Ladyfingers or Dino's bones

Name: Ladyfingers or Dino's bones - Xenia G.
Ingredients: 4 eggs; 1 cup of sugar; 1 tablespoon of ammonia; zest of one lemon; flour as needed

Dessert - Ladyfingers or Dino's bones by Xenia G. - Recipia

I found this recipe one day when I remembered the cookies of my childhood. My mold looks like a bone – it’s an old mold given to me by my husband’s grandmother, not quite like the ones from the pastry shop, but that’s exactly what I find nice about it. These ladyfingers always taste different when you make them at home. The recipe is simple, with ingredients anyone has on hand. Quick info Total time: about 24 hours (includes the time the dough rests overnight) Actual preparation time: 30-40 minutes on the second day Baking time: 10-15 minutes per batch, depending on the oven Servings: varies with the size of the mold, approximately 2 large trays Difficulty: easy Recipe type: cookies, homemade biscuits, good for holidays or quick desserts Ingredients 4 whole eggs 1 cup of sugar (approx. 200-220 g) 1 tablespoon of baking ammonia (ammonium bicarbonate) Vinegar (enough to extinguish the ammonia, about a tablespoon) Grated zest of one lemon Flour as needed (enough to form a firm dough, similar to classic cookie dough) Preparation method 1. Crack the eggs into a large bowl. Add the sugar. 2. Beat the eggs with the sugar until the mixture becomes light in color and frothy. Ideally, you shouldn’t feel any sugar crystals when touching it. 3. Extinguish the ammonia with vinegar (a little foam will form). Add it to the mixture and stir. 4. Add the grated lemon zest and one cup of flour. Mix until homogeneous. 5. Cover the bowl with a clean towel and let the dough sit at room temperature until the next day. The dough needs to breathe; do not put it in the fridge. 6. The next day, sprinkle flour on the work surface. Take some dough to roll out a sheet. 7. Start kneading, gradually adding flour until you get a fairly firm dough that doesn’t stick to your hands and can be easily rolled out. 8. Roll out a sheet that is neither too thin nor too thick – the right thickness is somewhere between 0.5 and 1 cm, but you don’t need to measure exactly. 9. Cut the cookies with a shape – I use one that looks like Dino's bone, but you can use whatever you have on hand. 10. Place the cookies on a tray lined with baking paper. 11. Bake in a preheated oven at medium heat for about 10-15 minutes. The cookies should be slightly golden at the edges, not too brown. 12. Remove them to a rack or directly onto paper. They will harden as they cool, but the next day they become softer. Why I make this recipe often Because they keep well, have a simple, clean taste, can be used as a base in desserts with yogurt, cream, or fruit, or can be eaten plain with coffee. They can be made in advance and last a few days at room temperature. Tips and variations Tips - Don’t skip the overnight resting time; it really makes a difference in texture. - If you want them to be softer the next day, don’t overbake them. - The dough can be divided into several pieces if you have small trays or don’t want to bake everything at once. Substitutions - Instead of lemon zest, you can use orange zest. - If you don’t have baking ammonia, I don’t recommend substituting it with baking soda or baking powder – the texture will be different. Variations - The cookies can be glazed after baking with a little powdered sugar or a thin lemon glaze. - You can add poppy seeds or a little vanilla, but the original recipe is very simple. Serving ideas - Plain, alongside coffee or tea. - As part of layered desserts, with Greek yogurt or vanilla cream. - A base for cakes with cream or fruit. Frequently asked questions Can I use baking ammonia directly without extinguishing it in vinegar? No, the ammonia must be extinguished with vinegar so that there is no unpleasant smell left in the cookies. Does the dough need to be left overnight? Yes, for the right texture and uniform taste. If you use it immediately, they will turn out harder. Can the cookies be made without a special shape? Yes, you can cut them with a glass or knife; any round or oval shape works. Do they stay soft for several days? They become softer after the first day, then the texture stays good for 2-3 days. After that, they dry out a bit but do not become hard as a rock. How much flour is needed exactly? It depends on the size of the eggs, but generally, you will need another 2-3 cups beyond the first day’s amount. Add gradually, just enough so that it no longer sticks and you can work easily with the dough. Nutritional values Estimate for a serving of about 30 g of cookies (2-3 medium pieces): Calories: ~120 kcal Protein: 2-3 g Fat: 2-3 g Carbohydrates: 23-25 g Values vary depending on how much flour is used and the size of the cookies. They are relatively low in fat, more of a source of carbohydrates. Storage and reheating They can be stored in a metal box or in a jar with a lid at room temperature for up to 4-5 days. They do not need reheating. If they have dried out, you can leave them overnight in a covered container with a cut apple next to the cookies (to absorb some moisture). The recipe is simple, accessible, and doesn’t require complicated techniques. I like that it can be adapted and isn’t fussy.

Preparation

The dough is made in two stages. First, we beat the eggs with sugar until they become a foam and the sugar dissolves, then we add ammonium quenched with vinegar and a cup of flour. It is homogenized and left until the next day. The next day, we put flour on the work surface and take a piece of dough about the size of a sheet. We knead until we obtain a firm dough that does not stick and rolls out well. A sheet is rolled out that is neither too thin nor too thick, just right. Using a mold, we cut out the ladyfingers, place them on a baking tray lined with parchment paper, and put them in the preheated oven at moderate heat for about 10-15 minutes, depending on each person's oven. At first, they are crunchy, which is how I like them, but the next day they melt in your mouth. We can make various pastries from them, use them for different cream desserts, or eat them as they are. I hope to have a few left, as I have some Greek yogurt and would like to make a cake... but tomorrow... It is important to beat the egg yolks very well, definitely left from one day to the next... we cover the bowl with a napkin and let it sit at room temperature.

Ladyfingers or Dino's bones

Preparation

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