Bicciolani are lightly spiced biscuits, similar to shortcrust pastry, which are produced with artisan pastry methods. The ingredients used are: wheat flour, potato starch, sugar, butter, whole eggs and yolk, spices, cloves, cinnamon, nutmeg, coriander, honey and salt. Some bakeries also add chocolate. You can also find lemon scented ones.
To the two types of flour are added sugar, spices, butter softened at room temperature, honey, salt and eggs. Work the dough well until it is smooth and homogeneous. It is then left to rest in a cool place for about 6 hours. On a baking sheet, form ribbons about 10 cm long and put in the oven preheated to 180 ° C, for 10 minutes.a recipe for Bicciolani, according to some, dates back to 1809 by Carlo Provenzale, pastry Vercelli, according to others, the biscuit would appear in Vercelli, during the occupation by the Austrians in the wars of independence.
