Sweet Tegole

To prepare the sweet tiles, start by toasting the almonds and hazelnuts: line a baking sheet with parchment paper and place the almonds and hazelnuts on it 1. Bake in a preheated static oven at 300°F for 30 minutes or at 265°F for 25 minutes if using a convection oven. After this time, let everything cool and then peel the almonds and hazelnuts with your hands, then transfer them to a mixer along with half of the total sugar amount 2. Blend for a few seconds, until everything is crumbled 3.

Transfer the almond and hazelnut flour to a large bowl and add the butter that you have previously melted 4, mix until compact, helping yourself with a spatula 5. Add the vanilla seeds, pour the flour into a sieve and sift it directly into the bowl containing the mixture 6, mix well and set aside.

Now place the egg whites in a bowl and whip them with an electric mixer 7. As soon as they start to whip, add the other half of the sugar 8 and continue until you get a fluffy and frothy mixture. Then combine the whipped egg whites with the mixture 9.

Mix with a spatula to blend and obtain a homogeneous mixture 10. Line the baking sheet again with parchment paper and place small amounts of dough, about 0.35 oz each, 1-1.5 inches apart. Flatten each drop of dough with the back of a spoon 11, forming circles with a diameter of about 2.75 inches and thin 1/2 millimeter. To make this operation easier, wet the back of the spoon so that the dough does not stick too much to the surface. Once this operation is complete, bake in a preheated static oven at 355°F for 8 minutes or at 320°F for 3-4 minutes if using a convection oven. When they are slightly crunchy and browned, take them out of the oven and place them on a rolling pin, in this way they will dry and acquire their typical curved shape 12. All you have to do is serve your sweet tiles accompanied by an excellent dry white wine!