Food Recipes Hub

Cookies “Torchetti” Recipe

Italian cookies are very easy to prepare and delicious. There are many cooking options.

CourseChildren’s Food Ideas, Desserts Dishes, Holiday Food Ideas
CuisineItalian Cuisine
KeywordFor Experienced, Medium

Servings

Cook Time

100minutes

Servings

Cook Time

100minutes

Ingredients

Dough:

2glasses Flour wheat / Flour
150gram Buttersoft
100ml Light beer / Beer
Vanilinto taste

For sprinkling torchetti:

2teaspoons Cinnamon
4tablespoons Brown sugarcan be the usual

Instructions

In principle, everything is done very simply. Butter and flour are crushed into crumbs
Add vanilla, pour in the beer and mix the dough with your hands until it comes together in a ball. The ball may be dangling, do not pay attention. In the process of kneading the dough, a little more flour may be required. Beer can be replaced with mineral water or white wine. The first is not prohibited, and the second is welcome) Put the finished dough in a bag and put it in the refrigerator for 1 hour.
Knead the finished dough a little, divide it into parts, roll up the sausages and cut them into pieces the size of a walnut.
Mix sugar and cinnamon. Place on a board or in a flat plate. Roll each piece of dough into a flagellum and roll several times in a mixture of sugar and cinnamon.
We twist the rings by squeezing the tips or just crossing them, like me. We spread it on a baking sheet, which is better to cover with baking paper or a silicone mat. Bake at a temperature of 200 degrees for 10-12 minutes, until they are slightly browned, do not over-dry.
I have half of the specified norm for 1 baking sheet. Cookies are better to eat cold. Not over-dried, it is crumbly when bitten off.
And then I got carried away… I, like a good Italian housewife, knead more than one norm, and I get a lot of dough. But, since I’m not an Italian hostess, I have much less patience, and I’m just tired of “winding up” flagella. As a result, I still got a baking tray for baking pretzels with sugar and cinnamon…
… and a spiral baking tray. With sugar, cinnamon and flaxseed.
But that didn’t satisfy me either. I rolled out the dough for the next baking sheet thinly, sprinkled with dry adjika, salt, flaxseed and mozzarella (so as not to offend Italians with self-will). Roll it up, slice it and roll it into pretzels. The result was a very beautiful and delicious cookie.
Well, and a very lazy version of spicy cookies – biscuit, rough, rustic. Roll out the dough the size of a baking sheet, sprinkle with everything necessary and mark with deep grooves (I do with the blunt side of the knife) into the desired pieces. It is baked, and then simply breaks down according to the intended grooves.
“Torchetti” is a sugar cookie with butter, common in the Piedmont region of Italy and included in the list of traditional Italian foods.

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