When I first tasted a biscotto di Novara, I wasn’t expecting much—just a pale, oval cookie tucked into paper like a little letter. But the moment it touched my tongue, I understood why this seemingly modest treat has been beloved for generations. Light as air, gently sweet, and so simple it almost vanishes... yet it lingers in memory.
A Bite of History
Biscotti di Novara date back to the 16th century and, like many great culinary inventions, they have monastic origins. Nuns from Novara used to bake them as a way to welcome visiting bishops and nobles. Their name is a bit misleading—these are not “twice-baked” like the famous cantucci, but rather delicate, oven-dried wafers made with just four ingredients: eggs, sugar, flour, and a whisper of vanilla.
They were designed to be light and digestible, and their simplicity made them perfect for long storage and easy gifting. That’s why they’re still often sold wrapped in carta velina (tissue paper), a nod to the old tradition.
Ingredients and Regional Variations
What sets these cookies apart is their absence of fat: no butter, no oil. Just egg whites, yolks, and sugar whipped until light, then mixed with flour. Some bakers in Piedmont add a hint of lemon zest or a touch of vanilla to modernize the flavor slightly, but the core of the recipe remains untouched.
You’ll find similar styles in other parts of northern Italy—like lingue di suocera or pasta di meliga—but Novara’s biscuits are unique in their spongy crispness and understated elegance.
Where to Taste Them
If you’re ever in Novara, just west of Milan, head to one of the historic bakeries like Camporelli, which has been making biscotti since 1852. They still use the traditional wooden molds and original recipe. You’ll spot these biscuits in elegant paper packets in pastry shops throughout the Piedmont region.
They’re often served with zabaglione, dipped in tea or coffee, or offered to children and the elderly as a gentle snack. You might also find them at local festivals and small town fairs, especially in spring and autumn.
Curious to explore more regional sweets? Try reading about Sicily’s cassatelle or the almond cookies from Sardinia!
Want to Try Making Them?
Here’s a super simple version of the recipe you can try at home:
Ingredients:
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3 eggs
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120 g sugar
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120 g flour
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A few drops of vanilla extract
Instructions:
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Whisk eggs and sugar until pale and fluffy (about 10 minutes).
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Gently fold in sifted flour and vanilla.
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Pipe small ovals onto parchment paper.
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Bake at 150°C (300°F) for 12–15 minutes, or until barely golden.
Let them cool completely—they should be dry and crisp. Store in an airtight tin or wrap in paper, just like the nuns used to do.
The Italian Way
What I love about biscotti di Novara is how they reflect an essential truth of Italian cuisine: less is more. It’s not about flashy flavors or fancy techniques. It’s about purity, balance, and honoring tradition.
So next time you want to impress someone with something delicate and unexpected, skip the chocolate lava cake and bring out a tin of these featherlight wonders. They might just whisper their way into someone’s heart.
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