Hazelnuts
Shelled hazelnuts have rounded kernels, brown skins and a firm bite. Finely ground with sugar, they give Aosta Valley tegole their nutty base and a delicate, crisp texture.
- Form
- Whole kernels with the hard outer shell removed.
- In tegole
- Finely ground with almonds and sugar.
Grind with some of the sugar
Check the kernels for stray shell fragments. Pulse them with the sugar called for in the recipe, stopping to scrape down the bowl as needed. Aim for fine particles rather than an oily paste.
Fold the ground mixture into the batter and spread it evenly. A coarse piece can make a ridge in a very thin cookie, so take time over the grind before moving to the baking sheets.
A small kernel in a thin cookie
Tegole valdostane combine hazelnuts with sugar, egg whites, flour and butter; the almond-and-vanillin version brings together both kinds of nut. The batter spreads into thin rounds before baking, so the nuts need to be finely ground rather than left in large pieces. Choose plain shelled hazelnuts. Whole kernels give you control over the grind and let you inspect the nuts before adding them to the mixture.
Keep the crisp texture
Let tegole cool fully before bringing them to the table. Serve them with coffee or beside crema di Cogne, keeping the cookies separate from the cream until the last moment so their delicate texture remains crisp.
Choose plain shelled kernels
Choose whole hazelnuts without a salt coating or added flavorings. Check whether the bag contains raw or toasted kernels and use the form requested by your recipe. For a plain raw product, look for al naturale or non tostate. Hazelnut flour, chopped nuts and sweetened nut spread have different textures.
Keep heat and moisture away
Keep the nuts in a cool, dry place and follow the package’s storage directions and date. Close the bag tightly after use or transfer the kernels to a clean, tightly closed container. Grind only what you need for the recipe and keep it covered until mixing.
