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Print Recipe
Cookies "Torchetti" Recipe
Italian cookies are very easy to prepare and delicious. There are a lot of cooking options.
Cook Time 100 minutes
Servings
Ingredients
Dough:
For sprinkling torchetti:
Cook Time 100 minutes
Servings
Ingredients
Dough:
For sprinkling torchetti:
Instructions
  1. In principle, everything is done very simply. Butter and flour are ground into crumbs
    In principle, everything is done very simply. Butter and flour are ground into crumbs
  2. Add the vanilla, pour in the beer and stir the dough with your hand until it comes together in a ball. The ball may be loose, do not pay attention. During the process of kneading, a little more flour may be needed. Beer can be replaced with mineral water or white wine. The first is not forbidden, and the second is welcome) Put the finished dough in a bag and put it in the refrigerator for 1 hour.
    Add the vanilla, pour in the beer and stir the dough with your hand until it comes together in a ball. The ball may be loose, do not pay attention. During the process of kneading, a little more flour may be needed. Beer can be replaced with mineral water or white wine. The first is not forbidden, and the second is welcome)
Put the finished dough in a bag and put it in the refrigerator for 1 hour.
  3. We will knead the finished dough a little, divide it into parts, roll up the sausages and cut them into pieces the size of walnuts.
    We will knead the finished dough a little, divide it into parts, roll up the sausages and cut them into pieces the size of walnuts.
  4. Mix the sugar and cinnamon. Pour on a Board or in a flat plate. Each piece of dough is rolled into a flagellum and rolled several times over a mixture of sugar and cinnamon.
    Mix the sugar and cinnamon. Pour on a Board or in a flat plate. Each piece of dough is rolled into a flagellum and rolled several times over a mixture of sugar and cinnamon.
  5. We twist the rings by squeezing the tips or just crossing them, like me. Spread on a baking sheet, which is better to cover with baking paper or a silicone Mat. Bake at 200 degrees for 10-12 minutes until lightly browned, do not over-dry.
    We twist the rings by squeezing the tips or just crossing them, like me. Spread on a baking sheet, which is better to cover with baking paper or a silicone Mat. Bake at 200 degrees for 10-12 minutes until lightly browned, do not over-dry.
  6. I have on 1 baking sheet leaves half of the specified rate. Cookies are better to eat cold. Not over-dried, it is crumbly when biting.
    I have on 1 baking sheet leaves half of the specified rate.
Cookies are better to eat cold. Not over-dried, it is crumbly when biting.
  7. And then I got carried away... I, as a good Italian hostess, knead more than one norm and I got a lot of dough. But, since I'm not an Italian hostess , I have much less patience and I'm just tired of" twirling " flagella. In the end, I still got a baking tray of pretzels with sugar and cinnamon...
    And then I got carried away... I, as a good Italian hostess, knead more than one norm and I got a lot of dough. But, since I'm not an Italian hostess , I have much less patience and I'm just tired of" twirling " flagella. In the end, I still got a baking tray of pretzels with sugar and cinnamon...
  8. ... and the spiral pan. With sugar, cinnamon and Flaxseed.
    ... and the spiral pan. With sugar, cinnamon and Flaxseed.
  9. But I wasn't satisfied with that either. The dough for the next baking sheet I thinly rolled out, sprinkled with dry ajika, salt, Flaxseed and mozzarella (so as not to offend Italians with self-will). Rolled it up, cut it, and rolled it into pretzels. As a result, it turned out very beautiful and delicious cookies.
    But I wasn't satisfied with that either. The dough for the next baking sheet I thinly rolled out, sprinkled with dry ajika, salt, Flaxseed and mozzarella (so as not to offend Italians with self-will). Rolled it up, cut it, and rolled it into pretzels. As a result, it turned out very beautiful and delicious cookies.
  10. Well, and quite a lazy version of a sharp cookie - a biscuit, a rough one, a rustic one. The dough is rolled out the size of a baking sheet, sprinkled with everything you need and marked with deep grooves (I do the blunt side of the knife) into the desired pieces. It is baked, and then just breaks down along the intended grooves.
    Well, and quite a lazy version of a sharp cookie - a biscuit, a rough one, a rustic one. The dough is rolled out the size of a baking sheet, sprinkled with everything you need and marked with deep grooves (I do the blunt side of the knife) into the desired pieces. It is baked, and then just breaks down along the intended grooves.
  11. "Torcetti" is a sugar cookie with butter, common for the region of Piedmont in Italy and included in the list of traditional Italian food products.
    "Torcetti" is a sugar cookie with butter, common for the region of Piedmont in Italy and included in the list of traditional Italian food products.

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