Tegole Valdostane are thin, crisp hazelnut and almond cookies from the Valle d’Aosta (Aosta Valley) in Italy. Delicate and lightly sweet, they bake quickly and are perfect for dipping into a morning cappuccino or espresso.
The name tegole refers to the rustic slate roof tiles found across the Aosta Valley, and these cookies mimic that shape: thin, slightly curved and beautifully crisp. The recipe is straightforward—nuts and dry ingredients are pulsed together, then mixed with softened butter and egg white to form a smooth batter.
After scooping and spreading the batter into very thin circles on parchment, the cookies bake for a few minutes until the edges are golden. While still hot they are quickly draped over a rolling pin or similar tool to create their signature curved shape. They set almost instantly and store well in an airtight container.
Scroll down for the full recipe, ingredient notes, step-by-step photos, tips and variations. The printable recipe appears below.
Ingredient notes
Notes and substitutions
- Blanched hazelnuts and almonds – use whole, blanched nuts with skins removed for the best texture and colour.
- Sugar – caster (superfine) sugar dissolves fastest, but regular granulated sugar will work.
- Butter – use unsalted butter softened to room temperature so it blends smoothly into the batter.
Visual walk-through of the recipe
- Blitz the nuts – pulse the hazelnuts and almonds in a food processor until they are a fine crumb.
- Combine the remaining ingredients – add sugar, flour and softened butter and pulse briefly. Add egg whites and vanilla, then blitz to a smooth, spreadable batter.
- Bake the cookies – drop a heaped teaspoon of batter onto lined baking parchment and spread into a very thin circle. Bake until the edges turn golden brown.
- Shape the cookies – working quickly while still hot, lift each cookie and drape it over a rolling pin to create the curved “tile” shape. They set within seconds. Once cooled, store in an airtight container.
Recipe tips and FAQs
- Grind the nuts finely – ensure no large chunks remain so the cookies spread and bake evenly.
- Use parchment – lining the tray makes removing the thin cookies simple and prevents sticking.
- Space them out – leave room for the batter to spread. Depending on your tray size you may bake just a few at a time.
- Watch the timing – baking is short; check for golden edges after about 8 minutes.
- Shape quickly – the cookies set fast, so remove and shape them immediately using a rolling pin or similar tool.
Once fully cooled, store the Tegole in an airtight container for up to 2 weeks to preserve their crisp texture.
Variations and serving suggestions
These cookies are ideal with coffee—try them with a morning cappuccino or a post-dinner espresso. They also pair beautifully with gelato. For a simple variation, drizzle or dip the cooled cookies in dark chocolate for extra richness.
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
Pignoli Cookies (Biscotti ai Pinoli)
If you try this Tegole Valdostane recipe please rate it and leave a comment to share how it turned out. I love hearing from readers and learning about your variations.
Step By Step Photos Above
Most of our recipes include step-by-step photos, helpful tips and tricks to help you get great results.
Tegole Valdostana (Hazelnut and Almond Cookies)
By Emily
Ingredients
- 50 g (1/3 cup) blanched hazelnuts
- 50 g (1/3 cup) blanched almonds
- 90 g (1/2 cup) caster sugar (or granulated)
- 30 g (2 tbsp) unsalted butter softened
- 25 g (2 tbsp) 00 flour (or all-purpose)
- 2 large egg whites
- 1/4 tsp vanilla extract
Instructions
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Preheat the oven to 350°F (180°C) and line a large baking tray with parchment.
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Place hazelnuts and almonds in a food processor and blitz to a fine crumb. Add sugar, flour and butter and pulse until combined.
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Add egg whites and vanilla, then blitz to a smooth, spreadable batter.
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Spoon a heaped teaspoon of batter onto the parchment and spread into a very thin circle. Repeat, leaving space for spreading.
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Bake for about 8 minutes or until the edges are golden brown.
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Remove from oven and, while still hot, lift each cookie and drape it over a rolling pin to form the curved shape. The cookies set quickly.
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Tip: Bake in small batches. You can leave them flat if you prefer the classic round shape.
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When cool, store the tegole in an airtight container to keep them crisp; left exposed they will soften within hours.
Notes
- Variation – drizzle or dip cooled cookies in dark chocolate for a delicious twist.
- Storage – transfer cooled cookies to an airtight container immediately; they keep well for up to 2 weeks.
Helpful Info for All Recipes
- Recipes are tested using a fan (convection) oven unless stated otherwise.
- Vegetable sizes are medium unless noted.
- Nutrition details are approximations; see the nutrition section below for estimated values.
Nutrition
Carbohydrates: 5 g |
Protein: 1 g |
Fat: 3 g
Nutrition information is automatically calculated and should be used as an approximation.
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