Blanched almonds
Blanched almonds are whole kernels with their brown skins removed. Their pale ivory color and fine texture suit the almond-and-hazelnut batter of tegole valdostane.
- Form
- Whole sweet almond kernels without the brown skin.
- For baking
- Plain, unroasted and unsalted kernels.
Keep the grind fine and even
Inspect the kernels, then grind them with the hazelnuts and sugar for the cookie batter. Use short pulses and scrape down the bowl so the mixture becomes evenly fine without turning oily.
Mix the ground nuts through the egg-white batter before spreading it into thin rounds. Leave no dry pockets of flour or large nut pieces that could interrupt the delicate surface.
Pale kernels for a fine batter
Mandorle pelate are easy to recognize by their exposed ivory surface. The skin has been removed, leaving the almond whole rather than sliced or ground. This is the white almond form used with hazelnuts in tegole valdostane. Keeping the form precise helps when choosing a bag for baking. Skin-on whole almonds, almond flour and blanched kernels all begin with almonds, but they do not bring the same appearance or texture to a thin cookie.
Serve the cookies fully cooled
Let tegole cool completely before stacking or serving. Pair the crisp rounds with coffee or a cup of crema di Cogne, adding the cookies beside the cream rather than leaving them in it.
Look for pelate or bianche
Choose plain whole sweet almonds labeled mandorle pelate or mandorle bianche. Look for pale kernels without the brown skins, and check that they are unroasted and unsalted. Avoid using almond flour or slivers when the recipe calls for whole kernels to grind.
Close the package after use
Follow the package’s date and storage directions and keep the almonds in a cool, dry place. Close the bag tightly or use a clean, sealed container. Protect the kernels from moisture and grind the amount needed shortly before mixing the batter.
