These cookies are soft and lightly toasted with a sugary outside. They are scented vanilla and delicious on their own or in a tiramisu.
Ingredients
- 1 cup (about 4 1/4 ounces) all-purpose flour
- One tablespoon plus 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 3 large egg, divided and separated
- 1/2 cup granulated sugar, divided
- Powdered sugar, for dusting
Directions
- Preheat oven to 350degF. Set aside 2 large baking sheets lined with parchment paper. Set aside a large round (3/4 inch) piping tip and a large piping syringe. In a medium-sized bowl, sift flour and cornstarch together. Set aside.
- Mix vanilla, egg yolks and 1/4 cup granulated granulated in a large bowl using a hand-mixer on medium speed for about 2 minutes. Set aside.
- Place the egg whites into a large, separate bowl. Beat with a hand-mixer on high speed for about 2 minutes, using clean beaters. Add 1/4 cup remaining granulated icing sugar to mixer while on high speed. Beat until thick and glossy. Total time is about 3 minutes. Fold the egg whites in three additions to the egg yolk mixture, folding each time until it is just combined. Fold in the sifted mixture of flour until it is just combined. Be careful not to overwork the batter. Transfer batter into a piping bag.
- Spread out the 24 ladyfingers on a baking sheet. Pipe the batter into logs of 3 inches long (about 1 inch in width) and space them about 2 inches apart. Sprinkle powdered sugar generously over the ladyfingers in one baking sheet. Bake 1 baking sheet in a preheated over for 10-13 minutes, or until golden and firm. Allow to cool on the baking sheet for about 15 minutes. Repeat the baking and cooling of remaining ladyfingers, while dusting them generously with powdered icing sugar. Cookies can be stored in an airtight container, at room temperature for up to two weeks.
