How to Make Gluten Free Lady Fingers

Lady fingers (also known as Savoiardi, sponge fingers or Boudoir biscuits) are a key component in Tiramisu. I know them as Boudoir biscuits, growing up in South Africa they were often associated as a 'baby biscuit' in some circles. I imagine this was because of their soft sponge like texture that literally melts in the mouth. Now that I am a mum, I don't see the same appeal. This recipe is my kid friendly finger sponge, one that uses reduced sugar and is gluten free. After making a chocolate cake without flour on several occasions I am experimenting with new flour less recipes, like this one. This recipe is a gluten free one for lady fingers, using ground almonds instead of flour.

How to Make Lady Fingers without Flour

Almonds are denser than flour, yet yields a soft sponge like lady fingers. I recommend using fine ground almonds, without peel. To make your own ground almonds, soak almond in warm water. This helps remove the peel. After soaking for 15 minutes or so, pat dry and remove the almonds skin. Make sure the almonds are dry before grinding. Use a food processor or coffee grinder to grind almonds into a fine powder. This makes for an excellent substitute for flour in cakes or biscuits.

Other key ingredients in this recipe are separated eggs. Whisk egg yolks and sugar in one bowl and egg whites and sugar in another. Combine the two egg mixtures, slowly folding, then add ground almonds in to form a thick batter.

Pipe into long finger shapes. Bake until golden brown.

The fingers are soft at first but harden when exposed to air.Making them ideal for soaking to make a delicious Tiramisu.

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Gluten Free Lady Fingers

Yield: 24

Prep time: 5 MCook time: 20 MTotal time: 25 M

These gluten free lady sponge fingers are for making homemade Tiramisu.

Ingredients:

• 2 eggs
• 2 tablespoons granulated sugar
• 1/4 cup ground almonds
• almond essence (optional)

Instructions:

1. Preheat the oven to 180 degrees Celsius.
2. Separate the egg yolks and egg whites.
3. Combine egg yolks and  tablespoon sugar. Whisk until light in colour and thick.
4. Combine egg whites and sugar. Whip until soft peaks form.
5. Gently fold egg yolk mixture and egg whites. Add almond essence. Slowly add ground almonds, gently folding until a thick batter forms. Do not over mix as this will result in flat sponge fingers.
6. Place batter in a piping bag and pipe into 5-6cm lines across a baking sheet.
7. Bake until golden brown. Allow to coll before removing from baking sheet.

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