Tegole Valdostane are delicate, crisp cookies that originated in Italy’s Aosta Valley, a mountainous region bordering France and Switzerland. Their name, tegole, means “tiles” in Italian, a reference to their thin, curved shape that resembles traditional roof tiles. Inspired by French tuiles, these cookies were developed in the early 20th century by local pastry chefs who combined alpine ingredients—such as hazelnuts, almonds, egg whites, and sugar—to create a light yet flavorful treat. The recipe reflects both the region’s natural resources and its cultural blend of Italian and French influences. Today, Tegole Valdostane are a signature sweet of the Aosta Valley, often enjoyed with coffee or dessert wine, and prized for their simplicity, elegance, and crisp texture.

Tegole Valdostane Cookies are delicate and crisp confections originating from the Aosta Valley region in Italy. These cookies are crafted from a blend of sugar, almonds, and hazelnuts, which are combined to form a batter. This batter is carefully spread onto a tray in a thin layer and subsequently baked until achieving a lustrous golden-brown hue with a gently curved shape.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 24 cookies
Ingredients Method

Ingredients
  

  • 2 cups granulated sugar
  • 2 cups butter (melted)
  • 2 cups hazelnut flour
  • 2 cups almond flour
  • 12 large egg whites
  • 2½ tps vanilla extract
  • 1 tps salt

Method
 

  1. Set your oven temperature to 350°F (175°C) and allow it to preheat. Place parchment paper onto your baking sheets.
  2. Utilize either a food processor or a hand mixer to combine sugar, butter, vanilla, salt, hazelnut flour, and almond flour.
  3. Incorporate the egg white and vanilla extract, mixing until a consistent mixture is achieved.
  4. With the aid of a spoon, place approximately 2 tablespoons of batter onto a sheet of parchment paper, shaping the batter into discs roughly 3 inches in diameter. Maintain a gap of 2 inches between each cookie.
  5. Place the cookies in the oven and bake for a duration of 8 to 10 minutes, or until they exhibit a golden-brown hue along the edges.
  6. Take the cookies out of the oven and gently detach the hot cookies from the tray using a spatula. Drape the cookies over a rolling pin or a glass bottle, allowing them to naturally curve as they cool.