Tegole (Italian almond and hazelnut biscuits)
- Published: 29 Aug 24
- Updated: 11 Sep 24
These concave biscuits are named after their shape – tegole means ‘tiles’, as they resemble roof shingles. They’re a tasty, nutty treat from Valle d’Aosta in the Italian Alps and go perfectly with an espresso. The biscuits should last about 24 hours in an airtight container, but they’re best eaten fresh.
Valle d’Aosta is Italy’s smallest region – but it punches above its weight when it comes to food and drink. Nestled among snow-capped mountains, with over 70 castles and a smattering of borghi (historic villages) dotting the rugged landscape, Aosta Valley shares a border with France and Switzerland, which naturally influences the local culture and cuisine. While skiing is an important reason to visit, there’s also a surprisingly rich food scene. Here in the mountains, robust, hearty dishes are the main attraction. This isn’t the place for tomatoes and basil. Beef stews, polenta, butter, cheeses such as fontina, and nuts make up the majority of trad Aostan dishes. Browse our full guide to the food of Valle d’Aosta.
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Makes 16 -
Hands-on time 10 min. Oven time 12 min
Before you start
Traditionally the biscuits are half almond, half hazelnut, but if you’re knocking up a batch for a last-minute coffee morning and you only have one type of nut in the cupboard they’ll work perfectly well.
Be sure to shape the tegole as soon as they come out of the oven and are still soft, as they firm up within a few seconds of cooling.
Nutrition
- Calories
- 40kcals
- Fat
- 2.3g (0.6g saturated)
- Protein
- 0.8g
- Carbohydrates
- 4g (3.2g sugars)
- Fibre
- Trace
- Salt
- Trace
delicious. tips
Don’t waste it Lightly whisk, then freeze the leftover egg yolk and defrost to use in an omlette.
Italian ‘OO’ or doppio zero flour is very finely ground and commonly used to make pasta and pizza dough. The fine powder needs less water to hydrate it, so the dough remains lighter – and here it gives a crisper finish.