Homemade Savoiardi Cookies

Homemade Savoiardi Cookies

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5 from 3 reviews

Homemade Sponge Finger Cookies, delicious, easy and fast to make, they could be the base of so many desserts, or just as good with a cup of coffee or tea.


  • 70 g organic, unbleached, all-purpose flour (I used 00 flour)
  • 40 g icing (powdered) sugar
  • 2 small eggs, organic, free-range
  • 8 g baking powder
  • pinch salt
  • vanilla sugar (or icing sugar), for dusting on top of the cookies before baking


  1. Preheat the oven to 180° C (350° F) and lightly grease the sponge finger pan (or line a baking sheet with parchment paper or silicon mat).
  2. Whip the egg yolks with 30 g icing sugar into a froth.
  3. Separately whip egg whites into a froth together with the remaining 10 g icing sugar and a pinch of salt.
  4. Blend gently the froth from the egg white with the yolk froth and add flour blended with baking powder.
  5. Use a piping bag with a small round tip to apply the batter to the greased sponge finger pan (or go free-form on the lined baking sheet).
  6. Dust vanilla (or icing) sugar on top of the cookies.
  7. Bake for 12-15 minutes, or until lightly golden.
  8. For drier cookies, turn off the oven, open the door, and let them cool inside for 5 minutes.
  9. Take out of the oven, and cool sponge cookies to room temperature directly on the pan, then transfer to an airtight container as soon as possible (they will begin softening in the air if they sit out after they have cooled).


They last for a couple of weeks in an airtight container at room temperature.

To make enough cookies for a Tiramisu you need to double the recipe.

To make them gluten-free, use the above recipe, replacing the 00 flour with 75 g gluten-free flour blend + 15 g cornstarch.

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