Torcettini Di Saint Vincent (The Twisted Cookies)
Torcettini Di Saint Vincent are delightful, yeasted cookies hailing from the picturesque region of Val d’Aosta, located in the northwestern part of Italy. These unique cookies strike a perfect balance between bread and dessert, offering a light, yeasty texture that’s crisped on the outside with a beautifully caramelized sugar coating. Their delicate crunch and subtle sweetness make them an ideal companion to a warm cup of Earl Grey tea or even a fragrant Masala Chai. Perfect for an afternoon treat or as part of a cozy gathering, these twisted cookies are sure to win over your heart with each bite.
Cuisine: Continental
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Water (warm) | 1/2 cup |
| Active dry yeast | 1-1/4 teaspoons |
| All-purpose flour (Maida) | 1-1/2 cups |
| Salt | 1/4 teaspoon |
| Unsalted butter (cold, cut into cubes) | 35 grams |
| Sugar (for rolling the cookies) | 1/3 cup |
Preparation Time
15 minutes
Cooking Time
30 minutes
Instructions
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Activate the Yeast: In a small bowl, combine the warm water with the active dry yeast. Mix well and set it aside for a few minutes to activate the yeast.
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Prepare the Dough: In a large mixing bowl, whisk together the all-purpose flour and salt. Add the cold cubed butter to the flour mixture, and using your fingers, work the butter into the flour until the mixture resembles fine crumbs.
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Incorporate the Yeast Mixture: Pour the activated yeast mixture into the flour-butter crumb mixture and gently mix until the dough starts to come together. Be careful not to overknead the dough; the goal is to form a soft ball of dough that is just combined.
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First Rise: Lightly oil a bowl and place the dough inside. Turn the dough around so that the top and bottom are greased. Cover the bowl with cling film and set aside to rise for about 1 hour, or until the dough has doubled in size.
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Chill the Dough: After the dough has risen, gently press it down to deflate it. Cover the dough again and refrigerate for at least 1 hour, or up to 24 hours for enhanced flavor and texture.
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Shape the Cookies: When ready to bake, remove the dough from the refrigerator. On a clean surface, roll the dough out into a square about 6 inches thick. Using a pizza cutter, cut the dough into equal squares. Take each square and roll it into a pencil-thin rope, about 5 inches long, using your palms.
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Coat with Sugar: Spread the sugar on a plate and roll each dough rope in the sugar to coat it evenly. This will help create the signature caramelized exterior.
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Form the Twist: Take each sugared dough rope and form it into a loop by crossing the ends over each other, forming a twisted shape. Place each twisted dough loop on a baking tray lined with parchment paper, leaving about 1.5 inches of space between each cookie.
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Second Rise: Allow the cookies to rest for about 20 minutes, letting them puff up slightly during this time.
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Bake: Preheat your oven to 160°C (320°F). Bake the cookies for 20-25 minutes, or until they are light golden in color and the sugar has caramelized into a crisp, golden crust.
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Cool and Store: Once baked, remove the cookies from the oven and let them cool on a wire rack. After cooling, store the cookies in an airtight container to keep them fresh.
Serving Suggestions
Serve your Torcettini Di Saint Vincent with a steaming cup of Masala Chai or your favorite tea. These cookies are perfect for a cozy tea-time break or as a delightful snack to share with friends and family.
Torcettini Di Saint Vincent are a celebration of Italian tradition, with a soft, fluffy interior, a lightly crispy exterior, and a lovely caramelized sugar finish. Their simple yet delicious flavor will bring a taste of Italy right into your home, making them the perfect treat for any occasion.
