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Chipmunk
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That's helpful. I'll also be in the Fort Lauderdale and Naples areas of Florida later this month. I'll check in the bakeries I visit.


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My grandfather came from Sicily in the late 1900's and owned Roma Pastry shop in Brooklyn. One of my sisters has his recipe book. My mom made Saviatta cookies when we were children. She's 81 now and doesn't remember the recipe. I am researching who in the family does have it. I remember the eggs were separated. I remember we left the raw cookies out of the oven for a long time so the meringue/sugar could dry out before baking, making the crackly white top part. Joe's Sicilian bakery in Bayside Queens still makes the best Saviatta cookies. Hope that helps.

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Were you able to find the recipe from your mom Sicilian-Traditions?

Last edited by cnob; 08/09/11 11:32 PM.
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Does this sound like the cookies you are looking for?

Savoiardi (Italian Ladyfingers)

5 egg whites
4 egg yolks
2/3 cup sugar
1 dash vanilla
1/2 teaspoon baking powder
1 cup all-purpose flour

Directions:

1. Separate eggs into two separate bowls, making sure not to get ANY yolk into the bowls containing the whites.

2. Beat egg whites on high speed until foamy.

3. Add two tablespoons of the 2/3 cup of sugar to the egg whites and continue to beat until stiff peaks form, and set aside.

4. In a separate bowl, Add vanilla and the rest of the sugar to the egg yolks and beat until pale yellow, set aside.

5. Sift together the flour and baking powder together (I didn't want to dirty another bowl so I sifted onto a piece of waxed paper).

6. Gently fold half of the egg whites into the yolks.

7. Fold the flour mixture into the yolks.

8. Fold the rest of the egg whites into the yolks.

9. Preheat oven to 350�F.

10. Load batter into a pastry bag with a wide tip, or a ziploc bag with the corner snipped off.

11. Pipe onto a greased cookie sheet in any shape you'd like (traditionally, they are shaped like fingers, about as wide as your pointer and middle finger put together). Spread beaten egg white over top of cookies and let tray set out to dry the egg white a little. This will give a crackly appearance to the tops.

12. Bake for 6 minutes, or until edges are just golden brown.



Last edited by Phyllis-Folk/Myth; 08/10/11 12:46 AM.

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Phyllis Doyle Burns
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Phyllis, In steps 6 and 8 you say to fold in the egg whites. For step 11, where do you get the extra egg whites? This recipe sounds great I'd like to make it as soon as you tell me :)

Last edited by cnob; 08/13/11 11:28 AM.
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Hi cnob,

The extra egg white comes from an extra egg that I forgot to add to the ingredients. This egg sits all by itself, upopened, until you are ready to crack it, separate it, beat the white just a little with a fork, and brush it on the cookies.

Hope that helps. smile


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Yes than you. I am excited to try it! I haven't found a good savoiardi cookie since I moved to FL from NJ. Do I put the oven on 350?

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