cookies.

Brown Rice Flour:

This alternative flour offers a nutty flavor and is gluten-free, but you can substitute with regular all-purpose flour if preferred.

Baking Time:

Keep an eye on the cookies during the last few minutes of baking to prevent over-browning. Baking times may vary slightly based on your oven and the size of your cookies.

Storage:

Store the Savoiardi cookies in an airtight container to maintain their crispness. They can last up to a week if stored properly.

Sicilian Savoiardi Cookies Recipes

Step by Step Guide to Making Savoiardi Tiramisu Cookies

1. Preparing the Oven:

Preheat the oven to 350° F (Gas Mark 4).

2. Mixing Wet Ingredients:

Separate the egg yolks and whites, placing them in different bowls.
In a mixing bowl, beat the egg yolks with the light brown sugar, vanilla, and honey. Continue mixing until the mixture turns white and creamy.

3. Incorporating the Flour:

Gradually add the brown rice flour to the wet mixture, mixing continuously.

4. Whipping the Egg Whites:

Add a pinch of sea salt to the egg whites.
Beat the egg whites until they form stiff peaks.

5. Folding in Egg Whites:

Gently fold the whipped egg whites into the yolk and flour mixture until fully combined.

6. Shaping the Cookies:

On a baking sheet lined with parchment paper, use a spoon or a pastry bag to shape the mixture into rounds or sticks. Ensure there’s enough space between each cookie.

7. Final Touch:

Lightly sprinkle the shaped cookies with either icing sugar or light brown sugar.

8. Baking:

Place the baking sheet in the preheated oven and bake the cookies for approximately 15 minutes or until they are golden brown.

Sicilian Savoiardi Cookies – The Tiramisu Cookie

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Author: Veronica Lavenia
Total Time: 30 minutes
Yield: About 20-30 cookies 1x

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Description

Become an expert in making Savoiardi cookies, the light biscuits integral to Tiramisu.

Ingredients

Units Scale

4 large organic eggs
1 tsp Bourbon vanilla powder
A pinch of sea salt
1 tbsp local raw honey
2/3 cup light brown sugar
2/3 cup brown rice flour
Icing sugar or light brown sugar (optional, for dusting)

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Instructions

1. Preparing the Oven:

Preheat the oven to 350° F (Gas Mark 4).

2. Mixing Wet Ingredients:

Separate the egg yolks and whites, placing them in different bowls.
In a mixing bowl, beat the egg yolks with the light brown sugar, vanilla, and honey. Continue mixing until the mixture turns white and creamy.

3. Incorporating the Flour:

Gradually add the brown rice flour to the wet mixture, mixing continuously.

4. Whipping the Egg Whites:

Add a pinch of sea salt to the egg whites.
Beat the egg whites until they form stiff peaks.

5. Folding in Egg Whites:

Gently fold the whipped egg whites into the yolk and flour mixture until fully combined.

6. Shaping the Cookies:

On a baking sheet lined with parchment paper, use a spoon or a pastry bag to shape the mixture into rounds or sticks. Ensure there’s enough space between each cookie.

7. Final Touch:

Lightly sprinkle the shaped cookies with either icing sugar or light brown sugar.

8. Baking:

Place the baking sheet in the preheated oven and bake the cookies for approximately 15 minutes or until they are golden brown.

Notes

Egg Quality: Using organic eggs can make a noticeable difference in the flavor and color of the cookies.
Brown Rice Flour: This alternative flour offers a nutty flavor and is gluten-free, but you can substitute with regular all-purpose flour if preferred.
Baking Time: Keep an eye on the cookies during the last few minutes of baking to prevent over-browning. Baking times may vary slightly based on your oven and the size of your cookies.
Storage: Store the Savoiardi cookies in an airtight container to maintain their crispness. They can last up to a week if stored properly.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Cookie, Dolci
Method: Baking
Cuisine: Sicilian