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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.

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

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

Find it online: https://thefamilycooking.com/brown-ladyfinger-biscuits/