Spread small spoonfuls into very thin rounds with space between them. Bake one tray at a time and lift the cookies while they are still pliable.
Make ahead Bake the cookies ahead and cool them completely before storing in an airtight tin. Keep them away from steam until serving.
Tegole Valdostane
Prep 25 min · Cook 50 min · Rest 20 min · Yield 30 cookies
Method
Heat the oven to 180°C. Line two baking sheets with parchment. Grind the hazelnuts and almonds with the sugar until finely chopped, not oily.Heat the oven to 350°F. Line two baking sheets with parchment. Grind the hazelnuts and almonds with the sugar until finely chopped, not oily.
Whisk the egg whites just until loose and foamy. Stir in the nut-sugar mixture, softened butter, flour and vanillin until you have a soft, spreadable batter.Whisk the egg whites just until loose and foamy. Stir in the nut-sugar mixture, softened butter, flour and vanillin until you have a soft, spreadable batter.
Portion the batter into about thirty 20 g mounds. Spread six mounds on each lined sheet into very thin rounds about 9–10 cm across, leaving at least 2 cm between the rounds. Reuse the cooled sheets for the remaining batter.Portion the batter into about thirty ¾ oz mounds. Spread six mounds on each lined sheet into very thin rounds about 3½–4 in across, leaving at least ¾ in between the rounds. Reuse the cooled sheets for the remaining batter.
Bake one sheet at a time for 7–10 minutes, until the edges turn golden and the centers look set. Cool on the sheet for 1 minute, then loosen with a thin spatula and transfer to a rack.Bake one sheet at a time for 7–10 minutes, until the edges turn golden and the centers look set. Cool on the sheet for 1 minute, then loosen with a thin spatula and transfer to a rack.
Cool completely for about 20 minutes before serving or storing.Cool completely for about 20 minutes before serving or storing.
