Torchetti (Italian cookies)
12 servings
30 minutes
Torchetti is an exquisite Italian cookie originating from Piedmont. These miniature rings of crispy dough, coated in sugar, offer a subtle aroma of butter and a pleasant caramel sweetness. Their texture is both airy and slightly flaky, making each crumb a true delight. In Italy, torchetti are often served with a cup of espresso or a glass of wine, enhancing moments of coziness and leisurely conversation. Simple to prepare yet possessing a refined taste, they make a wonderful treat for any occasion – whether it's a family tea time or a festive table.
1
Mix flour, baking powder, and salt.
- Wheat flour: 440 g
- Baking powder (raising agent): 10 g
- Salt: pinch
2
Add butter.
- Butter: 200 g
3
Rub the flour with butter into crumbs.
4
Add water.
- Water: 6 tablespoons
5
Knead a soft, elastic dough.
6
Tear off balls the size of a walnut from the dough, roll them into a sausage shape, and connect the ends.
7
Coat in sugar.
- Sugar: 200 g
8
Bake at 180 degrees for 15-20 minutes.
