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.
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 mix well
Line a baking tray with dampened baking paper and distribute the mixture in spaced teaspoonfuls, giving each spoonful an oval shape
Place in the oven at 180 degrees and bake for 10-15 minutes
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
Let cool, detach and serve
Glass
Rectangular Baking Tray
Italia, 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 |
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