Torcetti Cookies

Torcetti Cookies : Sugar-crusted twisted cookies from Italy!

Yeasted Cookies.

Pretty smart, dontcha think?

And with a crunchy sugar crust too!

I’m tellin’ ya, these are damn cute to eat and they taste pretty darn good.

These biscuits are crunchy, not very sweet and pair very well with cold milk, hot chocolate, tea/ coffee or wine. They are delicious served warm and equally good cold, and keep very well if stored in airtight containers. Let’s get baking!

TORCETTI COOKIES Recipe | Torcettini di Saint Vincent

You’ll need –

To warm water, add sugar and yeast and mix well. Set aside for 2-3 minutes

Mix flour & salt and add cold pieces of butter to the dry mix.

With a fork, break up the butter pieces into the flour until it resembles breadcrumbs. (Or do it in the food processor)

Mix vanilla with the yeast mixture and add the liquid to the flour.

Mix together until the dough comes together. (Don’t over process or knead). Let it rest in a warm spot for an hour. The dough will look puffy.

Cover the dough with plastic wrap and chill in refrigerator for 1-24 hours.

Remove the dough and cut into equal pieces.

Roll each piece of dough between your pals to form a thin rope. Place it on a work surface that has sugar sprinkle on it and roll the rope so the sugar crusts the dough uniformly..

Form the “rope” into a loop crossing it over before the ends.

Again roll on some sugar (I used raw brown sugar)

Place on baking sheet lined with parchment paper. Let it rest for 20 minutes and the cookies will look puffed up.

Bake in preheated oven at 160 C for 25-30 minutes.

Let it cool a bit and enjoy

Torcetti Cookies

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★★★★★

4.5 from 2 reviews

• Author: Kavitha
• Prep Time: 5 hours
• Cook Time: 30 mins
• Total Time: 5 hours 30 mins
• Yield: 12 small Trcetti cookies 1x

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Ingredients

• 3/4 cup All purspose flour
• 1/8 teaspoon Salt
• 1/2 teaspoon Yeast
• 1/4 cup Warm Water
• 1 and 1/2 Tablespoons Cold Butter
• 1 teaspoon Sugar
• 1 teaspoon Vanilla extract
• Extra Sugar (Brown or regular) {For the sugar coating}
• Butter / Egg wash

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Instructions

1. To warm water, add sugar and yeast and mix well. Set aside for 2-3 minutes
2. Mix flour & salt and add cold pieces of butter to the dry mix. With a fork, break up the butter pieces into the flour until it resembles breadcrumbs. (Or do it in the food processor)
3. Mix vanilla with the yeast mixture and add the liquid to the flour.
4. Mix together until the dough comes together. (Don’t over process or knead). Let it rest in a warm spot for an hour. The dough will look puffy.
5. Punch down the dough, cover with plastic wrap and chill in refrigerator for 1-24 hours.
6. Remove the dough and cut into equal pieces.
7. Roll each piece of dough between your pals to form a thin rope. Place it on a work surface that has sugar sprinkle on it and roll the rope so the sugar crusts the dough uniformly..
8. Form the “rope” into a loop crossing it over before the ends.
9. Again roll on some sugar (I used raw brown sugar)
10. Place on baking sheet lined with parchment paper. Let it rest for 20 minutes and the Torcetti cookies will look puffed up.
11. Brush with melted butter or egg wash and bake in preheated oven at 160 C for 25-30 minutes.
12. Let it cool a bit and enjoy.

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