Lady Finger Cookies

Light, delicate, and gently crisp, these classic ladyfingers are best known for their role in tiramisu, though they're equally at home alongside coffee or dipped in chocolate.

FORAGE BAKER'S NOTES

Flour Matters. Gluten-free flour blends—and even traditional wheat flours—can vary widely in weight per cup, which is why we recommend using a kitchen scale whenever possible.

If measuring by volume, gently scoop Heritage Baker's Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser cookie, while spooning may under-measure.

Sweeteners Matter Too. Sweeteners significantly affect structure and texture, especially in egg-based batters. For best results, we recommend Homestead Sweetener or traditional sugar.

• Homestead Sweetener: 140g per cup (1:1 sugar replacement by volume)
• Granulated Sugar: 200g per cup
• Substitutions may affect volume, stability, and overall texture.

WORKING THE BATTER

Ladyfinger batter relies entirely on whipped eggs for lift. Egg whites should be beaten to stiff, glossy peaks, while yolks are whipped separately until pale and thick.Folding should be gentle and deliberate to preserve air while fully incorporating the flour. The finished batter should feel light, smooth, and pipeable without deflating.

INGREDIENTS

• Makes approximately 24 cookies
• 1 cup plus 2 tablespoons (140g) Heritage Baker's Flour
• ⅔ cup (93g) Homestead Sweetener, divided
• 3 large eggs, separated (150g)
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract

INSTRUCTIONS

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a stand mixer fitted with the whisk attachment, beat the egg whites until frothy.
3. Gradually add half of the sweetener and continue whipping on high until stiff peaks form.
4. Transfer the whipped egg whites to a large bowl.
5. In the same mixer bowl, whisk together the egg yolks, remaining sweetener, vanilla extract, and almond extract until light, pale, and fluffy, about 2–3 minutes.
6. Gently fold the whipped egg whites into the yolk mixture using a large spatula or metal spoon.
7. Once mostly combined, sprinkle the flour over the surface.
8. Continue folding gently until incorporated. The batter should remain fluffy with minimal loss of volume.
9. Transfer the batter to a piping bag or zip-top bag with the corner snipped, creating approximately a ¾-inch opening.
10. Pipe 3½-inch lines onto the prepared baking sheets, spacing slightly apart.
11. Bake for 10–14 minutes, until lightly golden.
12. Watch carefully to avoid over-browning.
13. Cool briefly on the baking sheet before transferring to a wire rack.

FROM THE FORAGE KITCHEN

Made with Heritage Baker's Flour and Homestead Sweetener—crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.