Go Back
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.
Print Recipe Pin Recipe
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.