Tegole Valdostane


First published in 2019
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Tegole means 'tile' in Italian, and it's easy to see how these biscuits got their name. Hailing from the Valle d'Aosta (or Aosta Valley), they're more like tuiles than the thicker, crumbly biscuits we're more familiar with in other parts of the world. The biscuits are made with a batter rather than a dough, and be sure to keep them in an airtight container to retain their delightfully light crunch.




  • 20g of blanched almonds
  • 20g of blanched hazelnuts
  • 50g of sugar
  • 15g of butter, softened
  • 15g of 00 flour
  • 1 egg white
  • 1 drop of vanilla extract
Preheat an oven to 180°C/gas mark 4. Place the nuts into a food processor and blitz to a fine crumb. Add the sugar, butter and flour and blitz until fully incorporated
Add the egg white and vanilla extract and blitz once more – you should be left with a loose batter
Dollop a teaspoon of batter onto a large baking sheet lined with greaseproof paper. Use the back of the spoon to spread it out into a very thin, neat circle. Repeat with the rest of the batter, ensuring there is space between each one (you may need to work in batches or use multiple trays)
Cook in the oven for 7–10 minutes until golden around the edges. If you want the biscuits to be slightly curved, carefully peel them off the tray whilst still hot and drape over a rolling pin or glass bottle
First published in 2019
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