Some flavors are time machines. Egg Biscuits (often called Pistoccos or Sardinian Ladyfingers) take me back 50 years. I can still see the elderly women of the village, mixing the dough in large tin basins with wooden spoons. No electric mixers, just rhythm and strength. And then, the scent of vanilla wafting from the wood-fired ovens.
Today, finding these authentic giant biscuits is rare. Here is the traditional recipe from Dorgali to recreate that magic.
Ingredients:
- 10 Eggs
- 800 g Sugar (Traditional recipe is sweet!)
- 450 g Flour
Method:
- Whip: Beat yolks with half the sugar until white. Whip egg whites with the remaining sugar until stiff peaks form.
- Fold: Gently combine the two mixtures. Sift in the flour slowly, folding from bottom to top to keep the air in.
- Bake: Pipe 12-15 cm strips onto baking paper. Bake at 200°C (400°F) for 10-15 minutes until golden.
Roberto's Tip: The true Sardinian breakfast? Dip these biscuits in hot milk sweetened with Sardinian Honey. Pure energy.
