Tegole (Italian almond and hazelnut biscuits)

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The classic Italian biscuit, Tegole! Also known as “roof tiles” in Italian, these twice-baked biscuits are a staple in many Italian bakeries and households. They’re crunchy on the outside, chewy on the inside, and packed with the nutty flavors of almonds and hazelnuts. Here’s a recipe to make delicious Tegole at home:

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 cup ground almonds
  • 1/2 cup ground hazelnuts
  • 1/2 cup granulated sugar
  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)

Instructions:

  1. Preheat the oven: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. Prepare the nuts: Grind the almonds and hazelnuts in a food processor until they’re finely chopped.
  3. Make the dough: In a large mixing bowl, whisk together the flour, ground nuts, granulated sugar, confectioners’ sugar, baking powder, and salt. Add the softened butter and mix until the dough comes together.
  4. Add the eggs and extracts: Beat in the eggs and vanilla extract. If using almond extract, add it now.
  5. Form the dough: Divide the dough into 2-3 pieces, depending on how large you want your Tegole to be. Roll out each piece into a thin sheet, about 1/4 inch thick.
  6. Cut the biscuits: Use a cookie cutter or a glass to cut out the biscuits. You can also use a knife to cut the dough into squares or rectangles.
  7. Bake the biscuits: Place the biscuits on the prepared baking sheet, leaving about 1 inch of space between each biscuit. Bake for 15-20 minutes, or until the biscuits are lightly golden.
  8. Twice-bake the biscuits: Remove the biscuits from the oven and let them cool for 5 minutes. Then, place them back on the baking sheet and bake for an additional 10-15 minutes, or until they’re crispy and golden brown.
  9. Cool and store: Allow the Tegole to cool completely on a wire rack. Store them in an airtight container for up to 2 weeks.