Valdostana tile cookies (tegole valdostane)
Ingredients
- 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
Directions
- Preheat oven to 350 F (175 C).
- 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.
- 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.
- 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!
