Cookies "Savoyardi"

[Enjoy your tea!]

Cookies "Savoyardi"

Category: Bakery products

Ingredients
egg	2 pieces
sugar	80 gram
flour	100g
salt	pinch
baking powder	pinch
vanilla	taste

Cooking method

• There are several recipes for this cookie on the site. I decided to put my own version only because the cookies are designed for exactly one sheet. Biscuits are biscuits, but biscuits don't like to wait. It needs to be baked right away. Then the product does not blur and has a presentation.
• Beat the eggs, gradually adding sugar, vanilla and salt.
• You don't need to separate anything. Beat everything together (whites and yolks).
• The mixture is ready. when it increased 3 times, it turned white and did not fall off the finger.
• Mix flour with baking powder.
• Sift the flour into the egg mixture.
• Mix gently with a spatula or by hand (forget about the mixer!) By folding.
• The dough should be thick.
• Transfer to a pastry bag and place on a baking sheet covered with baking paper.
• Making sticks or cakes.
• We plant at a distance from each other.
• Sprinkle with sugar.
• We bake in a preheated oven at 180 degrees for 10-12 minutes.
• We take it out, cool it, remove it from the paper and ... then you can just eat it, or you can make a cake or dessert.
• 
• Enjoy your tea!

The dish is designed for

baking sheet

Time for preparing:

30 minutes

Cooking program:

mixer, oven

Super!!! It is imperative to do it, otherwise I keep buying ... for a long time I want to try Savoyardi myself .. Thank you !!!

[Helen3097]

Helen3097, I will be glad if the recipe comes in handy.

[Angela]

AngelaIt will definitely come in handy, since we often do Terramisu ... as soon as I do it ... I will unsubscribe ...

Angela, and thanks for the recipe from me. We don't sell savoyards at all, but the cake is hunting

[Ludmila]

Ludmila, use it to your health.

... unsubscribe ...

Waiting

[ang-kay]

ang-kay, Angela delicious cookies! And from them you can build a cake gallery?
I think I need to bake!

[Angela]

Angela, cool, fast and clean!
I also buy cookies for tiramisu, now I will make it myself, especially since my children are always carrying these cookies!
So let the pets eat, not the store ones)))

[Tonya]

Tonya, IRINAthanks girls!

can I make a cake gallery?

I'll tell you a secret. what already. I'll put it up tomorrow, if everything goes well.

fast and clean!

That's for sure.

let the family eat

at a stop hundred percent I agree.

[Angela]

Angela, another tasty treat very much I love savoyardi, thanks

Thanks for the recipe.

Angela thanks for the recipe! Bookmarked!

Angela, thanks !!! It will definitely come in handy, these cookies have disappeared in stores.

[Angela]

Angela, wonderful recipe

I'll tell you a secret. what already. I'll put it up tomorrow, if everything goes well.

We wait

[Angela]

Angela, thanks for the recipe! I took it to your bookmarks with great joy!

[Tina]

Tina, Olga from Voronezh, Natalia, Tanyulya, Albina, Check mark, thank you all for your attention to the recipe. : girl_love: I would be glad if you use it and you like it. : girl-yes: Use your health!

[ang-kay]

ang-kay, Angela, oh what cookies!
I took it to, I'll bake it!
Thanks for the simple recipe!

I'll tell you a secret. what already. I'll put it up tomorrow, if everything goes well.

very nice! delicious! very professional! thank you dear! we are waiting

[Ksyusha]

Ksyusha, Tumanchik, Thank you, my darlings! I would be glad if the recipe comes in handy.

[Ksyusha]

Ksyusha, Tumanchik, Thank you, my darlings! I would be glad if the recipe comes in handy.

And the people are chanting: CAKE! CAKE! CAKE! CAKE! CAKE! CAKE! CAKE! CAKE! CAKE! CAKE!

And the people are chanting:

I don't like the photo. I will re-photograph and expose. I'm a man of my word!

We are waiting for a cake, we are preparing a large Spoon !!!

I will exhibit today. Re-photographed ala, while I was.

[ang-kay]

ang-kay, Angela, thank you very much for the recipe :))) Here's what I got (albeit from the third time and with some recipe changes)

The trick with beating eggs together did not work for me: the cookies did not keep their shape, so the next time I baked (the result of which is in the photo), I beat the eggs separately, did not put the baking powder and added to 80 gr. flour 20 gr. cornstarch, which is exactly the crispness.

