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Category: Breads
Serving: 24 pieces
Preparation: 1:40

Italian cookies are a pure love affair and they come with a story. Torcettini is a yeasted cookie from Val d'Aosta. Nothing like a shot of espresso and these cookies. By nature Italian cookies are not intensely sweet and have a subtle crunch to it. The waft of lemon in every bite makes these cookies all the more addictive.

This recipe is adapted from Nick Malgieri’s “A Baker’s Tour” and inspired by Aparnaji Knead to Bake. A perfect cookie for a late spring afternoon break... Enjoy!


warm water- 1/2 cup
instant yeast - 1 tsp
all purpose flour - 1 1/2 cups
salt- 1/4 tsp
lemon zest- 1 tsp
unsalted butter- 40g
sugar- for rolling
Olive oil- a drizzle


1. Add the yeasy to luke warm water to activate it. Set aside till you find bubbles on top.
2. In a bowl sift the flour and salt. Rub the butter gently between your finger till it reaches a sandy texture.
3.Mix in the lemin zest. (use a microplane or a thin zester and remove only the yellow part of the skin )
3. Add the yeasted water and mix gently. Do not work the dough too much if it develops gluten the cookie will become hard.
4. Spread olive oil in a bowl and rest the dough for an hour in a warm place.
5. Dust your work surface generously with flour and topple the dough.
6. Flaten it our with your fingers and cut them into equal sized squares.
7. Roll it thin with your finger and dab the roll gently into thick sugar crystals and twist.
8. Rest the cookies for 10-15 minutes on a baking tray and bake at 160C for 15-20 minutes till they are nice and golden.

Serving Ideas

Shot of espresso or a glass of chianti.

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