Torcetti Cookies: Piedmont’s Beloved Twisted Treats
Have you ever tried torcetti? They’re these delightful Italian cookies from Piedmont, up in northern Italy. The name comes from the word “torcere,” which means “to twist.” Makes sense, right? Their shape is what makes them so special! Small and buttery, each cookie is a little crunchy bite of joy.
So, here’s a fun fact: bakers whipped up the first torcetti back in the 19th century using just a few simple ingredients—think butter, sugar, and flour. Many times, they were a smart way to use up leftover dough. Can you believe how they’ve transformed from those humble beginnings into a holiday favorite? You’ll find them at family gatherings and special celebrations everywhere.
Before they hit the oven, these cookies get a nice brush of butter and a sprinkle of sugar. It’s a simple trick that gives them that gorgeous golden, crispy outside while keeping the inside soft and melt-in-your-mouth good. Plus, that twisted shape? It’s not just for looks—it helps them bake evenly and gives each bite a wonderful crunch.
These days, you can’t walk into an Italian pastry shop—or even a cozy kitchen—without stumbling upon torcetti. Families love pairing them with coffee, cappuccino, or tea. And honestly, they make such a thoughtful gift or a classy addition to any dessert spread. Some folks even jazz them up with hints of almond or vanilla, cocoa, or a light dusting of icing sugar.
You know, every torcetto tells a little story about Italian culture. They’re more than just sweet snacks; they’re like a warm hug of Piedmontese tradition, artisanal skill, and the simple joy of sharing something homemade with loved ones.
Ingredients
Equipment
Instructions
- Preheat oven: Set to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix butter and sugar: In a large bowl, beat the softened butter with sugar until light and creamy. Add vanilla and almond extract, if using, and mix until combined.
- Add flour and salt: Gradually mix in the flour and a pinch of salt until a smooth dough forms.
- Chill dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes. This makes it easier to shape.
- Shape cookies: Divide the dough into 36 equal pieces. Roll each piece into a thin rope, about 4–5 inches long. Twist each rope into a spiral or simple twist and place on the prepared baking sheet.
- Brush and sprinkle: Lightly brush each cookie with melted butter and sprinkle with sugar for a golden, sweet finish.
- Bake: Place the baking sheet in the oven and bake 12–15 minutes, or until the cookies are lightly golden on the edges.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Serve Torcetti
Torcetti are best enjoyed fresh with a warm drink. Serve them alongside coffee, espresso, cappuccino, or tea for a classic Italian pairing. Their buttery flavor and delicate crunch make them a perfect companion to a mid-morning snack or afternoon treat.
For gatherings or festive occasions, arrange torcetti on a platter with other Italian pastries like biscotti or amaretti. They also make charming gifts—place a few in a decorative tin or wrap in parchment paper with a ribbon.
For an indulgent twist, serve torcetti with a small bowl of chocolate or hazelnut spread for dipping. Each bite delivers a taste of Piedmontese tradition, combining simple ingredients with artisanal charm.
Storage
Torcetti stay fresh for up to 1 week when stored in an airtight container at room temperature. Keep them in a cool, dry place, away from direct sunlight and humidity to maintain their crisp exterior and soft interior.
For longer storage, you can freeze torcetti. Place cooled cookies in a freezer-safe container or zip-top bag, separating layers with parchment paper. They’ll keep well for up to 3 months. To enjoy, simply thaw at room temperature for 30–60 minutes before serving.
Avoid storing torcetti in the refrigerator, as this can make them lose their delicate texture and become slightly chewy.