[Vika]

Vika, it turned out great. And why did not pass, how do you write "trick". I always beat biscuits like that. And everything is always perfect. Maybe she didn’t beat enough?

[Angela]

Angela, I also always beat biscuits without separating the eggs, but with cookies, in my experience, it really turned out to be important how to beat the eggs: together or separately. When whisking together, I got flat spread pancakes, although I whipped as expected - 17 minutes in a stationary Boch. I always do this with biscuits, beat the whole eggs for 15-20 minutes (how long I dig, preparing everything else), but here, I think, has its own specifics :) Having received pancakes when beating together, I remembered about the Boucher pies that we baked in Class and that there, too, it was important to beat the eggs separately and decided to try - here everything turned out exactly the way I wanted :) I, of course, in no way insist that this is exactly what everyone should do - after all, with you and with joint beating ( and I, by the way, are a big fan of him) everything turned out fine, but I did not succeed and I just decided to share my experience (more precisely, the results of my three experiments)

[Vika]

Vika, Thank you. Of course this is important. Someone will definitely come in handy)

Not at all, Angela, thank you, because the ratio of ingredients in your recipe, in my opinion, is the best. I looked through a bunch of recipes before baking, and everywhere the flour / sugar ratio was sooooo different (somewhere 50 grams of flour for 2 eggs, somewhere 80, somewhere 100, etc.). I also read somewhere that the amount of sugar is very important for Savoyardi - an excess of it can lead to the fact that the cookies are too wet, and that's why I was also afraid to make a mistake. Intuitively, the proportions of your recipe seemed to me the most optimal and I am very glad now that I have chosen your recipe :) Thank you again

[Vika]

Vika, to health. Glad to please)

[ang-kay]

But I did it right the first time ang-kayThank you for such a simple recipe and, what is really important, the dough just on one sheet of baking sheet! I beat the eggs without separating anything, all together with sugar for 6-7 minutes until a thick lush foam. Used these sticks to decorate the cake

[kotopanda]

kotopanda, what are the wonderful cookies Olya, but tell us, please, how did you make them so beautifully even?

[Vika]

Vika, Thank you! Take baking paper and draw strips on it, the width that you need (I have 12 cm sticks and I drew strips of the same width), and put all the sticks through a pastry bag, trying not to go beyond the strips and the same width. I hope I explained it clearly))

[kotopanda]

kotopanda, yes, Olga, thank you very much, everything is clear, I seem to have done that, yes, apparently, there is no hardness in my hand - I just can't do it well.Well, we will train, especially since these cookies fly away at the speed of sound

[ang-kay]

But I did it right the first time ang-kayThank you for such a simple recipe and, what is really important, the dough just on one sheet of baking sheet! I beat the eggs without separating anything, all together with sugar for 6-7 minutes until a thick lush foam. Used these sticks to decorate the cake

Olya turned out such wonderful cookies.Just perfect and perfectly flat. And the cake, a handsome unearthly. Thank you for such a beautiful report)

[Vika]

Vika, fly away, that's for sure))) I got a couple of curves, gave it to my son, he liked them so much that then I had to hide the rest high in the closet so that he would not get it)))
Angela, Thank you again! I am pleased that I have pleased you with my photo report)

[ang-kay]

ang-kay, Angela, and what category of eggs do you use in your cookie recipe?

C1

Thanks I will try the recipe)

Added Thursday, 30 Jun 2016 06:36 PM

Well, here's the report:

In principle, I'm almost happy, for today these are my most successful cookies, not pancakes, of course, it's a boom to work on the form) Thanks for the recipe The only thing that confused me was that they blurred a little after being deposited on a baking sheet, although the dough was thick enough, it didn't pour. Angela, as I understand it, it shouldn't be? Or does it float a little, because this is biscuit dough?

[Angela]

Well, I'm stubborn - I won't calm down until I get the desired result And it seems I got it! The ratio of ingredients and the kneading process according to the recipe, only according to the experience of Vicky-Korolek replaced part of the flour with starch, as a result, the biscuit mass kept its shape better during jigging and the finished cookies turned out to be more airy and crunchy than the previous ones. Angela, I am very grateful to you for the recipe, and Vika - that she also shared her experience

[Angela]

Thanks I will try the recipe)

Added Thursday, 30 Jun 2016, 06:36 PM

Well, here's the report:

In principle, I'm almost happy, for today these are my most successful cookies, not pancakes, of course, it's a boom to work on the form) Thanks for the recipe The only thing that confused me was that they blurred a little after being deposited on a baking sheet, although the dough was thick enough, it didn't pour. Angela, I understand it shouldn't be? Or does it float a little, because this is biscuit dough?

