BiscottiDINovara_BLAD blog - 65

Biscottini di Novara are lightweight cookies from the beautiful ancient city of Novara (Piedmont, Italy).They have an airy and crumbly texture, a rectangular shape with rounded corners and a golden color. The only three ingredients used to prepare these delicious cookies are : wheat flour, sugar and eggs. Biscottini di Novara are extremely light and easy to digest because there are no fats added into this recipe. Extraordinary for dunking in milk, tea or cappuccino.

The original Biscottini di Novara are produced by Biscottificio Camporelli since 1852.

A brief history :

In 1852 Luigi Camporelli started the production of these biscuits in vicolo Monte Ariolo 3, right in the center of Novara, using exclusively three ingredients: flour, sugar and eggs. This recipe was born in the seventeenth century through the work of the nuns of the urban convents who offered these cookies to the bishops and other clergy. Luigi Camporelli launched this activity that gained success around Novara and in other parts of the Italian kingdom. In the following years he was succeeded by his son Giacomo, and then his niece Carla. In 1932 his cousin Carlo Fasola, accountant officer of Banca Popolare di Novara, acquired the laboratory run by Carla Camporelli. In the early fifties his son Giovanni and his wife Carla assisted his father in the management of the family business. Currently the biscuit factory is run by Giovanni’s son, Ambrogio, under whom they work fifteen employees. The production is distributed in specialty stores mainly in Northern Italy.

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Photo by Ale Gambini –






1.97 cups (250 gr) flour type 00, sifted

1  1/4 cups (250 gr) granulated sugar

4 whole eggs plus 1 egg yolk (250 gr)

granulated sugar, to sprinkle

powdered sugar, to dust (optional)


– Preheat the oven at 350 F degrees (180 C degrees ).

– With a hand or stand mixer, beat eggs and sugar at medium speed until smooth and creamy.

– Reduce the speed, then add the flour little by little until incorporated.

– Place the cookie batter into a piping bag without tip.

– Pipe the batter over a cookie sheet covered with parchment paper, shape into sticks 3 inches long (8 cm) keeping them  two inches apart.

– Let the batter rest for 10 minutes, then sprinkle with granulated sugar.

– Bake for 5 minutes or until slightly golden.

– Allow to cool completely before serving.

– If desired, dust with powdered sugar.

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