Savoiardi originated in 1300. They were crafted by the chefs serving King Aimone of Savoy. These chefs introduced the “Savoyard”, a porous dough made from flour, eggs, and honey.
Savoiardi are characterized by their light, crumbly texture and oblong shape. Their unique consistency is achieved by preparing a mixture in which egg whites are whipped separately, bestowing the cookies with exceptional lightness. During the baking process, the trapped air bubbles expand, giving the biscuits their signature frothy texture. The cookies were initially crafted for a grand luncheon, held in honor of a visiting French royal family. Due to their popularity at this event, the biscuits were christened “Savoyards” and were soon officially endorsed by the Royal House of Savoy.
Originating in Piedmont, Savoiardi eventually made their way to other Italian regions under the influence of the Savoy, such as Sardinia and Sicily. In Sardinia, the biscuits tend to be flatter, while in Sicily, they adopt an oval shape. Interestingly, in Sicily, the recipe undergoes variations from one city to another.
Brown rice flour used in my recipe gives a nutty flavor and is gluten-free.
© Piero Pardini – Wine Reviews – The Wolf Post – TUSCANY – ITALY
Moscato 2021 by Barefoot is our suggested pairing: “It opens with floral and fruity scents, intense and of fine quality. Hints of acacia and peach blossoms, an important fruity note is integrated, with intriguing notes of nectarine, ripe apricot embellished with hints of fresh citrus”. For the full review click here.
Ingredients
- 4 large organic eggs
- 1 tsp Bourbon vanilla powder
- A pinch of sea salt
- 1 tbsp local raw honey
- 90 g light brown sugar
- 350g brown rice flour
- Icing sugar or light brown sugar (optional, for dusting)
Method:
- Preheat the oven to 350° F (Gas Mark 4).
- Separate the egg yolks and whites, placing them in different bowls.
- In a mixing bowl, beat the egg yolks with the light brown sugar, vanilla, and honey. Continue mixing until the mixture turns white and creamy.
- Gradually add the brown rice flour to the wet mixture, mixing continuously.
- Add a pinch of sea salt to the egg whites.
- Beat the egg whites until they form stiff peaks.
- Gently fold the whipped egg whites into the yolk and flour mixture until fully combined.
- On a baking sheet lined with parchment paper, use a spoon or a pastry bag to shape the mixture into rounds or sticks. Ensure there’s enough space between each cookie.
- Lightly sprinkle the shaped cookies with either icing sugar or light brown sugar.
- Place the baking sheet in the preheated oven and bake the cookies for approximately 15 minutes or until they are golden brown.
