Tegole e torcetti
Tegole and torcetti are traditional biscuits from Valle d'Aosta, refined pastries representing the region's popular pastry-making heritage. Tegole are thin and crispy, flavored with almonds, while torcetti are butter biscuits twisted into elegant shapes. Perfect to enjoy with coffee or to give as gifts during the festive season.
Preparation
- 1
Cream the butter with sugar until pale and fluffy.
- 2
Add the eggs one at a time, beating well after each addition.
- 3
Finely chop the almonds and fold into the mixture along with a pinch of salt and vanilla.
- 4
Gradually add the flour, mixing until a homogeneous dough forms.
- 5
Divide the dough into two portions: one for tegole and one for torcetti.
- 6
For tegole, spread the dough onto a baking sheet lined with parchment paper and bake at 180°C for 10-12 minutes until golden. Remove and quickly cut into curved rectangular shapes.
- 7
For torcetti, shape into long sticks and twist them, place on a baking sheet and bake at 180°C for 12-15 minutes until golden.
- 8
Allow to cool completely on a wire rack before storing in an airtight container.
- 9
Store in an airtight container to maintain crispness.
Chef's Tips
The secret to perfect tegole is removing them from the oven while still hot and quickly shaping them over a curved mold. Prepare the tegole and torcetti doughs separately to better manage baking times.