Abruzzese ladyfingers are a typical cookie from the tradition of my region.
Don’t know them? Then you absolutely must try to make them following my recipe!
They are excellent for dipping in the morning at breakfast, or you can eat them plain as I like them!
They are really good cookies and I must say that I prefer them when in baking they get a little more colored because they are more flavorful!
They remain dry, but still pleasant to eat even if not dipped, then very fragrant…of course during baking you can smell the ammonia a lot, but once cooled you don’t perceive it much.
When I was little, the baker who delivered these cookies in the area and also in my village, sometimes if they were overcooked, would bring them to my house and sometimes tell me: maybe they’re a little overcooked, don’t know if you want them? And I… yes, yes, I want them, they were nicely colored and super good.
Even today he remembers when he gave me cookies and for Easter he even made me a doll, yes he treated me really well.
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
I hope this recipe tempts you enough to make them at least once… I’m waiting for your comments!!!
About 195 kcal per cookie
- Difficulty: Easy
- Cost: Cheap
- Portions: 23 cookies
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 2 medium eggs
- 200 g sugar
- 1 1/2 glass sunflower seed oil
- 1 glass whole milk
- 20 g baking ammonia
- grated zest of 1 lemon
- 2 sachets vanillin or 2 teaspoons of liquid vanilla
- 750 g all-purpose flour
- 30 g sugar
Preparation of Abruzzese Ladyfingers
Beat the eggs in the mixer at high speed until they become quite frothy.
Gradually add the rest of the ingredients blending them at low speed and then continue on a work surface.
Knead until the mixture is smooth and add more flour if necessary.
The mixture should not be hard, just compact and very soft.
Form cords about 5.5 inches long and thick as approximately two fingers, place them on a baking tray lined with parchment paper, keeping them spaced.
Score our ladyfingers with a fork lengthwise and sprinkle them with sugar, in this photo I forgot to score them oh well).
Bake at 356°F for about 25 minutes, but the baking time also varies depending on how large the cookies you are baking are.
Once baked, let them cool to enjoy them at their best.
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