Tegole are small sweets typical of Italian tradition, particularly common in Piedmont. They are crispy and crumbly, perfect to enjoy with a coffee or tea. Their thin golden shape resembles the old ceramic roof tiles used to cover house roofs. The original recipe uses almonds and hazelnuts, which give a delicate and irresistible flavor.
In a bowl mix the finely chopped hazelnuts and almonds with the flour, sugar and melted butter
Add a pinch of salt and the eggs beaten with a whisk and combine
Line a baking sheet with dampened parchment paper and drop the batter by teaspoons spaced apart, shaping each spoonful into an oval
Bake at 180°C for 10-15 minutes
Remove the cookies from the oven and, while still hot, place them over a rolling pin to give them the characteristic curved, tile-like shape
Let cool, remove and serve
Glass
Rectangular baking sheet
Italy, Piemonte
| Energy (kcal) | 531.58 |
| Carbohydrates (g) | 50.19 |
| of which Sugars (g) | 43.98 |
| Fat (g) | 33.55 |
| of which Saturates (g) | 7.29 |
| Protein (g) | 8.2 |
| Fiber (g) | 4.37 |
