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Precooked
Snack

Lady Finger Cookies (Savoiardi)

Lady Finger Cookies (Savoiardi): a sourced precooked recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

Community rating
Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: Papouten, CC BY-SA 4.0; https://commons.wikimedia.org/wiki/File:Bizcochos_de_soletilla.jpg; https://creativecommons.org/licenses/by-sa/4.0. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Lady Finger Cookies (Savoiardi)

Photo: Papouten · CC BY-SA 4.0. Source-recipe food photograph; not a Wild10 cooking-test photo.

Difficulty: Medium

Ingredients

  • •400 g self raising flour
  • •1 tsp baking powder
  • •1 cup white sugar
  • •1 cup oil
  • •4 eggs
  • •the juice of 2 lemons
  • •Powdered sugar
  • •Pure vanilla extract

Instructions

  1. 1Whip the eggs until very thick. Add sugar, oil, vanilla, baking powder, and lemon juice, and stir until combined.
  2. 2Slowly fold in flour with a wooden spoon, continually adding until you have a very thick batter (you may need more or less flour).
  3. 3On a large flat surface, such as a cutting board or plate, sift the powdered sugar.
  4. 4Using a teaspoon, scoop walnut-sized balls of batter onto the powdered sugar, and roll each into an oval.
  5. 5Transfer cookies to a cookie sheet lined with parchment paper , and cover with a single layer of parchment.
  6. 6Place pans into an oven preheated to 200°C (392°F).
  7. 7Bake for 5–15 minutes, until biscotti begin to turn golden.
  8. 8Cool completely.

Camp tips

  • • If you choose to buy savoiardi in a store rather than make them, be sure of the date they were made as they have a very short shelf life.
  • • Properly made savoiardi should never be soft.
  • • Savoiardi are often enjoyed dipped in brandy and espresso coffee.
  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

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