DISH RESEARCH · Dish
Biscottini di Novara
Also known as: Biscottini di Novara PAT
Light Piedmontese biscuits made from whipped eggs, sugar and wheat flour without added fat.
About Biscottini di Novara
Biscottini di Novara are traditional light biscuits from Novara in Piedmont. This profile fixes Camporelli's long-established three-ingredient formula of fresh eggs, sugar and flour.
Egg and sugar give the biscuits a delicate sweetness and gently toasted aroma, while the absence of added fat keeps the flavour clean and simple.
They are slim, pale-golden and crisp, with a light, fine interior that softens readily when dipped.
Allergens in this recipe
Contains: Egg, Wheat (gluten).
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Biscottini di Novara
Traditional Three-Ingredient Biscottini di Novara.
- Fresh eggsLift, binding and delicate egg flavour
- SugarSweetness and crisp finish
- Wheat flourLight biscuit structure
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Fresh eggs:
- Sugar:
- Wheat flour:
Origins & food traditions
Camporelli, the Novara bakery producing the biscuits since 1852, documents the traditional formula as only fresh eggs, sugar and flour. Its method whips eggs with sugar, adds flour, rests the batter overnight and forms it in the bakery's characteristic mould; this profile keeps that fat-free local version.
Countries
- Italy
- ItalyCatalogue link pending review
Cuisines & regions
- Piedmontese Cuisine
- Italian Cuisine