5.0 from 3 votes
Tegole Valdostana (Hazelnut and Almond Cookies)
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
47 mins
Servings: 24 cookies
Calories: 49 kcal
Course:
Dessert
Cuisine:
Italian
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).
Cup of Yum
Notes
- Variation - Although these cookies are delicious just as they are you can try drizzling or dipping them in chocolate (dark chocolate is delicious).
- 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.
Nutrition Information
Calories
49kcal
(2%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Cholesterol
14mg
(5%)
Sodium
6mg
(0%)
Potassium
38mg
(1%)
Fiber
0.4g
(2%)
Sugar
4g
(8%)
Vitamin A
19IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
9mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 49
% Daily Value*
| Calories | 49kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 6mg | 0% |
| Potassium | 38mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 4g | 8% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.