Tegole Valdostane
Valle d'Aosta · dolce · serves 20 · 60 min total · easy
Curved almond-hazelnut biscuits shaped like alpine roof tiles. The Cogne valley's classic — served with coffee at every alpine refuge.
Ingredients
- 100 g blanched almonds
- 100 g hazelnuts
- 200 g icing sugar
- 4 whites egg whites
- 60 g flour
- 40 g butter, melted
- 1 tsp vanilla extract
Method
- Grind almonds, hazelnuts, and 100 g of the sugar into a fine flour.
- Whisk egg whites with the remaining sugar to soft peaks.
- Fold in the nut-flour, then the flour, then the melted butter and vanilla.
- Drop teaspoons of batter on a parchment-lined tray, spaced well. Flatten with a wet spoon.
- Bake at 180°C (355°F) for 8 minutes — edges should be dark gold.
- Lift hot biscuits and drape over a rolling pin — they cool curved like roof tiles (tegole). They harden within seconds.