Sweet Tegole

Tegole are thin and crispy biscuits, typical of the Aosta Valley. Here’s how to prepare them:

Ingredients

• 100 g of icing sugar
• 100 g of almond flour
• 100 g of melted butter
• 30 g of all-purpose flour
• 30 g of whole milk
• 1 egg white
• Almond flakes for decoration

Preparation

1. Prepare the oven by preheating it to 180°C.
2. In a bowl, mix the icing sugar and almond flour.
3. Add the melted butter and continue mixing until you obtain a homogeneous mixture.
4. Incorporate the milk and egg white, then sift the all-purpose flour and gently fold it into the mixture.
5. Line a baking tray with parchment paper. Using a spoon, place small heaps of dough well spaced out from each other, as they will spread during baking.
6. Slightly flatten each heap and decorate them with almond flakes.
7. Bake in the preheated oven for 7-10 minutes or until the edges start to turn golden.
8. As soon as they are taken out of the oven, to give them their typical curved shape, you can lay each tegola over a kitchen roll or a bottle and let it cool.

Fun Facts

The origin of the name “tegole” comes from their slightly curved shape which resembles the terracotta tiles used to cover roofs. In the Aosta Valley, to achieve this shape, a special iron similar to those for wafers is used.

These biscuits are delicious on their own, accompanied by tea or coffee, or as a decoration for ice creams and creams. Enjoy your meal!