Tegole Valdostane alle Noci e Mandorle
Courmayeur, Valle d'Aosta
Tegole ('roof tiles') are wafer-thin almond and walnut biscuits baked directly on a buttered baking sheet and lifted while warm to curve over a rolling pin, mimicking the curved terracotta roof tiles of Alpine chalets. They are a speciality of Courmayeur, designed as an accompaniment to dessert wines and digestifs. The dough is a simple tuile mixture: egg whites, sugar, butter, flour, with finely ground almonds and roughly chopped walnuts.