Valdostana tile cookies (tegole valdostane)

By Michael Bonacini
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  • 1 cup (240 milliliters) sugar
  • 1/2 cup (120 milliliters) melted butter
  • 1 teaspoon (5 milliliters) vanilla
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1 cup (240 milliliters) hazelnut flour
  • 1 cup (240 milliliters) almond flour
  • 6 egg whites, whipped until foamy and fluffy


  1. Preheat oven to 350 F (175 C).
  2. Using a food processor or a hand mixer, blend sugar with butter, vanilla, salt, hazelnut flour, and almond flour. Fold in egg whites and mix until uniform.
  3. Using a spoon, create circles with approximately two tablespoons (30 milliliters) of batter on a parchment paper-covered baking sheet, leaving five centimeters of space between cookies. Bake for ten minutes, or until slightly browned around edges.
  4. Remove from oven and carefully remove hot cookies from tray with a spatula, then drape over a rolling pin or a wine bottle to create a curve in the cookie. Wait until cookies cool before serving alongside Crema di Cogne (see recipe).

Buon appetito!

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