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Torcetti Cookies - ItalianCookies.com
Torcetti: Piedmont’s Classic Twisted Cookies
Torcetti come from north-western Italy, where bakers have perfected these charming, twisted cookies for generations. Also called Italian butter cookies, they are small, buttery, and full of flavor. Their signature twist isn’t just for looks, helps each cookie bake evenly and adds a satisfying crunch.
Torcetti are made with simple, high-quality ingredients: butter, sugar, and flour. Some recipes add a hint of vanilla or almond extract to enhance the flavor. Before baking, the cookies are brushed with butter and lightly dusted with sugar, creating a delicate crisp on the outside while keeping the inside tender and melt-in-your-mouth.
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Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups (300g) all-purpose flour
  • 1 cup (225g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract (optional)
  • Pinch of salt
  • Extra 2 tbsp butter for brushing
  • 3 tbsp granulated sugar for dusting

Equipment

  • Hand or stand mixer
  • Knife or cookie cutter (optional, for uniform twists)

Instructions
 

  1. Preheat oven: Set to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. 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.
  3. Add flour and salt: Gradually mix in the flour and a pinch of salt until a smooth dough forms.
  4. Chill dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes. This makes it easier to shape.
  5. 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.
  6. Brush and sprinkle: Lightly brush each cookie with melted butter and sprinkle with sugar for a golden, sweet finish.
  7. Bake: Place the baking sheet in the oven and bake 12–15 minutes, or until the cookies are lightly golden on the edges.
  8. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chill the dough: Refrigerating the dough for 30 minutes makes it easier to handle and helps maintain the twisted shape during baking.
Uniform twists: Try to roll each piece of dough to the same thickness (about ¼ inch) for even baking.
Sugar topping: For extra crunch, sprinkle sugar on top just before baking. You can also use coarse sugar for a sparkly finish.
Easy shaping: If the dough is too soft to twist, chill it a little longer or lightly flour your hands and the work surface.