How to make
Soft Sardinian biscuits for dipping are like lady fingers in that they have the classic shape of a stick with sugar on top, but are distinguished by being soft and irregular, as well as larger or wider.
Traditionally, they are prepared on the occasion of Easter celebrations, but they are also part of other holidays. They are part of the Italian culinary tradition and the original recipe cannot be missing right here, at BonApeti.com.
Also, like all homemade biscuits, if stored well in a tin, they can be kept for up to several weeks without losing their characteristic flavor and softness.
Homemade Sardinian lady fingers are perfect for breakfast or as a snack. These soft biscuits for soaking are called in many different ways: pistoccos, pistoccheddus, biscottos de caffè, bistoccus de ou. They are actually excellent biscuits for coffee, milk or tea, but can also be used to make delicious cakes.
To make the Sardinian lady fingers put the eggs and sugar in a large bowl then add a pinch of salt. Beat with an electric mixer for at least 10 minutes, until a light and fluffy cream is obtained.
When the eggs are perfectly beaten, add the flour, by sifting it as you pour it into the bowl and adding a little of it at a time. Mix the dough with a spatula with slow movements from the bottom to the top, in order to mix the flour without the eggs losing their volume.
Once the flour is completely mixed with the egg mixture, the dough for our soft Sardinian biscuits is ready and we can heat the oven to 360°F (180°C).
Meanwhile, prepare a baking tray with a sheet of non-stick baking paper.
Transfer the dough for lady fingers into a bag with a wide tip or, if it is reusable, cut it, so that 0.8″ (2 cm) of dough comes out. Alternatively, you can use a spoon. Shape the lady fingers, which should be about 3″ (7-8 cm) long.
Before baking, sprinkle some powdered sugar on the biscuits and bake them for about 10 minutes. When the edges of the biscuits start to brown, it's time to take them out of the oven. Do not try to take them out of the baking tray immediately, they will break, but wait for them to cool a little.
When they harden a little, we can transfer the biscuits onto a wire rack, so that they can cool completely. Once they come to room temperature, we can sprinkle them with more sugar and serve them for dipping in milk, coffee, or use them to make lady finger pastries!
The Lady Finger Biscuits are ready.
