Piscoturi (Romanian Ladyfinger Biscuits)
Piscoturi are traditional Romanian light and airy biscuits made from eggs, sugar, and flour, with no added fat. Similar to Italian savoiardi (ladyfingers), homemade piscoturi are softer and more fragrant, with a lightly crisp powdered-sugar crust on the outside and an airy, almost spongy centre. They are enjoyed on their own with coffee or tea, or used as a base for cakes, tiramisu, and cream-based desserts. The traditional Romanian recipe contains no butter or milk, making them suitable for various dietary restrictions.
Servings
30
Prep
20 min
Cook
15 min
Total
35 min
🥘Ingredients
servings
Batter
Finishing
✅Dietary Compatibility
Yield
approx. 30–35 biscuits
📦Storage
Refrigerator
Store at room temperature in metal tins or airtight containers for up to 5 days. Refrigerator humidity can make them soft — refrigeration is not recommended.
Freezer
Can be frozen in layers separated by baking paper for up to 2 months. Thaw at room temperature, uncovered, to preserve the crust.
🥗Nutrition Facts
Estimated values per biscuit (recipe yields approx. 30–35 piscoturi).
Calories
approx. 35 kcal / biscuit
Protein
1 g
Fat
0.5 g
Carbohydrates
7 g
Fiber
0 g
🍷Pairs Well With
💡Variations
Lemon piscoturi — add the finely grated zest of one lemon to the egg yolk mixture for a fresh citrus fragrance.
Cocoa piscoturi — replace 20 g of flour with 20 g sifted unsweetened cocoa powder for chocolate biscuits, ideal for cocoa tiramisu.
Chocolate-dipped piscoturi — after cooling, dip one end in melted dark or white chocolate and leave to set on baking paper.