---
comments: true
tags:
  - cookie
  - joy-of-cooking
---
# :baguette_bread: Ladyfingers

![Ladyfingers](../assets/images/ladyfingers.png){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 36 4 inch ladyfingers | 15 minutes |

## :salt: Ingredients

- :cake: 1 [French Sponge Cake (Biscuit)][1]
- :candy: some confectioners' sugar

## :cooking: Cookware

- 1 large baking sheets
- 1 parchment paper
- 1 large pastry bag
- 1 5/8 inch plain tip

## :pencil: Instructions

### Step 1

These light sponge fingers are a delicious nibble, but most find their way into refrigerator desserts such as Tiramisù,
or Charlotte Russe.

### Step 2

Preheat the oven to 350°F. Grease and flour 2 large baking sheets or line the bottoms with parchment paper. Prepare
batter for French Sponge Cake (Biscuit).

### Step 3

Scrape the batter into a large pastry bag fitted with a 5/8 inch plain tip. Pipe 4 inch fingers at least 1 inch apart on
the baking sheets. Sift lightly over the ladyfingers confectioners' sugar

### Step 4

Bake until golden brown, 10 to 15 minutes. Transfer the ladyfingers to a rack, or slide the parchment paper onto the
rack, and cool completely. Store in an airtight container.

## :link: Source

- Joy of Cooking

[1]: <../ingredients/sponge/french-sponge-cake-(biscuit).md>