Achieving the Flavor of Ladyfinger Cookies

[Jim D.]

In my version of tiramisu bonbons, I include a ladyfinger/savoiardi layer.  I create this by making ladyfingers (from scratch), then grinding them and mixing the crumbs with chocolate, cocoa butter, etc., to make a cookie layer that can be piped.  I tried bought ladyfingers (including the top-rated one on Amazon), but they had no (acceptable) taste.  My customers like the tiramisu bonbon, but making the ladyfingers is a pain I would like to avoid.  I think the taste that says "ladyfinger" to the palate is basically cooked eggs, so I have wondered if it is possible to achieve the taste without the hassle of beating egg yolks and whites separately, folding, etc.  Do you think I would get the same taste if I just beat whole eggs, then add the other ingredients (sugar, flour, vanilla), then spread the mixture on a cookie sheet and bake.  I need to achieve a crisp, cookie texture that will grind easily and will last in storage--really a sugar cookie with eggs.  Any ideas would be appreciated.

[curls]

Have you tried Maria cookies? They might have the taste & texture you are looking for.

https://shop.goya.com/products/goya-maria-cookies?srsltid=AfmBOoodb0ADgeQ5hsGLgjd9sj30gbM5GvtwxjOmWUYKMCfk_UMj28FH

 

[Kerry Beal]

My recipe grinds up Simple Pleasures Social Tea biscuits - soaks them in the mold with some espresso powder/marsala/mocca compound 

[pastrygirl]

5 hours ago, Jim D. said:

Do you think I would get the same taste if I just beat whole eggs, then add the other ingredients (sugar, flour, vanilla), then spread the mixture on a cookie sheet and bake. 

 

I think it's worth a try.  Whole eggs will whip up and double or more in volume, but won't be quite as stiff/stable as egg whites alone.

 

Another thought is to try to add flavor to purchased ladyfingers.  Brush with a little vanilla simple syrup then bake to dry out before grinding?