Traditional Italian cookies (Torchetti)
4 servings
55 minutes
Torchetti is a traditional Italian cookie from the Piedmont region, known for its delicate, crispy texture and pleasant sweet taste. These exquisite cookies, coated in sugar, develop a caramel crust when baked, making them particularly appetizing. Torchetti are perfect for accompanying morning coffee or evening tea, and their simplicity in preparation and harmonious blend of butter and sugar create true comfort. Historically, torchetti were associated with village bakers who made these treats with minimal ingredients but maximum care. Today they remain a symbol of homemade Italian baking that brings generations together over a cup of aromatic espresso or cappuccino.
1
Sift the flour with the baking powder and make a mound.
- Wheat flour: 250 g
- Baking powder (raising agent): 1 teaspoon
2
Add soft butter, salt, and 2-3 tablespoons of sugar.
- Butter: 100 g
- Salt: to taste
- Sugar: 100 g
3
Add 2-3 tablespoons or a little more of warm water, adjust as needed.
4
Knead a soft dough and let it rest for 15-20 minutes.
5
Shape the dough into thin sausages about 8-10 cm long and 1 cm in diameter.
6
Coat them in the remaining sugar, join the ends to form oval pretzels.
- Sugar: 100 g
7
Place on a baking sheet lined with parchment and bake in a preheated oven at 180 degrees until lightly golden.
8
If coated in sugar on both sides, it's better to flip it during the process to prevent the sugar from burning.
