Sicilian Ladyfingers…The Heart Recipe that Tastes Like Home.
Today I am not just sharing a recipe, but a truly precious memory. These Sicilian Ladyfingers are one of those treasures that I hold dear because they speak of my beloved land, Sicily. With this recipe, in fact, I share a little piece of me, a true heart recipe.
These cookies are a wonder: they are sweet, light, and have a unique texture, very crumbly and spongy. They are perfect enjoyed on their own, ideal for breakfast, or dipped in milk, or as a base for your favorite desserts (think tiramisu or cassata!).
Another advantage? They keep for days in a plastic bag, ready to be enjoyed at any time.
I truly hope you enjoy this little dive into my home tradition.
Let’s start baking right away.
Happy cooking, Giusi.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 10 ladyfingers
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Sicilian Ladyfingers
- 1 1/4 cups all-purpose flour
- 3/4 cup potato starch
- 2/3 cup granulated sugar
- 3 eggs
- 2 tsp baking powder
- Grated zest of one lemon
- salt (A pinch)
Steps for Sicilian Ladyfingers
Separate the eggs. Pour the egg whites into a bowl with half of the sugar and beat them until stiff peaks form. Add the pinch of salt towards the end.
In another bowl, pour the egg yolks and beat them with the other half of the sugar until they are fluffy and pale. Also, add the grated lemon zest.
Now start adding very gently with a spatula the beaten egg whites to the egg and sugar mixture, also incorporate the previously sifted flour in stages, and at this point add the sifted baking powder.
The mixture will be very soft. Take a baking tray and line it with parchment paper, place large spoonfuls of batter well spaced apart.
Sprinkle the cookies with granulated sugar.
Bake the Sicilian Ladyfingers in a preheated static oven at 356°F for about 10 minutes.
Your Sicilian Ladyfingers are ready!
Let them cool completely on a wire rack before handling them.You can store them for several days inside a plastic bag.
I hope you liked this heart recipe!
See you next time, a hug, Giusi.
