I start the chocolate ladyfinger recipe by pointing out how these homemade ladyfingers with unsweetened cocoa powder are all different from each other!!!!!!!!!!!!!!!!
Yes, I love the craftsmanship, I love that it shows they were made by someone who is not a pastry chef, who doesn’t have selling price obligations and can also have fun making them without measuring and lining them up perfectly, but…. you be precise!
The homemade chocolate ladyfinger is very different from the industrial ones, let’s just say there’s a huge difference because these are fragrant, soft, and delicious!
The ladyfinger is the classic biscuit used for tiramisu, zuppa inglese or to line a cake tin and fill it with delicious sweet creams.
The name of the biscuit comes from the Savoy region but they are widespread throughout Italy.
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a channel for free recipes open to everyone on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you will be able to read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I leave you other simple cookie recipes such as:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
CHOCOLATE LADYFINGERS RECIPE INGREDIENTS
- 3 eggs (medium)
- 2/3 cup powdered sugar (plus extra to dust on cookies BEFORE baking)
- 3 tbsp all-purpose flour
- 2 tbsp unsweetened cocoa powder (about 2 tablespoons)
- 6 tbsp potato starch (or cornstarch)
CHOCOLATE LADYFINGERS RECIPE TOOLS
#ADV
- Baking Pans
- Parchment Paper
- Stand Mixers
- Bowls
- Spatulas
- Piping Bags
- Smooth Nozzle
- Sieves
CHOCOLATE LADYFINGERS RECIPE PREPARATION
putting them in two separate, clean, and dry bowls.
I pour the egg whites into the stand mixer and start to beat them until stiff, adding the sifted powdered sugar in stages.
I beat the egg yolks with a fork and add them to the egg white mixture with sugar.
I sift together the potato starch, unsweetened cocoa powder, and all-purpose flour, incorporating it into the already made mixture with a soft spatula.
I proceed with upward movements with great care, especially at the bottom of the bowl where sometimes lumps of powders “settle”.
I preheat the oven to 350°F static mode and line a baking tray with parchment paper.
I insert the chocolate ladyfinger mixture into a piping bag with a round smooth nozzle of about 1 cm and draw sticks about 4 inches high.
It’s silly that I explain how to trace the cocoa ladyfingers since mine are a bit mixed and variable in size ah ah…. DO YOUR BEST with your abilities!
I dust the chocolate ladyfingers with powdered sugar and let them rest for about 10 minutes.
Then I dust them again with powdered sugar and bake them, letting them cook for about ten minutes or depending on our home oven.
A kind of crust will form on the surface which is better not to touch …
Once cooked, I let them cool completely before detaching them from the parchment paper and … eating them!
Very very fragrant and pleasant…Enjoy your meal!
Annalisa
Here’s a photo although it’s …….. the classic ladyfingers made ages ago with Carlo Cracco’s recipe and reposted with new photo!
The LADYFINGERS also go very well with the BARBAJADA Milanese drink good both hot and cold!
