Torcetti Cookies

Torcetti cookies are a traditional Italian treat, originating from the region of Piedmont in northern Italy. The name “torcetti” comes from the Italian word torcere, meaning “to twist,” which refers to the distinctive twisted shape of these buttery, delicate cookies. The origins of torcetti are linked to the rich culinary traditions of the area, particularly the use of simple, high-quality ingredients like butter, sugar, and flour. It is believed that these cookies were first created by local bakers in the 19th century as a way to make use of leftover dough. Over time, torcetti became a beloved snack, especially popular during holidays and festive occasions. Traditionally, they are brushed with butter and dusted with sugar before baking, giving them a crispy exterior and a soft, melt-in-your-mouth interior. Their charming shape and delicious flavor have helped them become a staple in Italian pastry shops and home kitchens alike.

Torcetti, originating from the north-western part of Italy, are classic cookies with a distinctive twist. These Italian Butter Cookies, known for their delightful shape, are an ideal accompaniment for enjoying with coffee, espresso, or a cappuccino.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Servings: 28 cookies

Ingredients Method

Ingredients

  

• 1⅓ cup all-purpose flour
• ¾ tsp instant/fast action dry yeast
• ¼ cup powered sugar
• ½ cup demerara sugar (turbinado sugar)
• ⅓ cup lukewarm water
• 3 tbsp unsalted butter (melted)
• ½ tsp vanilla extract
• ½ tsp salt

Method

 

1. Preheat your oven to 350°F (180°C) and prepare 2 baking trays by covering them with parchment paper.
2. In a spacious bowl, sift the flour and incorporate the dry yeast. Integrate the sugar, salt, vanilla, and melted butter. Employ your hands to blend the ingredients, gradually adding the lukewarm water. Knead the dough briefly, just enough to shape it into a ball.
3. Cover the bowl and position it in a warm area to allow it to double in size, a process that takes approximately 1½ hours.
4. Gently deflate the dough by punching it down. Proceed to take portions of the dough to form ropes that are approximately 6 inches in length and about 1/4 inch thick. Twist each rope across itself, connecting the ends together.
5. Apply a layer of melted butter onto the surface of each twisted dough piece, followed by dipping it into the demerara sugar. Ensure that the sugar adheres to only one side of the dough. Arrange the coated dough on the baking sheet and proceed to bake for approximately 15 to 20 minutes, or until they achieve a golden hue.
6. Remove from the oven and allow them to cool completely.