Savoiardi

Grease two 30 cm x 45 cm baking sheets with butter and dust with wheat flour. Reserve

Preheat the oven to 180°C (medium)

In a mixer, beat the egg yolks with 3/4 cup of sugar (135g) until smooth (about 10 minutes)

Add the wheat flour and active dry yeast, mixing well. Reserve

In a separate bowl, beat the egg whites until stiff

Gradually add the yolk mixture to the egg whites, folding gently with a spatula

Place the dough in a pastry bag with a smooth tip and pipe into 7 cm long ropes on the prepared baking sheets, leaving a 5 cm gap between each rope

Dust with remaining sugar and vanilla sugar

Bake one baking sheet at a time in a preheated oven until golden brown (about 15 minutes per baking sheet)

Let cool

Arrange on a platter and serve

42 calories per unit

A sweet, delicate biscuit, like the French Château Saint Amande 95, $20, or Schröder & Schyler 96, $25