Torcetti al burro

Torcetti al burro are typical Piedmontese cookies, characterized by a spiral shape and a crunchy surface, thanks to the presence of sugar that caramelizes during baking. Here is the recipe:

Ingredients

• 500 g of type 00 flour
• 200 g of cold butter
• 150 g of sugar
• 100 ml of lukewarm water
• 1 packet of dry yeast (or 25 g of fresh brewer’s yeast)
• A pinch of salt
• Granulated sugar as needed for garnishing

Preparation

1. Dissolve the brewer’s yeast in the lukewarm water and let it rest for a few minutes.
2. In a large bowl, pour the flour, salt, and sugar, and mix.
3. Cut the cold butter into small cubes and add it to the flour. Work the mixture with your fingertips or with a food processor until it becomes sandy.
4. Add the yeast dissolved in water to the flour and butter mixture and start kneading until a homogeneous mass is obtained.
5. Transfer the dough onto a lightly floured surface, cover it with a cloth and let it rise in a warm place for about 1 hour, or until it doubles in volume.
6. After rising, take the dough and divide it into many small pieces of about 30 g each.
7. With your hands, create slightly elongated rolls and then fold them into a horseshoe shape.
8. Roll the torcetti in granulated sugar, making sure the sugar sticks well to the entire surface.
9. Place the torcetti on a baking tray lined with parchment paper, leaving some space between them.
10. Bake at 180 °C for about 15-20 minutes or until they are golden brown.
11. Remove the torcetti from the oven and let them cool on a wire rack before serving.

Curiosity

The peculiarity of these cookies is the double texture: a slightly crunchy crust on the outside, due to the caramelized sugar, and a soft and crumbly interior. The name “torcetti” comes from their spiral shape, which resembles a small press, a tool widely used by past bakers to crush and shape the dough.