Gluten Free Savoiardi Biscuits Recipe
Introduction
Gluten Free Savoiardi Biscuits are light, airy, and perfect for desserts like tiramisu or enjoyed on their own. This recipe ensures a delicate texture without gluten, making it accessible for those with dietary restrictions.
Ingredients
- 150 g white gluten free flour blend
- ¼ tsp xanthan gum (leave out if the flour blend already contains xanthan gum)
- ¾ tsp gluten free baking powder
- 3 large egg yolks
- 55 g white caster sugar (superfine sugar)
- 1 tsp vanilla paste or powder (optional)
- 3 large egg whites
- 60 g white caster sugar (for egg whites)
- 40 g icing sugar (powdered/confectioners sugar)
- 80 g white caster sugar (for dusting mix)
Instructions
- Step 1: Mix the gluten free flour, xanthan gum, and baking powder in a small bowl and set aside.
- Step 2: Line two large baking sheets with baking paper.
- Step 3: Prepare a piping bag fitted with a 1½ cm (½ inch) nozzle; clip the end above the nozzle if you have one.
- Step 4: Combine 40 g icing sugar and 80 g caster sugar in a small bowl for dusting and set aside.
- Step 5: Mix very hot water with a little lemon juice in a jug.
- Step 6: Use a kitchen towel dipped in lemon water to wipe the inside of a medium mixing bowl to remove any grease. Set the remaining lemon water aside.
- Step 7: Carefully separate the eggs, placing yolks in a large bowl and whites in the lemon-cleaned bowl.
- Step 8: Beat the yolks with 55 g caster sugar and vanilla until pale and thick, about 5 minutes.
- Step 9: Clean the whisk heads thoroughly with hot water and soap, then air-dry them in the jug of lemon water.
- Step 10: Whisk the egg whites with 60 g caster sugar until stiff and glossy peaks form, and the bowl can be inverted without the meringue moving.
- Step 11: Fold 2 to 3 tablespoons of the whisked egg whites into the yolk mixture to loosen it.
- Step 12: Gently fold in the remaining egg whites in two additions, maintaining as much air as possible without overmixing.
- Step 13: Sift about one third of the flour mixture into the bowl and fold in carefully.
- Step 14: Fold in half of the remaining flour, then the rest, folding gently each time to maintain air in the batter.
- Step 15: Preheat the oven to 180°C (350°F/Gas 4).
- Step 16: Fill the piping bag with batter and remove the clip if used. Pipe 10 cm (4 inch) lines on the baking trays, leaving 2½ to 3 cm gaps.
- Step 17: Using a tea strainer or sieve, dust the piped lines generously with the sugar dusting mix.
- Step 18: Bake at 180°C (350°F) for 15 minutes. Then swap trays and reduce the oven to 150°C (300°F/Gas 2), baking for another 12 to 15 minutes. For a softer center, reduce baking time by 5 to 8 minutes.
- Step 19: Remove from oven and allow biscuits to cool completely on the trays.
Tips & Variations
- If your flour blend already contains xanthan gum, omit it from the recipe to avoid affecting texture.
- For a citrus twist, add a teaspoon of finely grated lemon or orange zest to the batter along with the vanilla.
- Ensure no grease remains on bowls or utensils to help egg whites reach maximum volume.
- Use superfine caster sugar for a smoother, finer meringue texture.
Storage
Store the biscuits in an airtight container at room temperature for 1 to 2 weeks. They can be gently reheated in a low oven to regain crispness if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these biscuits ahead of time?
Yes, Savoiardi biscuits keep well stored in an airtight container for up to two weeks, making them a great make-ahead option for desserts.
What can I use these biscuits for?
They are traditionally used in tiramisu but are also delicious on their own with tea or coffee, or as a base for layered desserts.
