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 Fat, open-textured finger biscuits c4ins long, ¾ins wide,1/2ins thick, with rounded ends, made with sweetened white wheat flour and a high proportion of egg. Sugared on one side and baked to dryness. Eaten with tea or coffee, as the sponge cake component in trifles and other deserts, or poked into ice-creams. Savoiardi or Ladyfingers or Boudoir Biscuits Image: www.fornobonomi.com Traditionally the open texture was achieved only by beating the eggs, but soda is now used. Ladyfingers seem to originate in the 15th century at the court of the Duchy of Savoy, from which their Italian name of ‘Savoiardi’ derives. See: Sandown Pudding  |
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