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Torcetti piemontesi (twisted cookies)
Here we say that once you have started eating them, you can’t stop! They are so good that you will stop only when the packet is empty! And it will take very little time! Typical cookies of the territory where I live, the name comes from their twisted shape. The authentic recipe is carefully, and jealously, kept by a baker who does not want to tell the secret only I few people know. This is my own recipe (I have been by inspired by Lorenzo Vinci’s recipe, specialist in culinary culture). This time I have baked them perfectly: tasty, crumbly, sweet to the right point. Warning! This recipe is very rich in butter! Put your diet aside for short while! Word of nutritionist!Print
- 250 gr Cake flour type 00
- 50 gr Sugar
- 100 gr Butter
- 100 ml Water
- Honey the tip of a tbsp
- 2 gr Active dry yeast
- Caster sugar to flour to taste
- Combine the yeast with 100ml of lukewarm water and the honey. Let sit for 5 minutes.
- Sift the flour onto a pastry-board and place it in the shape of a volcano where you put salt, 50g of sugar, diced butter at room temperature, and the mixture with the yeast.
- Knead vigorously until a soft elastic dough forms. Make a ball and put it into a bowl. Cover with a tea-towel and let rise for about 1 hour in a warm place far from our streams.
- Punch the dough down and roll it out with a rolling pin to 4 inches (1cm) thickness.
- Shape ropes with your hands-about 5-6 inch (12-15 cm) long and 2 inch (0,5 cm) thick.
- Bring the ends together and pinch so you have a kind of drop shape. Brush the torcetti with a little water and evenly roll them in caster sugar.
- Let sit for over half an hour.
- Bake at 180°C (356°F) for 15 minutes until golden brown and caramelized.
- Take out of the oven, let cool and serve with a cup of hot tea.