|By Joann (Joann) on Wednesday, March 02, 2005 - 01:43 pm: Edit|
I am looking for a cookie recipe--haven't had much luck getting info on it. The original bakers in my neighborhood have closed the store and retired. Such a great cookie and a shame to lose.
The sandwich cookie I'm researching is sold in the bakeries here in the New York area, but I'm looking to create a variation of this somewhat dry cookie.
We in Brooklyn call this a "ladyfinger", but it is not saviordi. It is a butter-based, jelly-filled sandwich cookie. It is shaped like the traditional ladyfinger, and filled with apricot or raspberry jelly, sometimes one end of the cookie is dipped in chocolate or it can be sprinkled with powdered sugar.
The ingredients I think are in it are eggs, butter, flour, vanilla, possibly some almond paste and baking powder.
This is a soft, chewy cookie; not crumbly like a shortbread. It is 2-3" long, piped out of a bag most likely with a star tip, and baked to a golden color.
|By Cheftim (Cheftim) on Wednesday, March 02, 2005 - 02:17 pm: Edit|
Here is a recipe for "Biscuit Cuillere/Lady Fingers"
Biscuit Cuillere/Lady Fingers
Pastry Flour 2 lbs. 10 oz.
Granulated Sugar 2 lbs. 10 oz.
Egg Whites 1 1/4 qts.
Egg Yolks 3/4 qt.
METHOD OF PREPARATION
Beat egg whitesand sugar to firm.
Fold in yolks and vanilla.
Sift and fold in flour.
Sift powdered sugar over ladyfingers twice.
Bake at 325 for 12-15 minutes
Cool and store in covered containers.
Don't remember where I got it maybe Escoffier's Cook Book
|By Chefgibz0 (Chefgibz0) on Wednesday, March 02, 2005 - 02:44 pm: Edit|
I used to work at a bakery that made roughly the same thing only we roled the dough out, piped a fig mixture in, folded, and cut in 1 inch pieces covered in icing and sprinkles...I think they were called guichidotti (sp?). It sounds kinda the same to me......this was on the west side of New York State. We also made a lovely ricotta cookie... Now I wish I had "taken" the recipies with me...how I miss them.
|By Jowater (Jowater) on Thursday, March 03, 2005 - 10:00 am: Edit|
I have one more recipe.
Egg Whites-16 or 1 pound
Egg Yolks-16 or one pound,
Bread flour-1 pound
Use method above.
|By Joann (Joann) on Tuesday, March 08, 2005 - 02:03 pm: Edit|
Thx to all. Just one thing--I know for certain this cookie contained almond paste. What would that do to the consistency? This cookie was more soft than the usual butter cookies found in Italian bakeries. It had the consistency of softness, but not chewy, and would not crumble when biting into it.