Finger biscuits

Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
296,8773.5/5 for 49 ratings
Grade this recipe:

Last modified on: June 22th 2013

For 20 biscuits, you will need:

Change these quantities to make: 10 biscuits 20 biscuits 40 biscuits 60 biscuits

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
45 min.15 min.1 hour
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Step by step recipe

Stage 1
Preheat oven to 180°C or 356°F.

Take 5 eggs, separate yolks from whites,

Stage 2 - 10 min.
Finger biscuits : Photo of step #2
Put yolks in a bowl, and add 120 g caster sugar and 10 g Vanilla sugar.

Stage 3 - 5 min.
Finger biscuits : Photo of step #3
Beat until mixture becomes pale.

Stage 4 - 2 min.
Finger biscuits : Photo of step #4
Sieve on to the top 100 g flour.

Stage 5 - 5 min.
Finger biscuits : Photo of step #5
And fold it in with a spatula. Stop mixing as soon as flour is totally incorporated.

Stage 6 - 5 min.
Finger biscuits : Photo of step #6
Beat egg-whites to firm peak stage, adding 2 tablespoons caster sugar midway.

Stage 7 - 5 min.
Finger biscuits : Photo of step #7
Fold beaten egg-whites carefully into sugar-flour-yolks-mixture, using a spatula or even better, a maryse (not whisk).

See this page for advice. You need blend the whites in gently, retaining the maximum air and volume.

Stage 8
Finger biscuits : Photo of step #8
Stop as soon as blended, no matter if some traces of white are still visible.

Stage 9 - 10 min.
Finger biscuits : Photo of step #9
Spread out mixture on a non-stick baking sheet, using a forcing bag (1 cm diameter), making cylinders about 5 cm or 2 inches long.

Stage 10 - 3 min.
Finger biscuits : Photo of step #10
Sprinkle a little icing sugar on top.

Stage 11 - 15 min.
Finger biscuits : Photo of step #11
Put in the oven straight away and cook for about 15 minutes. Watch colour towards end of cooking time.


The small history said that those biscuits was created in the 18th century by the famous chef Antonin Carème, at this time chef of Prince of Talleyrand. The prince love to dip a biscuit in his glass of Porto wine every evening, so Carème make this long biscuits for him (I love those pretty stories).

According to Mado, in Quebec these biscuits are called "Doigts de dames" (ladies' fingers), which is rather more poetic.


Several days in a closed metal box.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,314 Kcal or 5,501 Kj40 gr234 gr27 gr
66 %15 %22 %4 %
Per 100 g
Energetic valueProteins CarbohydratesFats
258 Kcal or 1,080 Kj8 gr46 gr5 gr
13 %3 %4 %1 %
Per biscuits
Energetic valueProteins CarbohydratesFats
66 Kcal or 276 Kj2 gr12 gr1 gr
3 %1 %1 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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From Gaston Lenôtre.

More recipes?

This recipe uses (among others)
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Blackberry and almond fondant tart, Pears and caramelised walnut samosas , French custard tart, Passion fruit jellies, Candied grapefruit peel, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Lobster Thermidor, Rabbit civet "à la normande", Little lemon biscuits, Arizona cupcakes, Caramelized apple and walnut cake, ... All
Vanilla sugarVanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Apple Strudel, Gâteau Nantais, Pear compote , Lemon and grated apple tart, Breton sablé biscuit dough, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Grated potato cakes, Rémoulette dressing, Broccoli savoury custard, Mouna, Chocolate sweetcrust pastry, ... All

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