The typical biscuits of the Valle d’Aosta area are the "tegole", mainly made with hazelnuts, sugar, egg white, flour and, if necessary, almonds and vanilla. During the working phase, the dough must be homogeneous and rather soft, in order to be able to "spread" it in thin circular shapes.
It ‘important to note that, in some periods of the year, the component of hazelnuts, characteristic of these cakes, end up making them chewy (the dry fruits absorb moisture environment), this happens when the percentage of hazelnuts is sufficiently high, as prescribed by the old recipes. It is therefore advisable to conserve the tiles in a dry place and, if the inconvenience described occurs, put them in the oven for a few minutes at low temperature, will be sufficient to return, to our delicacies, the original crunchiness.
These small, round, crumbly biscuits, created by Aosta Valley confectioners in 1930, have become the confectionery speciality of this small Alpine region; they can also be enjoyed with custard, ice cream, dark chocolate or the delicious Cogne cream.
