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Tegole are sweets typical of Italian tradition, particularly widespread in Piedmont. They are crisp and crumbly, perfect to enjoy with a coffee or tea. Their thin, golden shape recalls the old ceramic roof tiles used to cover house roofs. The original recipe calls for the use of almonds and hazelnuts, which give a delicate and irresistible flavor.
Step 1 of 6: In a bowl, mix the finely chopped hazelnuts and almonds with the flour, sugar and melted butter
Step 2 of 6: Add a pinch of salt and the eggs beaten with a whisk and mix well
Step 3 of 6: Line a baking tray with dampened baking paper and distribute the mixture in spaced teaspoonfuls, giving each spoonful an oval shape
Step 4 of 6: Place in the oven at 180 degrees and bake for 10-15 minutes
Step 5 of 6: Remove the cookies from the oven and place them while still hot on a rolling pin to give them the characteristic curved roof-tile shape
Step 6 of 6: Let cool, detach and serve
Recipe by
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk, and Tree nuts
| Average values | Per serving103 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 2,298 kJ549 kcal | 2,224 kJ532 kcal |
| Fat | 34.67 g | 33.55 g |
| of which saturated fatty acids | 7.52 g | 7.28 g |
| Carbohydrates | 51.86 g | 50.19 g |
| of which sugars | 45.44 g | 43.97 g |
| Fibre | 4.52 g | 4.37 g |
| Protein | 8.47 g | 8.2 g |
| Salt | 0.01 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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