Delicious Savoiardi Cookies Recipe for Tiramisu

Begin by preheating your oven to 160°C (320°F). This step is crucial for ensuring your cookies turn out perfectly baked.

Next, line two baking sheets with parchment paper. If you wish, you can draw 10 cm (4-inch) lines spaced 2.5 cm (1 inch) apart as a guide for piping your cookie batter.

In a large bowl, separate the egg yolks from the whites. Place them in two separate bowls to prepare for the next steps.

Add half of the granulated sugar (50 grams) and the vanilla extract to the yolks. Beat the mixture on high speed until it becomes pale and thick, forming a ribbon when the whisk is lifted.

In the second bowl, add a pinch of salt and the remaining 50 grams of sugar to the egg whites. Beat on medium speed until soft peaks form, then continue beating until you achieve stiff, glossy peaks.

Carefully fold the whipped egg yolks into the beaten egg whites until just combined. This gentle folding is key to maintaining the lightness of the batter.

Sift the all-purpose flour and cornstarch over the egg mixture. Gently fold these dry ingredients in until there are no visible streaks of flour.

Transfer the batter into a piping bag fitted with a 1.25 cm (½ inch) plain tip. Carefully pipe 10 cm (4-inch) strips onto the prepared baking sheets, ensuring they are spaced about 2.5 cm (1 inch) apart.

Lightly dust the piped cookies with powdered sugar. Allow them to sit for 5 minutes, then dust them again to ensure a light coating.

Finally, bake the cookies for 12–15 minutes, or until they are lightly golden and firm to the touch. Once baked, turn off the oven but leave the cookies inside to cool.