Butter, icing sugar, eggs, coffee, ladyfingers, Marsala and Cognac are the ingredients you will need to prepare this Coffee butter creamone of the recipes published in the first issue of The Italian Cuisine of 1929but always current.

Good to know: spongy, crumbly, with rounded corners, perfect for soaking up goodness, the biscuit Savoyarda great gastronomic protagonist of the territories that were most influenced by the Savoys (especially Piedmont and Sardinia, where they call it pistoccus),
it is the basis of many sweet culinary preparations. When the founder of the magazine, Delia Pavoni Notari, published this recipe, after all, the national anthem was the Royal marchand would remain so until the armistice of 1943.

Also discover these recipes: Ice cream, crumble and coffee cream, Coffee cream with melon spheres, Butter cream and dry biscuits.

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