Valdostana Tile Cookies Recipe
This Valdostana Tile Cookies Recipe , or Tegole Valdostane, are delicate, thin, and nutty Italian cookies that hail from the Aosta Valley in northern Italy. Their signature curved shape resembles small roof tiles, making them visually striking and unique. Michael Bonacini’s recipe demonstrates how simple, high-quality ingredients—almond flour, hazelnut flour, and whipped egg whites—can be transformed into a crunchy, sophisticated cookie that pairs perfectly with creamy desserts. These cookies are ideal for festive occasions, elegant afternoon teas, or as a refined addition to a dessert table. Their light sweetness, crisp texture, and nutty undertones make them both delightful to the palate and impressive in presentation.
The Inspiration
These cookies take inspiration from the culinary traditions of northern Italy, where Tegole Valdostane are a specialty. Often enjoyed with coffee, custards, or liqueurs, they showcase the region’s love for nuts, delicate textures, and elegant presentation. Michael Bonacini’s version emphasizes crispiness, subtle sweetness, and the characteristic curved “tile” shape, making them an ideal pairing with rich desserts like Crema di Cogne. Their simplicity and elegance exemplify how classic Italian pastries can be both easy to prepare and visually impressive for home bakers.
The combination of almond and hazelnut flours adds a depth of flavor that sets these cookies apart from standard sugar cookies or shortbread. Almonds bring a gentle sweetness and slight chew, while hazelnuts provide a rich, toasty flavor that evokes traditional Italian pastries. Folding in whipped egg whites carefully ensures a light, airy structure, giving the cookies a crisp texture that holds their curved shape. This cookie embodies the elegance and simplicity of Italian dessert culture while remaining highly versatile for modern baking applications.
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!
Serving Suggestions
Valdostana Tile Cookies are best served as an accompaniment to creamy desserts like Crema di Cogne, providing a crunchy contrast to smooth custard. They are also perfect for afternoon tea, coffee, or as a light sweet snack during holiday celebrations. Display the cookies on a platter or in a glass jar to highlight their elegant tile shape. These cookies are ideal for gifting during festive seasons or including on a dessert table for a dinner party, offering a delicate Italian touch that impresses both visually and in flavor.
Final Thoughts
Valdostana Tile Cookies are a testament to the elegance and simplicity of Italian pastry. With their thin, crisp texture, nutty flavor, and curved design, these cookies are both beautiful and delicious. Michael Bonacini’s recipe highlights traditional northern Italian techniques while remaining easy enough for home bakers. When paired with custards or enjoyed on their own, these cookies provide a sophisticated, crunchy complement to any dessert experience. They are perfect for festive occasions, casual gatherings, or anytime you want to add a touch of Italian refinement to your table.