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:
- Preheat the oven: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Prepare the nuts: Grind the almonds and hazelnuts in a food processor until they’re finely chopped.
- 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.
- Add the eggs and extracts: Beat in the eggs and vanilla extract. If using almond extract, add it now.
- 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.
- 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.
- 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.
- 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.
- Cool and store: Allow the Tegole to cool completely on a wire rack. Store them in an airtight container for up to 2 weeks.
