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Cookies without Nuts
Lady Fingers (made with powdered sugar, eggs, vanilla, cake flour and sprinkled with granulated sugar)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Favorite Recipes from House & Garden" (1958)

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For batter
2 egg whites
Few grains salt
1/4 cup sifted powdered sugar
2 egg yolks
1 teaspoon vanilla
1/2 cup sifted cake flour

For sprinkling on uncooked batter
3 tablespoons granulated sugar


Line a cookie sheet with heavy brown paper or aluminum foil.

Beat egg whites and salt until peaks form, then beat in the powdered sugar, a spoonful at a time.

Preheat oven to 350 degrees F.

Beat egg yolks until thick; fold into the egg whites with the vanilla.

Sift the flour over it and fold in carefully.

Press through a pastry bag (with plain tip) onto the paper in 2 inch strips, leaving space between each.

Sprinkle with the granulated sugar.

Bake about 10-12 minutes, or until golden in color.

Cool for 5 minutes and remove from the paper.

Lady fingers may be put together like sandwiches or served singly. If sandwiches are desired, brush one lady finger with egg white and cover with another.

Makes about 21 single fingers.


The recipe in this entry was taken from "Favorite Recipes from House & Garden" which was published in New York by Simon and Schuster in 1958. For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.

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