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Lady Fingers (for Tiramisu)


It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. 1 cup Mix weighs approx. 125g.

TIP: Lady Fingers are best known for their starring roll in the Italian dessert Tiramisu (pictured above-click on picture or HERE for recipe). If making Tiramisu, you can make the cookies ahead and store in an air-tight container a few days or freeze. They're also delicious sprinkled with powdered sweetener or dipped in chocolate!



*2/3 C S'WEEET! Sweetener Blend (93g-divided) or 1/2 C table sugar *see below

3 Lg. Eggs, separated (150g)

1/2 t Vanilla Extract

1/2 t Almond Extract


1. Preheat your oven to 350°F and line two sheet pans with parchment paper.

2. Add the egg whites to the bowl of your stand mixer and use the whisk attachment to whisk until frothy.

3. Add 1/3 C S'WEEET! a little at a time and continue whisking on high until stiff peaks form. Transfer to a large bowl.

4. Add the egg yolks, extracts and the rest of the sweetener to the stand mixer bowl and blend with the whisk attachment until light and fluffy, about 2-3 minutes.

5. Use a large metal spoon or spatula and fold the egg whites into the yolks.

6. Once the eggs are mostly combined, sprinkle the Baking Mix over the surface.

7. Continue folding until well incorporated. The batter should still be fluffy but without a lot of visible air pockets.

8. Add the batter to a piping bag (or a ziplock bag with the corner cut out). You don't need a tip for these cookies, but snip the hole big enough for a cookie a 3/4 " thick.

9. Pipe about 3 1/2" lengths next to each other in two rows. You should get about 12-15 cookies per sheet pan.

10. Bake until turning golden, about 10-14 minutes. Watch them carefully so they don't over brown!

11. Cool on pan then transfer to a rack. They will crisp more as they rest on the rack

NOTE: If you like them soft and spongy bake them less. Store in an air tight container and freeze if not using in a few days.

SWEETENERS VARY tremendously. We do not recommend substitutions in this recipe

Allulose and kabocha-based sweeteners (BochaSweet) will make baked goods soft and not crispy. Erythritol can make them firm and more crumbly. We suggest using our new sweetener blend, S'WEEET!, real sugar or a substitute such as Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar).

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