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Stresa traditional biscuits

Excellent raw materials are the secret of the tradition of our local desserts.

For their creations, the pastry chef of Hotel Villa Borghi cannot but be inspired by the long tradition of sweets of our territory, which has always been able to maintain its own strong identity.
The most famous typical sweets of the area are undoubtedly the Margheritine di Stresa biscuits, produced in honour of Queen Margherita di Savoia on the occasion of her first communion. These biscuits appear very simple but were able to amaze the rich nobles who used to stay in the villas in the area. The Christmas period is ideal for bringing them to the table at the end of a meal or during an afternoon tea while it is snowing outside. Inspired by tradition, we reveal the original recipe:
  • 350 g wheat flour
  • 150 g of starch
  • 150 g of icing sugar
  • 300 g of butter
  • 10 hard-boiled egg yolks
  • Vanilla
  • Lemon peel
The egg yolks must be sifted and mixed with the butter and sugar. Sift the flour and starch and mix with the vanilla, lemon zest and butter. Combine all the ingredients until you get a homogeneous mixture and let it rest for about 45 minutes. Pour them onto the baking tray with a pastry bag and press lightly in the centre of the form.
The biscuits created should be baked at 180° for about 15 minutes. Leave them to cool and dust them with icing sugar, ready for a warm winter tea.
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