Ingredients (40 pieces)
80 gr/2,8oz potato starch
powdered sugar to taste
granulated sugar to taste
Directions. Separate the egg yolks from the albumen. Whip the egg yolks together with half of the sugar, vanilla and lemon peels for ten minutes, until the mixture has a light coloring. Take a second bowl with the albumen and whip it together with the remaining sugar then add it to the first mixture, stir, then add flour and potato starch. Your mixture should be quite puffy now. Cover the baking tray with a layer of baking paper and spread your mixture on it with the help of a sac à poche : each biscuit will measure 10 cm and will be 1cm tall. Powder them with a mixture of granulated sugar and powdered sugar, then proceed to baking for 10-15 minutes at 200° (the oven must be already heated). Make sure they’re ready before taking them out, then remove them from the baking tray with the help of a shovel if necessary. Let your savoiardi cool on a plate.
Italian Breakfast is served!
Discover also the recipe of Caprese cake by clicking here
(Photo credit cover picture: www.cucinarefacile.com)