Baita di Savoiardi: A Sweet Italian Cookie House
When it comes to making delightful desserts for festive occasions or simply sharing something special with loved ones, few treats rival the whimsical charm and deliciousness of Baita di Savoiardi. Inspired by traditional Italian flavors, this “house of ladyfingers” is both a creative edible construction project and a delicious treat perfect for holiday tables or as a unique dessert centerpiece.
In this guide, weβll walk you through the step-by-step process of crafting your very own Baita di Savoiardi, an edible house made from light, crunchy ladyfingers, a touch of rosemary, and a sweet, sticky icing. From preparing the ingredients to assembling each intricate part of the house, this recipe is designed to be both a fun and rewarding experience in the kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Savoiardi (ladyfingers) | 360g |
| Powdered sugar | q.b. (as needed) |
| Fresh rosemary sprigs | 2 |
| Egg whites | 70g |
| Powdered sugar (for icing) | 440g |
| Lemon juice | 3g |
Nutritional Information (per serving, approximate)
| Nutrient | Amount per serving |
|---|---|
| Calories | 80 kcal |
| Carbohydrates | 19g |
| Protein | 1g |
| Fat | 0g |
| Sugars | 16g |
| Fiber | 0g |
| Sodium | 5mg |
Instructions
Step 1: Preparing the Royal Icing
Start by preparing the royal icing, which will act as the glue that holds the entire structure together. In a clean mixing bowl, add the egg whites and lemon juice. Using an electric mixer, whisk until soft peaks form. Gradually add the powdered sugar while continuing to mix, until the icing becomes thick, smooth, and glossy. This consistency is key to ensuring the house holds together as you assemble it.
Step 2: Creating the Front Face of the House
To begin assembling the front face of the house, take three savoiardi and carefully trim their ends diagonally to form a trapezoid shape. The larger base should be 10 cm, and the smaller base 5.5 cm. Repeat the process with another set of three savoiardi to create another trapezoid shape. Use one trapezoid as a guide to ensure both pieces match in size. Set them aside.
Step 3: Assembling the Base
Take a whole savoiardo and spread a layer of royal icing on one side. Place another savoiardo on top, making sure the two pieces adhere firmly together. Continue layering and icing until you have five savoiardi stacked together. Now, take one of your prepared trapezoids and gently apply icing to the bases. Attach the trapezoid to the stack of savoiardi, ensuring that the icing is between the layers for a secure bond. Repeat this process with the second trapezoid. You should now have the basic frame of the front portion of the house.
Step 4: Assembling the Back of the House
Repeat the previous step to create the back of the house. Use five savoiardi stacked together for the back wall. Once the icing has set and the pieces are secure, allow them to dry at room temperature for about 30 minutes.
Step 5: Assembling the Side Walls
Now, take five savoiardi and apply a layer of royal icing between each piece to form the side walls. Do the same for the second set of five savoiardi, creating a second side wall. Allow these to dry thoroughly before continuing.
Step 6: Creating the Roof
For the roof, use six savoiardi for each side. Apply icing to the sides of each savoiardo and carefully press the pieces together to form a slanted roof. Once the roof is formed, set the two roof sections aside to dry while you prepare the next steps.
Step 7: Assembling the Baita di Savoiardi Structure
At this point, the various walls and roof pieces are ready to be assembled. Take one of the side walls and carefully spread a layer of royal icing on the base. Attach it to the center of a large plate. Repeat the process with the other side wall, placing it parallel to the first and leaving a 10 cm gap between the two walls.
Next, carefully attach the back wall to the sides, using the royal icing to bond the edges securely. Repeat this process for the front wall, ensuring all pieces are aligned properly. Allow the structure to dry for at least an hour to ensure that all components are stable before proceeding with the roof.
Step 8: Attaching the Roof
For added support, cut three savoiardi into oblique shapes (like the trapezoids) and apply royal icing to attach them to the top of the side walls. These will act as beams, supporting the roof. Once this is in place, take the roof sections and carefully place them atop the walls. Apply royal icing at the junctions where the roof meets the walls to ensure a strong bond. Allow everything to dry for another 30 minutes.
Step 9: Creating the Door and Window
Using a serrated knife, carefully cut a rectangle from the front wall of the house to create a door. The door should be centered, about 3 cm wide and the length of approximately four savoiardi. This will form the opening of the house. Optionally, you can also create windows using the same technique, depending on your design preferences.
Step 10: Decorating the House
To add extra charm and a rustic touch, create beams for the roof by attaching two more savoiardi horizontally along the roofβs ridge. Next, use powdered sugar to lightly dust the entire structure, giving it a snowy, wintery effect.
For additional decoration, twist two sprigs of rosemary into a small wreath, which can be pinned together with a stapler if necessary to keep the shape. Using a toothpick, attach the rosemary wreath to the top of the house. To finish, sprinkle some star anise and cinnamon sticks along the base of the house, arranging them to resemble a woodpile.
Final Touches
Allow the entire structure to dry completely at room temperature before moving it. Once fully assembled and dried, your Baita di Savoiardi is ready to be admired and served. This dessert is perfect for festive gatherings, especially as a fun centerpiece during the holidays or special occasions. The crisp, airy savoiardi combined with the smooth royal icing, subtle rosemary, and decorative accents make this house both a delicious treat and a charming decoration.
Conclusion
Baita di Savoiardi is a delightful, creative dessert that combines the traditional flavors of Italy with an artistic, whimsical presentation. With a little patience and care, you can recreate this edible masterpiece in your own kitchen, adding a touch of sweetness and joy to any occasion. Whether it’s for Christmas, a birthday, or any special celebration, this savory yet sweet cookie house will surely steal the spotlight and bring smiles to all who see it.
