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.

Tegole Valdostane Cookies: A Crunchy Delight
Bakers make Tegole using a simple yet flavorful blend of sugar, almonds, and hazelnuts. They finely grind the nuts, then mix them with sugar and egg whites to form a smooth batter. The batter is spread into thin rounds on a baking sheet, then baked until the cookies turn golden brown and slightly curve as they cool. This unique shape gives them their signature look—and their name.
Unlike many overly sweet or complex desserts, Tegole Valdostane rely on high-quality ingredients and careful baking. The result is a crisp, elegant cookie that’s full of flavor without being heavy. Traditionally, locals enjoy them with a cup of coffee or a glass of dessert wine. Their simplicity and lightness make them a favorite for everyday snacking or special occasions.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

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

Instructions
 

  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.

Notes

Use high-quality nuts:
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.

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.