Tegole Valdostane: The Crispy Cookies from Italy’s Aosta Valley
Tegole Valdostane are thin, crisp cookies from Italy’s Aosta Valley, a scenic region near the borders of France and Switzerland. Their name, tegole, means “tiles” in Italian, fitting for their curved, tile-like shape.
These cookies take inspiration from French tuiles. In the early 1900s, pastry chefs in the Alps began crafting their own version. They used simple local ingredients like hazelnuts, almonds, egg whites, and sugar. The result? A light, delicate cookie with rich, nutty flavor.
Tegole reflect the region’s alpine roots and its mix of Italian and French traditions. Today, they’re a beloved local specialty. People often pair them with coffee or a glass of dessert wine. Their crisp texture and elegant simplicity make them hard to resist.
Typical ingredients
All-purpose Flour
Almonds
Hazelnuts
Sugar
Egg whites
Butter (unsalted, softened)
Vanilla extract (optional)
Salt (optional)
These cookies are known for being thin, crisp, and slightly curved, with almonds as the main flavor contributor. The texture comes from the combination of egg whites, sugar, and butter, which gives a delicate crispness once baked.
Ingredients
Instructions
- Preheat oven to 170°C (340°F). Line a baking sheet with parchment paper or a silicone mat.
- In a bowl, cream the softened butter and sugar until light and fluffy.Add egg whites gradually, beating continuously until fully incorporated.Mix in vanilla extract (if using) and a pinch of salt.
- Fold in the chopped almonds or hazelnuts and flour gently until a smooth batter forms.
- Using a spoon or piping bag, drop small rounds (1 tbsp each) onto the prepared baking sheet. Leave room for spreading.Flatten slightly with the back of a spoon to achieve thin rounds.
- Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown.
- Remove from oven and cool completely on a wire rack. The cookies will harden and develop their characteristic crisp, slightly curved shape as they cool.
Nutrition
Notes
Fresh, raw hazelnuts and almonds make a big difference in flavor. Toast them lightly before grinding to enhance their aroma. Grind nuts finely:
For a smooth batter and even texture, pulse the nuts in a food processor until very fine but stop before they turn into nut butter. Don’t skip the resting time:
Letting the batter rest for 15–20 minutes helps it thicken slightly, making it easier to spread and bake evenly. Spread the batter thinly:
Use the back of a spoon or an offset spatula to spread the batter into thin, even rounds. Too thick, and they won’t get that signature crispness. Watch the oven closely:
These cookies bake quickly—usually in 7 to 10 minutes. Remove them when the edges turn golden brown.
Nutrition Facts (Estimated)
Serving Size 1 Cookie| Nutrient | Amount | %DV |
| Calories | 85 kcal | 4% |
| Total Fat | 5 g | 6% |
| Saturated Fat | 3 g | 15% |
| Cholesterol | 10 mg | 3% |
| Sodium | 10 mg | 0% |
| Total Carbohydrate | 9 g | 3% |
| Dietary Fiber | 1 g | 4% |
| Total Sugars | 5 g | — |
| Includes Added Sugars | 5 g | 10% |
| Protein | 2 g | 4% |
| Vitamin D | 0 IU | 0% |
| Calcium | 10 mg | 1% |
| Iron | 0.3 mg | 2% |
| Potassium | 40 mg | 1% |
Tried this recipe?
Let us know how it was!Tegole Valdostane are light, crisp cookies that hail from the Aosta Valley, a mountainous region in northern Italy. Whether you’re visiting the Aosta Valley or baking them at home, Tegole Valdostane offer a true taste of the Alps. They reflect the region’s natural ingredients and its mix of Italian and French culinary traditions.
Storage
To keep Tegole Valdostane crisp and fresh, store them in an airtight container at room temperature. Make sure the cookies have fully cooled before sealing them—any remaining heat can cause moisture to build up and soften their delicate texture.
For best quality, enjoy them within 5 to 7 days. If you live in a humid climate, consider adding a small packet of food-safe desiccant or a piece of dry paper towel to the container to help absorb excess moisture.
Avoid refrigerating the cookies, as that can introduce unwanted humidity and make them lose their crispness. You can freeze them, but it’s not ideal—the texture may change slightly once thawed.
