Best Savoiardi, Pistoccus, Finger Biscuits

Biscuit time with this best Savoiardi Pistoccus Finger Biscuits recipe! With these typical Sardinian biscuits you can have a luxurious coffee time, serve them together with other delicacies at afternoon tea or even dip them in your caffelatte in the morning. It is unbelievable how quickly you will run out of them! And of course, you can get ready amazing desserts with these finger biscuits: tiramisú, zuppa inglese, zuccotto and many more.

Pistoccus, Savoiardi Biscuits, Finger Biscuits

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Good To Know

Pistoccus, Savoiardi Biscuits, Finger Biscuits are so popular a bit everywhere nowadays.

Apparently, they were born in medieval times in the historical Savoy region in the western Alps  and then they were exported to its neighbours. Piedmont region introduced Savoiardi Biscuits to Sardinia during the Kingdom of Sardinia,  between 1720 and 1861.

Sardinians modified slightly the recipe making them much softer, lighter, bigger and then they started naming them Pistoccus, literally ‘biscuits’.

A friend of mine, Nicoletta from Puglia, which is the region in the extrem South East of Italy, the heel of Italy as it is known, just told me that this kind of biscuits are typical of her region and that they call them "Pastine". I can guess that they have small differences, either in the ingredients or in the preparation, but the basic recipe is the same. As I said, nowadays Savoiardi Biscuits are known everywhere.

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Ingredients

1. Eggs, 6

2. Granulated sugar, 200 g

3. Flour, sifted, 200 g

4. Lemon zest, 1

5. Vanilla essence, 1 tps

6. Icing sugar, to decorate

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Let’s jump to the method

1. Get ready the ingredients and the baking tray covered with baking paper.

2. Switch the oven on at 160° C.

3. In two deep mixing bowls, separate the albumen (the egg white) and the yolk of the eggs.

4. Add to the albumen 150 g of the granulated sugar and whisk with an electric hand held mixer until a stiff pick is reached. The white should look smooth, moist, and should stand straight up when you lift the whisker. Keep apart.

5. Add to the yolk in the other mixing bowl the remaing 50 g of granulated sugar, the grated zest of 1 lemon and the vanilla essence. Whisk with the electric hand held mixer until a light colour is reached and the overall is smooth.

6. Transfer the yolk mix to the albumen and with a silicon or wooden spoon mix together very gently, without breaking the consistency of the mixture.

7. Little by little,  sift the flour to the mixture. Continue mixing gently until all ingredient are smooth yet still firm.

8. Transfer the mixture to a pastry bag, cut its end large enough for squeezing the pastry. On the baking tray create strips with the pastry 10cm long x 3cm wide.

9. Sprinkle the pastry with icing sugar.

10. Transfer to the oven and bake for 15 minutes.  If the consistency, the lenght and the width are correct, the biscuits will be ready and perfect in 15 minutes.

11. Let the biscuits cool down completely, then… enjoy your sweet treat!

Pistoccus, Savoiardi Biscuits, Finger Biscuits