Silvia Colloca's Recipe for HOME MADE SAVOIARDI COOKIES


  • 3 eggs, separated
  • 200 g caster sugar, plus extra for sprinkling
  • 450 gr 00 flour, sifted
  • 16 gr if baking powder
  • 100 ml olive oil
  • 175 ml milk
  • 1 teaspoon vanilla extract
  • pinch of salt flakes

Preheat your oven to 180°C conventional and line an oven tray with baking paper.

Cream the egg yolks with the sugar until they are pale and fluffy. You can easily do this by hand, whisking vigorously for 3–4 minutes, or using an electric beater for 1 minute.

Add the flour, olive oil, milk and vanilla and combine with a wooden spoon until the batter is smooth.

In a clean and dry bowl, whisk the egg whites with a pinch of salt until soft peaks form.

Using a large metal spoon, gently fold the egg whites into the batter until well combined.

Fill a piping bag with the sticky dough and squeeze it out onto the baking tray to form 8 cm long sausages. Make sure you pipe them well apart to allow for spreading. Sprinkle with caster sugar

Bake 20 minutes or until pale golden. The base will feel firm, but the top will be slightly soft and cracked. Remove from the oven and cool on a wire rack.

Dunk in your coffee or use as the base for tiramisu.