My aunt Paola often brought these delicious cookies as a gift to my mother. I searched to find the recipe and finally, after months of trying, I found the recipe that was ideal for me. Its inventor is Barbara Barbieri, whom I thank, even if I don’t know her. As usual, I also modified it to make it two-tone!
Ideal to nibble on their own or in the ice cream.

Tegole (tiles): egg white, cocoa and hazelnuts crunchy cookies

  • Preparation time: 40 minutes
  • Ingredients for about 80 cookies
  • Difficulty: Average difficult recipe

  • Ingredients
  • For the meringue:
  • 200 g of egg whites (about the whites of 5 eggs)
  • 200 g of sugar
  • For the cocoa version:
  • 300 g of hazelnuts
  • 40 g of bitter cocoa
  • 160 g of all-purpose flour
  1. Instructions
  2. Preheat the oven to 350°F with fan function.
  3. Beat the egg whites with an electric whisk. When they are already swollen and white, start adding the sugar mixing until it dissolves completely, forming a firm meringue.
  4. In a bowl add the sifted flour, cocoa and hazelnuts. Pour over the meringue and mix gently.
  5. Put the mixture in a plum cake mold.
  6. Bake for about twenty-five minutes.
  7. Remove from the oven and let cool completely (at least a couple of hours).
  8. Preheat the oven to 300° F with fan function.
  9. Cut the cookies very thin, about 1 mm. Place them on the baking sheets lined with baking paper and bake them in the oven for about ten to fifteen minutes.

Tips to ensure the success of the dish:

  • Do not add the sugar immediately to the egg whites otherwise you risk compromising the whipping.
  • It would be advisable to sift the flour and cocoa at least twice.
  • To cut the cookies more easily I put the cooked dough in the freezer for at least 15 minutes to make it hard and easier to cut.
  • The cooking times are absolutely indicative and depend a lot on the oven. The second baking of the biscuits is only to dry the mixture to make it crunchy and therefore the heat must be moderate because they must not darken.