AOSTA VALLEY - Torcetti
SKU:
Torcetti (Italian Sugar Twist Cookies)
Total Time: 1 hour 50 minutes
Makes: 26 cookies
Ingredients
- 9 oz Molino Signetti flour
- ½ cup lukewarm water
- 4 oz butter, softened
- 1.7 oz sugar
- ½ tsp brewer’s yeast
- Pinch of salt
- 3.5 oz cane sugar (for coating)
Instructions
- Dissolve the brewer’s yeast in the lukewarm water. In a large bowl, combine the flour, granulated sugar, and a pinch of salt. Add the yeast mixture and knead until a smooth, even dough forms.
- Place the dough in a bowl, cover with plastic wrap, and let it rise at room temperature for 1 hour.
- Transfer the dough to a floured work surface. Gradually knead in the softened butter until fully absorbed and the dough is smooth. Return the dough to the bowl, cover, and let rise for another hour until doubled in size.
- Once risen, place the dough in the refrigerator to rest for at least 30 minutes.
- On a lightly floured surface, divide the dough into small portions. Roll each into a rope and twist into the classic torcetti shape. Roll each cookie in cane sugar and place them on a parchment-lined baking tray.
- Preheat the oven to 355°F (180°C). Bake the torcetti for about 25 minutes, or until golden and crisp.
- Let the cookies cool on a wire rack before serving.
BUON APPETITO!
