The characteristic biscuits of the Aosta Valley area are the "tegole" (roof tiles), prepared with hazelnuts, sugar, egg whites, flour and sometimes almonds and vanilla. During processing, the dough must be homogeneous and rather soft, to be able to "spatulate" it into thin circular shapes.

These small round and crumbly biscuits, created by Aosta Valley pastry chefs in 1930, have become the most widespread confectionery specialty in the Aosta Valley.
They can be enjoyed accompanied by custard, ice cream, hot chocolate or the delicious Cogne cream.

Store the tiles in a dry place to maintain their original crunchiness.

Discover the recipe to prepare them.