SARDINIAN LADYFINGERS easy and quick cookies, there are scents and flavors that remain etched in memory. For me, Sardinian ladyfingers are just that: the vivid memory of my grandmother who, like a good Sardinian, would have them ready for me in the morning on the table. The ironed tablecloth, cups of milk, steaming coffee, and them: the “moddi moddi” cookies, very soft, that melted in the mouth with the first bite.
The soft Sardinian ladyfingers are not just a dessert, but a piece of tradition that smells of family, of slow and genuine breakfasts. Preparing them is easy, with just a few simple and inexpensive ingredients, you get a result that delights both adults and children.
The easy and quick Sardinian ladyfingers are a memory that renews itself every time I make them. They take me back immediately to those breakfasts with my grandmother when the table was lovingly set and the “moddi moddi” cookies were waiting for me to start the day with a smile.
If you’re looking for a simple, genuine dessert steeped in tradition, the Sardinian ladyfingers are the answer. A recipe that smells of Sardinia and remains timeless, because some good things don’t age.
Despite being sweet, the soft Sardinian ladyfingers have the advantage of being made with very few simple ingredients: flour, eggs, and sugar. A breakfast with these cookies and a good coffee or milk remains an act of authentic well-being, because it tastes like home, tradition, and simplicity.
Follow me in the kitchen today, there are Sardinian ladyfingers.
Published
May 4, 2013 10:30
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 eggs
- 1 egg yolk
- 175 g sugar
- 1 1/3 cups flour (the one you usually use)
Steps
Separate the yolks and add the other one.
Beat all the yolks well with 150 grams of sugar, the mixture should be nice and frothy.
Separately, whip the 5 egg whites until stiff peaks form.
Now you need to combine the two mixtures without deflating them and then add the flour in gentle folding motions from bottom to top.
Place the mixture into a piping bag.
Line the baking sheet with parchment paper and form lines not too close to each other.
Sprinkle with the remaining sugar, half of it ground in a mixer and half left granulated.
With a gentle blow, remove the sugar that has settled on the parchment paper to prevent caramelizing.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
SARDINIAN LADYFINGERS easy and quick cookies
Why Sardinian ladyfingers are different from the others
Those who know them know: the Fonni ladyfingers have nothing in common with the packaged ones we find at the supermarket.
They are softer and spongier, perfect to enjoy alone.
You don’t necessarily need to soak them: they’re good just like that, soft and light.
They are easy and quick cookies, with simple yet genuine ingredients.
They are ideal for breakfast, snack, with afternoon tea or alongside a coffee.
When to enjoy the Sardinian ladyfingers
At breakfast, dipped in milk like I did as a child.
At snack, together with a steaming cup of tea.
For a quick dessert, as the base of a homemade tiramisu.
As a Sunday treat, to bring to the table with friends and family.
Tips for perfect Sardinian ladyfingers
Use fresh, quality ingredients: eggs and sugar make the difference.
Always sprinkle with a bit of sugar before baking: it will create the light crust that makes them unique.
Store them in a tin box: they will stay soft longer.
If you want an extra touch, flavor the batter with lemon zest or vanilla.
FAQ SARDINIAN LADYFINGERS easy and quick cookies
Are Sardinian ladyfingers suitable for children?
Absolutely yes! They are simple and genuine cookies, perfect for the little ones too.
Can I use them for tiramisu?
Of course, even though they are already soft, they work wonderfully as a base for spoon desserts.
How long do they last?
If well stored, they remain good for about 4-5 days.
Can they be frozen?
Better not: being soft, freezing ruins their texture.