PrintGluten Free Savoiardi Biscuits Recipe
Delightfully light and crunchy gluten-free Savoiardi biscuits, perfect for tiramisu or enjoying as a delicate tea-time treat. This recipe uses a combination of gluten-free flour, egg yolks, and whipped egg whites to achieve the classic airy texture, dusted with a sweet sugar mix and baked to perfection.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 20–24 biscuits 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 150 g white gluten free flour blend
- ¼ tsp xanthan gum (leave out if the flour blend already contains xanthan gum)
- ¾ tsp baking powder (gluten free)
- 40 g icing sugar (powdered/confectioners sugar)
- 80 g white caster sugar (superfine sugar)
Wet Ingredients
- 3 large egg yolks
- 3 large egg whites
- 1 tsp vanilla paste or powder (optional)
- 55 g white caster sugar (for yolk mixture)
- 60 g white caster sugar (for egg white mixture)
Instructions
- Pre-prep: Weigh and mix together the gluten free flour blend, xanthan gum, and baking powder in a small bowl. Set aside. Line two large baking sheets with baking paper. Prepare a piping bag fitted with a 1½ cm (½ inch) nozzle, securing a clip above the nozzle if available. Mix the two sugars for dusting (icing sugar and 80 g caster sugar) in a small bowl and set aside. Prepare a jug with very hot water mixed with a little lemon juice.
- Clean bowl preparation: Using a clean kitchen towel, wipe the inside of a medium mixing bowl with the lemon water to remove any residual grease. Set the rest of the lemon water aside for later use.
- Separate eggs: Carefully separate the eggs, placing the whites into the lemon-cleaned bowl, and the yolks into a separate large mixing bowl.
- Beat yolks: Whisk the egg yolks with 55 g caster sugar and vanilla paste using an electric whisk until the mixture is pale, thick, and creamy, about 5 minutes.
- Clean whisk: Thoroughly wash the whisk heads with hot water and soap, then place them into the jug of hot lemon water to remove any greasiness. Shake off excess water and allow to air-dry (do not wipe).
- Whip egg whites: Using the cleaned whisk, beat the egg whites with 60 g caster sugar until stiff, glossy peaks form and the bowl can be inverted without movement.
- Combine mixtures: Gently fold 2 to 3 tablespoons of the whipped egg whites into the yolk mixture to loosen it. Then very gently fold the remaining egg whites into the yolk mixture using a bottom-to-top turning motion, maintaining as much air as possible, stopping when almost incorporated.
- Add flour: Sift one third of the flour mixture into the batter and gently fold it in maintaining airiness. Repeat by sifting half of the remaining flour mixture and folding it through, then add the last portion similarly until the flour is fully incorporated and the batter is evenly blended.
- Preheat oven: Heat the oven to 180°C (350°F/Gas Mark 4).
- Pipe biscuits: Fill the piping bag with batter, remove the clip if used, and pipe 10 cm (4 inch) lines on the baking paper-lined trays with 2½ to 3 cm spacing between.
- Dust sugar: Using a tea strainer or small sieve, generously dust the piped batter lines with the sugar dusting mix.
- Bake: Bake at 180°C (350°F) for 15 minutes. After 15 minutes, swap the baking trays’ positions and reduce oven temperature to 150°C (300°F/Gas Mark 2). Continue baking for a further 12 to 15 minutes. For softer centers, reduce baking time by 5 to 8 minutes in the final stage.
- Cool and store: Remove biscuits from oven and leave on trays to cool completely. Store in an airtight container for 1 to 2 weeks.
Notes
- If your gluten-free flour blend already contains xanthan gum, omit it from this recipe.
- Make sure to fold the batter gently to keep the mixture airy, which gives the Savoiardi their characteristic light texture.
- Adjust baking time depending on the desired biscuit texture—shorter time for softer, longer for crispier results.
- Ensure bowls and whisks are grease-free for best meringue results—lemon water works well for this.
- These biscuits are ideal for classic desserts like tiramisu or served as a light accompaniment to tea or coffee.
Keywords: gluten free biscuit, Savoiardi, ladyfingers, Italian dessert biscuit, gluten free baking, tiramisu biscuits, light cookies
