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Light biscuit From Wikipedia, the free encyclopedia
Camporelli or biscotti Camporelli[1] is a light biscuit made with flour, sugar and eggs, and then baked twice. They are characterised by their round, long shape, crispy edges and golden colour, as well as the lack of fat, such as butter.[2] They are used in various tiramisu recipes, served with ice cream or eaten alone.
The predecessor of biscotti Camporelli was the biscottini di Novara, created by the nuns of the area and given to the clergy as gifts.[3] Biscotti Camporelli was developed by Luigi Camporelli in Novara in 1852, resuming the previous tradition and commercialising it, selling it in the family bakery.
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