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  Added: Oct 27, 2006  •  Visited (768)  •  Print version Print this recipe (37)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Ladyfingers
(Bizcocho Genovesa)
What You Need:
  • 2 tablespoons butter, softened
  • ¼ cup flour
  • 2 eggs
  • 5 egg yolks
  • ½ cup sugar
  • 1 cup all-purpose flour, sifted before measuring
  • 1 teaspoon double-acting baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon finely grated lemon peel
  • ½ cup confectioners' sugar, sifted

  • How To Cook:
    1. Preheat the oven to 450°F. With a pastry brush or paper towel, coat the bottom and sides of two 12-mold ladyfinger tins or 2 large baking sheets with the softened butter.

    2. Sprinkle the ¼ cup of flour into the pans and tip them from side to side to spread it evenly. Then invert the pans and rap them sharply on a table to remove the excess flour.

    3. Warm a large mixing bowl in hot water and dry it quickly but thoroughly. Drop in the eggs and egg yolks, add the sugar and beat with a whisk or a rotary or electric beater until the mixture is thick, pale yellow and has almost tripled in volume.

    4. With an electric mixer, this will take 10 to 15minutes; with a whisk or rotary beater, it may take as long as 25 or 30 minutes.

    5. Sift the flour and baking powder over the eggs a little at a time, gently but thoroughly folding them together with a rubber spatula as you proceed. When all the flour has been absorbed fold in the vanilla and lemon peel.

    6. Scoop the batter into a large pastry bag fitted with a ½-inch plain tip and pipe it into the molds or onto the baking sheets in strips about 3½ inches long and 2 inches apart.

    7. Sprinkle the ladyfingers evenly with the ½ cup of confectioners' sugar and bake in the middle and upper third of the oven for about 5 minutes, or until the ladyfingers are a delicate gold color and slightly crusty on top.

    8. With a spatula, gently transfer the ladyfingers to cake racks to cool. In Spain, ladyfingers are served with natillas, and provide the base for torta moca.

    To Make: about 24 four-inch-long ladyfingers
    This recipe is also available in:
    Cuisine » Europe » Spain
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Condiments » Vanilla
    Dish » Cookies

     





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