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Tegole Valdostane are delicious hazelnut and almond cookies from Valle d’Aosta (Aosta Valley). They’re thin and crispy and so easy to make, perfect for dunking in a morning cappuccino!
If you’ve ever been to the Aosta Valley region of Italy you’ll have noticed that the architecture is so different from the rest of Italy.
The roof tiles ‘Tegole’ are made with rustic pieces of slate and are so beautiful to see. These traditional cookies are meant to represent those roof tiles with their thin curved shape.
The Tegole are so easy to make, everything is blitzed in a food processor then spread in circles on baking parchment.
Once baked, the cookies are placed over a rolling pin to achieve their curved shape – it’s really easy to do and they set in a matter of seconds.
Serve the Tegole Valdostane with a hot espresso or cappuccino for a delicious sweet treat!
See the recipe below including notes on ingredients, step by step photos, tips, and variations. The full printable recipe is below.
Ingredient notes
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- Blanched hazelnuts and almonds – make sure they’re whole nuts, blanched without skins.
- Sugar – we like to use caster sugar (superfine) but you can use granulated.
- Butter – the butter needs to be softened at room temperature.
Visual walk-through of the recipe
- Blitz the nuts – blitz the hazelnuts and almonds in a food processor to a fine crumb (photos 1 and 2).
- Blitz everything else – add the sugar, flour and butter and give it a quick blitz then add the egg white and vanilla. Blitz to a smooth batter (photos 3 and 4).
- Bake the cookies – spread 1 heaped teaspoon of batter on a lined baking tray and bake until the edges are golden brown (photos 5 and 6).
- Shape the cookies – carefully remove the cookies from the tray to a rolling pin to give them a curved shape. You need to be quick because they set in a matter of seconds (photos 7 and 8). Once cooled transfer the cookies to an air-tight container.
Recipe tips and FAQs
- Blitzing the nuts – make sure the nuts are blitzed to a fine crumb without any big chunks left in.
- Line your tray – it’s very important to line your baking tray with parchment paper so you can remove the cookies easily.
- Keep the cookies spaced out – make sure to leave enough room on the baking tray for the cookies to spread out during baking. I used a 15×10-inch tray and baked 6 cookies at a time.
- Time the cookies – use a timer (I just use my mobile) to time 8 minutes bake time. Check the cookies are golden brown around the edges and remove.
- Work quickly after baking – the cookies set very quickly (in a matter of seconds) so you need to move quickly to set them. Use something flat such as a pallet knife to remove them one at a time onto a rolling pin and gently shape them around it.
Once cooled store the Tegole in an airtight container for up to 2 weeks. An airtight container is important for them to keep their crunch and crispy texture.
Variations and serving suggestions
These cookies are so delicious served with coffee whether it’s with a morning cappuccino or after-dinner espresso.
They’re also perfect served with gelato (whatever flavour you like) and for a quick variation you can try drizzling or dipping them in chocolate – so delicious!
More Italian cookies to try
Italian Cookies
Italian Butter Cookies (Pasta Frolla Montata)
Italian Cookies
Italian Nutella Cookies (Nutellotti)
Italian Cookies
Lady’s Kisses – Baci di Dama (Italian Cookies)
Italian Cookies
Pignoli Cookies (Biscotti ai Pinoli)
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Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Tegole Valdostana (Hazelnut and Almond Cookies)
Ingredients
- 50 g (1/3 cup) blanched hazelnuts
- 50 g (1/3 cup) blanched almonds
- 90 g (1/2 cup) caster sugar, (can also use granulated)
- 30 g (2 tablespoons) unsalted butter, softened
- 25 g (2 tablespoons) Italian 00 flour, (can also uses all-purpose flour)
- 2 large egg whites
- 1/4 teaspoon vanilla extract
Instructions
- Pre-heat the oven to 350F (180C) and line a large baking tray with baking parchment.
- Put the hazelnut and almonds in a food processor and blitz to a fine crumb. Add the sugar, flour and butter and blitz again until combined.
- Add the egg whites and vanilla and blitz to a smooth batter.
- Spoon a heaped teaspoon of batter onto the baking parchment and spread it out into a very thin circle. Repeat with the rest of the batter making sure to keep them spaced out. I do this in batches of 4.
- Bake in the oven for 8 minutes or until the Tegole are brown around the edges.
- Remove from the oven and working quickly whilst still hot, carefully remove the Tegole one at a time onto a rolling pin so they take on a curved shape. The cookies set very quickly.
- Tip: I like to cook one batch of Tegole at a time, transfer one batch to the rolling pin then bake another batch. You don’t need to shape them you can leave them flat of you prefer.
- Once cooled, store the Tegole in an airtight container to keep them nice and crunchy (they will go soft if left out for a few hours).
Notes
- Variation – Although these cookies are delicious just as they are you can try drizzling or dipping them in chocolate (dark chocolate is delicious).
- Storage – once cooled transfer them immediately to an airtight container so they keep their crunchy texture. They’ll keep well for up to 2 weeks.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These crisp, nutty cookies are both delicious and addictive! Whole batch wolfed by the family in 1 day! My new favourite coffee dunker! Thanks!
So happy you enjoyed them…they don’t last long in our house either!