Ladyfingers, a special recipe for cookies with a unique flavor.
You can enjoy them just as they are, dipped in coffee, or make a delicious tiramisu.
With this recipe, we can make 12-14 cookies, depending on the size you want to give them. Consider that they tend to puff up in the oven, so don’t make them too big or too small for optimal baking.
If you like traditional cookie recipes, today I leave you two links to browse.
The crumiri and the canestrelli, irresistible for their goodness and easy to make.
- Difficulty: Medium
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 12-14 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 2 egg whites
- 2 yolks
- 2.4 oz sugar
- 2.1 oz all-purpose flour
- as needed sugar
- as needed powdered sugar
Tools
- Baking sheet
- Parchment paper
- 2 Bowls c
- Electric whisks
- 1 Sieve
- Fork
- Spatula
- Piping bag
- Aluminum foil
Steps
To make the ladyfingers, separate the yolks from the egg whites.
Meanwhile, preheat the oven to static mode at 450°F.
Beat the egg whites until they are very stiff and firm along with the sugar.
To see if the whites are ready, lift them with the whisk and, if they don’t drip and are firm, they are ready.
Set aside.
Slightly beat the yolks with a fork and add them to the egg whites.
Gently, with an upward motion, combine the two mixtures with a spatula, taking care not to deflate them.
Add a little flour at a time by sifting it, always using a spatula.
Place the mixture into a piping bag with a plain tip and form sticks about 0.4 inches high and about 3 inches long.
Dust first with granulated sugar and then with powdered sugar.
Bake in the hot oven as I described above, and, using a ball of aluminum foil, keep the door slightly open, simulating the valve function.
Bake for 12-14 minutes, paying attention to the baking. If necessary, continue for a few more moments until you get a nice golden color and a compact but still soft cookie.
