Shopping list
20g of blanched almonds
20g of blanched hazelnuts
50g of fine, crystallized sugar
15g of butter, softened
15g of 00 flour
1 free range egg white
1 drop of vanilla extract
optional: 50 g chocolate, melted
How to make Tegole Valdostane (biscuits)
Preheat the oven to 180°C and cover a baking tray with waxed paper.
Put the hazelnuts and almonds in a blender.
Blitz until the nuts are ground into fine crumbs.
Add the butter and the flour to the ground nuts.
And add the sugars as well.
Blitz until all is well combined.
Add the egg white and vanilla then blitz.
The batter should be runny.
Dollop a teaspoon of batter on the baking tray, rub it into a circle.
Bake the biscuits 7 - 10 minutes until golden around the edges.
Peel the hot biscuits from the paper and drape them over a pin.
Allow the biscuits to cool or leave them flat.
Meanwhile melt the chocolate au bain marie.
Dip the biscuits on one side in the chocolate.
Allow the chocolate to set.