Savoiardi Biscuits

By cuznvin

This is Salvatore De Riso`s recipe. Salvatore De Riso, based on the Amalfi Coast, is probably the finest pastry chef in Italy (and a celebrity chef too)

Ingredients

• Plain flour 130g
• Cornstarch 60g
• Caster sugar 200g
• Egg yolks 6
• Egg whites 6
• Grated zest and juice of a lemon
• Pinch of salt
• Icing Sugar
• 1 Vanilla pod

Preparation

Step 1

Whip the egg whites with 100g of caster sugar and half of the lemon juice until stiff peaks and set aside. In a bowl, beat the egg yolks, the remaining lemon juice, the grated lemon zest, the vanilla seeds and a pinch of salt for 10-15 minutes. Incorporate the sieved flour and cornstarch gradually into the mixture. Gently fold in the egg whites, working with upward movements to get as much air as possible into the bowl. Stop as soon as the whites are fully incorporated. Preheat the oven to 180°C and line 2 oven trays with baking paper. Fill a piping bag, fitted with a 1.5 cm plain tube, with the mixture, and pipe 10 cm fingers onto prepared trays. Dust with icing sugar and let it rest for 5 minutes. Dust with icing sugar again and bake for 20 minutes.