Recipe from Siciliano by Joe Vargetto

Serves 10

35 minutes

These were a lunch box staple that Mum made and I often had for play lunch. I can’t remember a time when there weren’t some in the cupboard. These biscuits were a family recipe but she never wrote any complete recipes down, just a list of ingredients that she would measure by hand. So, this recipe is as close to hers as I could get it.


4 eggs, separated

135g caster sugar

4tbsp baker’s flour

1/2tsp baking powder

100g icing sugar


Preheat oven to 200°C. Line two 43x30cm baking tins with baking paper. Fit a large pastry bag with a 1/2-inch round tube.

Place egg whites into a bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until the egg whites are stiff and glossy. In another bowl, beat egg yolks and remaining sugar. Whip until thick and very pale in colour.

Sift flour and baking powder together on a sheet of baking paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, then add the remaining egg whites. Transfer mixture to a pastry bag and pipe onto pre-prepared baking sheet. Bake for 8 minutes.

To make the white glaze, mix the icing sugar and 60ml water (you can substitute the water for Sambuca, or your favourite liqueur). Brush glaze on each sponge finger when cooled. Once the glaze sets, your biscuits will become crispy and ready to eat.