CREAM AND CREAM CREAMS
126 recipes
The Savoiardi (Fonni biscuit)
ingredients
servings
4
Eggs
2 unit
Type 00 wheat flour
75 oz
Potato starch
25 oz
White sugar
110 oz
Icing sugar
to taste
Desserts from Italy - Sardegna
The Savoiardi (Fonni biscuit)
The Savoiardi (Fonni biscuit)
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The biscuits of my land!
preparation
step 1
We separate the reds from the egg whites. The first we put them in the bowl that we use for cooking in a bain-marie, while the egg whites we put them in the bowl of the planetary.
step 2
Let's heat the water in the pot, until it reaches almost boiling. Add 60 grams of sugar to the egg yolks.
step 3
We arrange the bowl inside, I recommend you check that the bottom does not touch the water, and begin to whisk sugar and yolks with the electric mixer for at least 5 minutes.
step 4
We operate the planetary and as soon as the egg whites are almost whipped, add the remaining sugar (50 gr), little by little. We assemble until a firm and firm mixture is obtained.
step 5
In a bowl we collect the whipped egg yolks, add a tablespoon of the whipped whites and incorporate with movements from top to bottom.
step 6
Add the sieved powders, always working from top to bottom to not disassemble the mixture. We alternate the powders and the clear ones.
step 7
Once the ingredients are finished, place the mixture in the sac a poche in which we placed the mouthpiece with a circular and smooth opening.
step 8
I got crazy with the shapes, I made large biscottoni with zigzag movements, or I kept them more compact, moving the sac a few more slowly backwards.
step 9
Very important step. Before baking them, we sprinkle them with icing sugar, it will help them to form a crispy crust typical of these biscuits.
step 10
Bake at 200 degrees for 10 minutes. Let it cool in the pan.
step 11
A small note, this recipe comes from my mother's recipe book, we do not know exactly who was taken but we found it there and I had never seen similar ones! It seems right to give credit to that page!
