Ingredients :

• 200g of sugar
• 80g of hazelnuts
• 80g of white almonds
• 60g of butter
• 60g of white pasta flour
• 1 small packet of vanillin
• 4 egg whites.

Blend the sugar, hazelnuts and almonds in a food mixer; add the egg whites, room temperature butter, flour and vanillin. When the dough is ready, place the tegole in a baking tin (which has been lined with baking paper), giving them the usual thin circular shape. Leave to cook in the oven at 180° for 7-10 minutes.

A recommended wine to accompany it would be the Nus Malvoisie flétri, served at 14 C°.