Tegole Dolci (Sweet Almond and Hazelnut Tiles)
Category: Sweets
Servings: 40 pieces
Ingredients
| Ingredient | Quantity |
|---|---|
| Sugar | 200g |
| Almonds | 80g |
| Hazelnuts | 80g |
| All-purpose Flour | 60g |
| Butter (melted) | 60g |
| Egg Whites | 4 |
| Vanilla Bean | 1 |
Instructions
-
Prepare the Nuts:
Start by toasting the almonds and hazelnuts. Preheat the oven to 150°C (static) or 130°C (fan). Line a baking tray with parchment paper and spread the almonds and hazelnuts on top. Toast the nuts in the oven for about 30 minutes if using static heat or 25 minutes with the fan. Once toasted, allow them to cool slightly before peeling the skins off by rubbing them between your hands. -
Grind the Nuts:
Place the peeled almonds and hazelnuts in a food processor along with half of the total sugar. Pulse for a few seconds to break them down into coarse crumbs. Transfer the nut mixture into a large bowl and set it aside. -
Prepare the Dough Base:
Add the melted butter to the ground nuts and mix using a spatula until combined. Scrape the seeds from the vanilla bean and add them to the mixture. Sift the flour directly into the bowl, mixing well until a thick, cohesive dough forms. -
Whip the Egg Whites:
In a separate bowl, beat the egg whites with an electric mixer until they start to foam. Gradually add the remaining sugar and continue to beat until you achieve soft peaks. Carefully fold the whipped egg whites into the nut mixture using a spatula until everything is fully combined. -
Shape the Cookies:
Line another baking tray with parchment paper. Using a spoon, scoop out small portions of dough, around 10g each, and place them on the tray about 3-4 cm apart. Flatten each mound of dough into a thin circle, about 7 cm in diameter and 1/2 millimeter thick. To prevent the dough from sticking to the spoon, wet the back of the spoon with water as you shape the cookies. -
Bake:
Place the tray in the preheated oven at 180°C (static) for approximately 8 minutes, or 160°C (fan) for 3-4 minutes, until the edges are golden and the cookies are crisp. Keep an eye on them to avoid over-baking. -
Shape the Cookies:
When the cookies are done, immediately remove them from the oven and gently place them over a rolling pin to give them their iconic curved shape. Allow them to cool and harden, ensuring they retain their delicate, crunchy texture. -
Serve:
Once the cookies have cooled and set into their signature curve, serve them with a chilled glass of dry white wine for the perfect pairing. Enjoy these delightful treats with family and friends!
Tegole dolci are delicate, crunchy sweets that combine the flavors of toasted almonds, hazelnuts, and vanilla. These sweet tiles are perfect for special occasions, serving as a delightful dessert or a treat alongside a glass of wine.
