Valdostana Tile Cookies (Tegole Valdostane)

Yield: 12 cookies

Ingredients:

• 1 cup (240 ml) sugar
• ½ cup (120 ml) melted butter
• 1 teaspoon (5 ml) vanilla
• ½ teaspoon (2.5 ml) salt
• 1 cup (240 ml) hazelnut flour
• 1 cup (240 ml) almond flour
• 6 egg whites, whipped until foamy and fluffy

Method:

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 2 tablespoons (30 ml) of batter on a parchment paper-covered baking sheet, leaving 2-inches (5 cm) of space between cookies.

Bake for 10 minutes, or until slightly browned around edges.

Remove from oven and carefully peel the hot cookies from the tray with a spatula, draping them 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!