Brown Ladyfinger Biscuits

Why You’ll Love This Recipe

• Light and airy texture with a slightly deeper flavor
• Perfect for tiramisu, trifles, or layered desserts
• Naturally golden-brown color from brown sugar or cocoa
• Simple ingredients and quick to make
• Delicious as a coffee or tea snack
• Can be made crisp or soft depending on bake time
• Holds up well to soaking in syrups or coffee
• Great homemade alternative to store-bought ladyfingers
• Customizable with spices or chocolate
• Makes your kitchen smell amazing

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs, separated
• Brown sugar
• Granulated sugar
• Vanilla extract
• All-purpose flour
• Optional: cocoa powder or whole wheat flour for color and flavor
• Salt
• Powdered sugar (for dusting)

Directions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a clean bowl, beat the egg whites until soft peaks form. Gradually add granulated sugar and beat until stiff, glossy peaks form.
3. In a separate bowl, beat the egg yolks with brown sugar and vanilla until pale and thick.
4. Gently fold the egg yolk mixture into the egg whites using a spatula.
5. Sift together the flour (and cocoa or whole wheat flour if using) and salt. Gently fold into the egg mixture in batches, being careful not to deflate the batter.
6. Transfer the batter to a piping bag fitted with a round tip.
7. Pipe 3–4 inch long strips onto the prepared baking sheet, spacing slightly apart.
8. Lightly dust the tops with powdered sugar.
9. Bake for 10–12 minutes, or until set and lightly golden. For crispier biscuits, bake a few minutes longer.
10. Cool on the tray for a few minutes, then transfer to a wire rack to cool completely.

Servings and timing

Serves: About 20 ladyfingers
Prep Time: 15 minutes
Bake Time: 10–12 minutes
Total Time: 30 minutes

Variations

• Add 1 tablespoon cocoa powder for a chocolatey version
• Use whole wheat flour for a nutty, brown appearance
• Add a pinch of cinnamon or espresso powder for flavor depth
• Dip the ends in melted chocolate for a fancy finish
• Make smaller versions for mini desserts or snacks

Storage/Reheating

Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed bag for up to 2 months. To refresh slightly stale biscuits, bake for a few minutes at 300°F.

FAQs

Why are they called ladyfingers?

They’re named for their long, finger-like shape and light texture, originally created in Italian and French baking traditions.

How do I make them brown?

Use brown sugar instead of white, or add cocoa powder or whole wheat flour to deepen the color and flavor.

Can I make them without a piping bag?

Yes, spoon the batter into a zip-top bag and snip the corner, or drop by rounded spoonfuls for a more rustic look.

Are ladyfingers supposed to be soft or crunchy?

They can be either. Freshly baked ones are soft; baking longer makes them crisp—ideal for desserts like tiramisu.

Can I use these in tiramisu?

Yes! Just be sure they’re crisp enough to soak up coffee without falling apart.

Can I make them gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend for baking.

What do they taste like?

These have a light, cake-like texture with a subtle brown sugar or chocolate flavor, depending on your variation.

Do I need to separate the eggs?

Yes, separating and whipping the whites helps create the signature airy texture.

Can I double the recipe?

Absolutely. Just bake in batches and watch your timing closely.

What do I serve with ladyfingers?

Enjoy them with coffee, tea, hot chocolate, or layer them in desserts like trifles, charlottes, or tiramisu.

Conclusion

Brown Ladyfinger Biscuits are a delightful homemade treat with a rich color and flavor twist on the traditional version. Whether you enjoy them as-is, dip them in chocolate, or layer them in a dessert, these biscuits bring charm, versatility, and a touch of homemade goodness to any occasion.

Brown Ladyfinger Biscuits

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Brown Ladyfinger Biscuits are a cozy twist on the classic cookie, made with brown sugar or cocoa for a deeper flavor and golden color. Light, airy, and just sweet enough, they’re perfect for desserts like tiramisu or as a snack with coffee or tea.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes
• Yield: About 20 biscuits
• Category: Cookies, Dessert
• Method: Baking
• Cuisine: Italian/French-inspired
• Diet: Vegetarian

Ingredients

• 3 large eggs, separated
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 2/3 cup all-purpose flour
• Optional: 1 tbsp cocoa powder or whole wheat flour
• 1/8 tsp salt
• Powdered sugar, for dusting

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Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a clean bowl, beat egg whites to soft peaks. Gradually add granulated sugar; beat until stiff, glossy peaks form.
3. In another bowl, beat egg yolks with brown sugar and vanilla until pale and thick.
4. Gently fold the yolk mixture into the whites.
5. Sift together flour, optional cocoa/whole wheat flour, and salt. Fold gently into the egg mixture in batches.
6. Transfer batter to a piping bag fitted with a round tip.
7. Pipe 3–4 inch strips onto baking sheet, spacing slightly apart. Dust with powdered sugar.
8. Bake 10–12 minutes until set and lightly golden. Bake a few extra minutes for a crisp texture.
9. Cool on tray a few minutes, then transfer to a wire rack to cool completely.

Notes

• For chocolate flavor, add 1 tbsp cocoa powder with the flour.
• Use whole wheat flour for a nuttier taste and richer color.
• Store in an airtight container at room temp up to 5 days or freeze for 2 months.

Nutrition

• Serving Size: 1 biscuit
• Calories: 45
• Sugar: 5g
• Sodium: 15mg
• Fat: 1g
• Saturated Fat: undefined
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 8g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 20mg