For some reason I did not see? Good cookie turned out. Maybe the flour is different, it didn't seem to float with me.

Added Thursday, 07 Jul 2016 11:52

Well, I'm stubborn - I won't calm down until I get the desired result And it seems I got it! The ratio of ingredients and the kneading process according to the recipe, only according to the experience of Vicky-Korolek replaced part of the flour with starch, as a result, the biscuit mass kept its shape better during jigging and the finished cookies turned out to be more airy and crunchy than the previous ones. Angela, I am very grateful to you for the recipe, and Vika - that she also shared her experience

Oksan, well, that's great. So I'll try with starch, somehow on occasion. Perhaps I will like the result more, although I never put it in a biscuit. But live and learn. Thanks for the detailed report and Vika, of course, for the revision.

Maybe the flour is different, it seems like it didn't float with me

Probably, in my case, this was the main reason for the insufficiently stable consistency of the dough, I don't really like my flour, apparently, it is more moist than necessary. Here is the starch and helped to bind excess moisture)

Girls, what could be the reason: I have cookies with a distinct taste and smell of eggs, although I added vanilla sugar.
Spilled more than I would like, although the amount of flour increased by 30%. When baking, I did not sprinkle sugar on top.
The biscuits are crispy, delicious, but that egg flavor is
I put the sticks away with a closed star to see if the relief remained. Didn't stay.
And who is depositing what - with a round or flat nozzle? And what size / diameter?
If someone has a photo of how the deposited dough keeps its shape and what it turns out from at the end of baking, please show me. It's very hot to work on the mistakes, because I liked the recipe because it is fast and convenient.

Girls, what beautiful cookies you have, salivating has begun to flow ...: nyam: And what is the folding method?

this is when you carefully bring the blade under the bottom of the mixture, lift the layer on this paddle and turn the layer lifted next to the adjacent section, as if you fold the layer of the mixture in half.
This can be done from middle to edge or from edge to middle by turning the bowl in a circle.
When you do it from the middle, then insert the scapula vertically, and from the edges - horizontally along the side.
You can use a spatula, a spoon, a whisk for beating ...
The point is not to stir in the usual sense, but, as it were, to carefully transfer the mass from underneath to the top, as if in a pile - gradually, until everything becomes homogeneous.

[Olga]

I have cookies with a distinct taste and smell of eggs, although I added vanilla sugar.

Olga, this is individual. Somewhere one of the girls advised to remove the film from the yolks. Then there is no smell.

Spilled more than I would like, although the amount of flour increased by 30%.

Hard to say. In my opinion, eggs have failed once, very large eggs are two, or such flour is three.

Added Sunday 04 Dec 2016 07:09

I set the sticks aside with a closed star to see if the relief remained. Didn't stay.

I think I shouldn't. Biscuit dough always spreads during baking (maybe not right). It holds a good relief and shape only during jigging.

[Olga VB]

Olga VB, thank you very much, did not know this way. You are all great here, you know how to cook everything: bake bread, biscuits, and cakes are so beautiful that one feast for the eyes!

[Butterfly_74]

Angela, thanks! For the first time, a biscuit smells like eggs, although I have never removed the film before. Now I will.
The eggs, indeed, were not small, 68-72g each with a shell. I beat them to a standing state (Kesha tried). Flour? maybe
And for what weight of eggs is the recipe calculated, if 100 g of flour?

Butterfly_74, Olya, it's Angelkin who knows how to cook everything! Well, some other girls. And others like me can read
And repeating And sometimes it comes out of it
Very little time will pass, and if you stay on the forum, you will do everything even better than we do
So welcome and good luck!

And for what weight of eggs is the recipe calculated, if 100g of flour?

Medium egg C1. Gram 50.

Got it! That is, I should have made about 150g of flour with such eggs.
Now I will know and count.
I will still do it, because my husband liked it and I liked it.
Thanks, sunshine!

Angela, here's my cookie! First, I want to say thank you for all the details of the recipe, the first time! The first batch without departing from the recipe, weighing eggs, etc.
2nd batch with replacement of flour with starch, as Vika-Korolek did.

It turned out equally tasty! I forgot to sprinkle sugar on the 2nd batch ... and the structure of this cookie is finer and denser.