May 012013
 

These cute cookies hail from Italy and the name is synonymous to the town of Saint Vincent in Valle d’ Aosta, a small mountainous region of North Western Italy. I love to cook recipes or food that are unique to a particular region which provides a slight insight about their tastes in particular. I was wrong with my assumption that breads were the one that needed yeast but this cookie made it to my list of firsts as they are indeed the first yeasted cookies that I’ve made and tasted.

1

29

The cookies taste quite unique too and you’ll be pleasantly surprised by the sudden burst of lemon zest with crunchy sugar crust on the outside and soft pillowy inside making it by far the best cookies in terms of texture and taste that’s one of a kind. I had to mentally and physically spat my hand every now and then after they were popped out of the oven as the wonderful aroma of these freshly baked cookies were unbelievably resisting for me to stray away. I had to rush myself in clicking some decent pictures not to mention their cute appeal.

24

 

Recipe adapted from (Adapted from A Baker’s Tour by Nick Malgieri)

Step-by-Step Pictorial:

MG 5599MG 5600

Add yeast to a bowl of warm water. Dissolve and keep aside for it to proof. In a food processor, pulse flour and salt until mixed. Add butter and pulse until well mixed and the flour-butter mixture is powdery.
Add yeast-water mixture and pulse until everything comes together and the dough resembles that of a ball. Do not over process or knead. In a well-oiled bowl, place the dough turn it once to coat oil on all sides. Cover the bowl with a clean kitchen towel and let the dough rise for about an hour.The dough doesn’t double but after the hour it will be puffy and when pinched the inside will look like a honeycomb. Press down the excess gas and deflate it. Cling wrap the dough and refrigerate it for at least an hour or up to 24 hours. Preheat oven to 325F. Remove the cookies from the refrigerator when ready and lightly roll the dough into 6″ square. If the dough is sticky, scatter a little sugar on it. Using a sharp knife or pizza wheel cut the dough into four equal strips vertically and cutting them further into 6 horizontally making a total of 24 equal pieces. The measurements need not be perfect, the goal is to get equal pieces of dough to get a fairly equal size and shaped cookies.

MG 5601MG 5603

Roll each piece into a pencil thick rope about 5″ long. Gently roll each rope on sugar and fold the rope one on top of another forming a loop. Place the Torcettini on a parchment paper lined cookie sheet leaving about 1 1/2″ of space between each of them. Let the cookies sit for about 20 minutes to puff about a bit. Bake them on the preheated oven for about 25 minutes or until they are golden brown. Cool cookies completely on wire rack and store them in airtight container though I doubt they need much of storing as they seem to disappear like smoke almost immediately. This recipe makes about 24 and are best eaten the same day. Enjoy!!!

6

Sugar Crusted Twisted Cookies [Torcettini Di ST.Vincent ]

Yield: 24

Ingredients

  • Warm Water (about 110 F) -- 1/2 cup
  • Active Dry Yeast (or 1 tsp instant yeast) -- 1 1/4 tsp
  • All Purpose Flour -- 1 1/2 cups
  • Salt -- 1/4 tsp
  • Lemon/Lime Zest -- 1 tsp
  • Unsalted Butter (cold and cut into small pieces) -- 40 gms (about 3 Tbsp)
  • Sugar for rolling the cookies -- about 1/3 cup

Instructions

  1. Add yeast to a bowl of warm water. Dissolve and keep aside for it to proof.
  2. In a food processor, pulse flour and salt until mixed. Add butter and pulse until well mixed and the flour-butter mixture is powdery.
  3. Add yeast-water mixture and pulse until everything comes together and the dough resembles that of a ball. Do not over process or knead. In a well-oiled bowl, place the dough turn it once to coat oil on all sides. Cover the bowl with a clean kitchen towel and let the dough rise for about an hour.
  4. The dough doesn't double but after the hour it will be puffy and when pinched the inside will look like a honeycomb. Press down the excess gas and deflate it. Cling wrap the dough and refrigerate it for atleast an hour or up to 24 hours.
  5. Preheat oven to 325 F. Remove the cookies from the refrigerator when ready and lightly roll the dough into 6" square. If the dough is sticky, scatter a little sugar on it. Using a sharp knife or pizza wheel cut the dough into four equal strips vertically and cutting them further into 6 horizontally making a total of 24 equal pieces. The measurements need not be perfect, the goal is to get equal pieces of dough to get a fairly equal size and shaped cookies.
  6. Roll each piece into a pencil thick rope about 5" long. Gently roll each rope on sugar and fold the rope one on top of another forming a loop. Place the Torcettini on a parchment paper lined cookie sheet leaving about 1 1/2" of space between each of them. Let the cookies sit for about 20 minutes to puff about a bit.
  7. Bake them on the preheated oven for about 25 minutes or until they are golden brown. Cool cookies completely on wire rack and store them in air-tight container though I dough they need much of storing as they seem to disappear like smoke almost immediately. This recipe makes about 24 and are best eaten the same day. Enjoy!!!

Notes

If making chocolate Torcetti, remove 2 tbsp all-purpose flour and add the 2 tbsp unsweetened cocoa powder. Don't add the lemon zest/ anise. Use orange zest and maybe add 1/ 2 tsp instant coffee powder with the flour. The rest of the recipe and the method remains the same.

http://sizzlingveggies.com/cakes-and-bakes/cookies-biscotti/sugar-crusted-twisted-cookies-torcettini-di-st-vincent/

 

Thank you for visiting Sizzlingveggies.com. If this is your first time here -- a Warm Welcome. Get ready with your chef hat, apron, and a big SMILE to cook some tasty recipes from around the world. Don't hesitate to join my Facebook Fan Page where I share my passion for cooking, baking, blogging and never ending sizzling recipes.

Share and Enjoy

You might also like:

  5 Responses to “Sugar Crusted Twisted Cookies [Torcettini Di ST.Vincent ]”

  1. We ve missed you around Jay!!! welcome back and how are you?? the cookies look swell

  2. Wow these look so delicious.. i can’t wait to try making them.

  3. these sound yummy!

  4. Your Torcettini di St. Vincent look Marvelous! Valle d’Aosta is one of my favorite Northern areas in Italy.

 Leave a Reply

(required)

(required)

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>