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Biscottini di Novara or Camporelli or Italian sponge fingers recipe

It's actually quite easy to make your own, it's basically equal parts flour, sugar and egg. They won't look as neat as shop bought but does this matter if they are soaked in a tiramisu? I'm sure my piping skills will improve eventually.
Course: Afternoon Tea, Dessert
Cuisine: Italian
Keyword: Biscuits, Tiramisu, Trifle
Servings: 25 biscuits


  • Silpats or parchment paper
  • Baking tin for biscuits, in other words very flat.
  • Piping bag


  • 5 large eggs. (Use good quality eggs with yellow yolks like Burford Browns)
  • 250 g caster sugar
  • 1 tsp vanilla paste (optional)
  • pinch sea salt
  • 250 g 00 flour, sponge flour or plain flour
  • 1 tsp baking powder
  • extra caster sugar for sprinkling on top


  • Preheat the oven to 180C
  • Beat the eggs and the sugar together.
  • Sift the flour, salt and baking powder together into a bowl. I don't usually sift flour, most modern flour doesn't have lumps but I did in this case because I wanted a light texture.
  • Mix the egg/sugar and flour mix together.
  • Place the mixture into a piping bag.
  • Pipe 6cm or 4 inch lines of the batter, with 4cm/2 inch separating them. The batter spreads so make sure there are gaps.
  • Sprinkle, with a tea strainer or small sieve, extra caster sugar all over the piped biscuits. This will give the characteristic sugary top.
  • Leave to settle for a few minutes then bake for 10 to 15 minutes, or until golden, checking regularly.
  • Leave to cool, then peel the biscuits off the silpat.