Description
Airy, crisp, and espresso-ready: these gluten-free savoiardi use a classic yolk-and-meringue base plus a two‑stage bake for the perfect snap. Ideal for tiramisu, trifles, or coffee-dipping.
Ingredients
Units
Scale
The Structure (Eggs)
- 2 large egg yolks (room temperature)
- 3 large egg whites (room temperature)
Sweetener
- 5/8 cup granulated sugar, divided (about 120 g; half for yolks, half for whites)
Dry Ingredients
- 1 1/8 cup plain gluten‑free flour blend (no added xanthan gum)
- 1 tbsp cornstarch
- 1/4 tsp xanthan gum (omit if blend already contains gum)
- 1 tsp baking powder
The “Crunch” Dusting
- 1/2 cup powdered sugar
- 1/2 cup granulated sugar
Instructions
- Preheat & Prep: Heat oven to 355°F (180°C). Line two large baking sheets with parchment.
- Whip Yolks: Beat yolks with half the granulated sugar (about 60 g) until pale, thick, and tripled in volume (ribbon stage).
- Make Meringue: In a clean bowl, beat whites to soft peaks. Gradually add remaining granulated sugar; whip to stiff, glossy peaks.
- Fold Eggs: Gently fold yolk mixture into meringue with a spatula until just combined, keeping as much air as possible.
- Sift & Fold Dries: Sift flour blend, cornstarch, xanthan gum, and baking powder over the foam. Fold gently until no streaks remain.
- Pipe: Transfer batter to a piping bag with a large round tip. Pipe 4-inch (10 cm) lines, leaving 3/4 inch (2 cm) between cookies.
- Double Dust: Combine powdered sugar and granulated sugar. Sieve generously over piped fingers to create a crackly crust.
- Two‑Stage Bake: Bake 15 minutes at 355°F (180°C). Without opening the door, lower to 300°F (150°C) and bake 12–15 minutes more to dry the centers.
- Cool & Crisp: Transfer to a wire rack; cool 15 minutes. Cookies firm up as they cool. Store airtight once fully cool.
Notes
Flour blend note: if using a GF blend that already contains xanthan gum, omit the listed gum. For ultra‑dry tiramisu fingers, return cooled cookies to a 225°F (110°C) oven for 10–15 minutes, then cool again before storing.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Baking, Dessert
- Cuisine: Italian
Nutrition
- Calories: 90
- Sugar: 12
- Sodium: 25
- Fat: 1
- Carbohydrates: 18
- Protein: 2
- Cholesterol: 30
