Ladyfingers recipe
Ladyfingers recipe, amongst many recipes for ladyfingers biscuits, I prefer the simplest one that goes extremelly well with tiramisu cake and zabaglione recipes.
Amongst all Italian biscotti recipes, this is one of the most traditional of Italian pastry.
Once only homemade, it became more famous as used in tiramisu and zuppa inglese recipes, other than being the ideal side for zabaglione.
This ladyfingers recipe do not contain fat, only wheat flour, eggs and sugar.
You'll need (20 biscuits):
• 4 eggs
• 1 cup of sugar
• 1.1.cups of wheat flour
• 0.1 cup of potato flour
• margarine to grease the pan
• icing sugar
How to do it:
Sift the flours. Grease the wax paper with the margarine, powder some flour and shake it well to eliminate the excess flour. Put it on the oven pan.In a bowl whip the eggwhites, adding 0.22lb of sugar. In another bowl mix well the 4 yolks with the 0.04lb of sugar for a few seconds (less than a minute). Add the yolks to the eggwhites (never the opposite) mixing it upside down with a rubber slice. Do the same with the flour, adding it spoon after spoon.
Put this mix, soft but consistent, into an icing bag, squeezing it on the greased paper making stripes 3.9in long and 1.18in wide and keeping some distance one from another.
Leave them rest for some minutes then powder them with the icing sugar, passing it through a colander. Put them into a pre-heated oven (356°F). They should come lightly coloured, swollen and soft.
After taking them out of the oven, wait some minutes and separe them from the wax paper. Leave them cold.
If you keep them into a biscuit box, they will last for long.
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