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Gluten Free Savoiardi Biscuits Recipe

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★★★★★

4.5 from 116 reviews

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.

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

  1. 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.
  2. 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.
  3. Separate eggs: Carefully separate the eggs, placing the whites into the lemon-cleaned bowl, and the yolks into a separate large mixing bowl.
  4. 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.
  5. 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).
  6. 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.
  7. 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.
  8. 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.
  9. Preheat oven: Heat the oven to 180°C (350°F/Gas Mark 4).
  10. 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.
  11. Dust sugar: Using a tea strainer or small sieve, generously dust the piped batter lines with the sugar dusting mix.
  12. 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.
  13. 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

Find it online: https://dailysimplerecipe.com/gluten-free-savoiardi-biscuits-recipe/