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Home » Desserts » Cookies & Bars » Italian Twist Cookies

Italian Twist Cookies

By: Rosemary Published: September 4, 2019 Updated on: September 13, 2022

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These Italian Twist Cookies are a delicious cookie made with yeast. But don’t let that scare you, they are easy to make. A not too sweet Italian Cookie. Perfect for Breakfast or Snack.

Italian twist cookies falling out of a glass jar

Table of Contents

  • Italian Twist Cookies
  • How to make Italian Twist Cookies
      • Never Miss a Recipe!
  • Where do Italian Twist Cookies originate?
  • How to store Twist Cookies
  • How to Freeze Italian Twist Cookies
  • More Delicious Italian Cookies to try
  • Italian Twist Cookies
    • Ingredients US CustomaryMetric 1x2x3x
    • Instructions 
    • Nutrition

Italian Twist Cookies

I love making cookies, I love that they are simple and easy and bake up in minutes. These Italian Twist Cookies aren’t exactly simple but they are quite easy.

The thing that attracted me, was the fact that they are made with yeast. Yeast acts as the rising ingredient instead of baking powder. They turn out as a sort of doughy but not too sweet Italian Cookie.

Sprinkled with a little cane sugar before baking makes them perfect. You are going to want to eat these yummy treats anytime, breakfast or snack!

twist cookies in a white biscotti bowl

How to make Italian Twist Cookies

  • Mix the yeast and water and let sit for about five minutes.
  • In the bowl of your Stand-Up Mixer whisk together the flour and sugar.
  • Make a well in the middle and add the yeast mixture.
twist cookies how to make mixing yeast and flour
  • Start to knead then add the salt and knead for about 3-4 minutes or until smooth.
  • Cover the bowl and let rise for 1 -1 1/2 hours.
first rise of twist cookies
  • Add the softened butter a little at a time and knead until completely absorbed about three minutes.
  • Cover and let rise one hour, if the dough is very sticky, then place it for about 30 minutes in the fridge.
adding butter to the twist cookie dough
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    • Take pieces of the dough and roll into 5 1/2 – 6 inch (14cm) long ropes, then twist the ends over to form tear drops.
    • Roll the cookies in cane sugar then place on a parchment paper lined cookie sheet, let rise 30 minutes.
    how to make twist cookies dough risen and forming into drops
    • Bake in a pre-heated oven for about 20 minutes or until golden. Let cool.
    how to make twist cookies cookies dipped in cane sugar on a cookie sheet

    Where do Italian Twist Cookies originate?

    Twist cookies or Biscotti Torcetti are a leavened butter cookie which are typical of the Piedmont and Valle D’Aosta regions. They are shaped like a teardrop and are covered with cane sugar.

    Italian twist cookies on a black board with a coffee in a white cup and brown sugar in a bowl and on a spoon

    How to store Twist Cookies

    The cookies should be stored in an airtight container or bag and can be kept for up to five days at room temperature.

    How to Freeze Italian Twist Cookies

    The cookies should be placed in an airtight freezer container or freezer bag. They will keep for up to three to four months.

    More Delicious Italian Cookies to try

    • Canestrelli 
    • Italian Lemon Cookies
    • Italian Sandwich Cookies – Occhio di Bue
    • Italian Torcetti Cookies

    So if you love cookies and want to try something just a little bit different, then I hope you try these Italian Twist Cookies – Biscotti Torcetti. Enjoy!

    up close Italian twist cookies on a black board
    Italian twist cookies on a black board

    Italian Twist Cookies

    Rosemary Molloy
    These Italian Twist Cookies are a delicious cookie made with yeast. But don't let that scare you, they are easy to make. A not too sweet Italian Cookie. Perfect for Breakfast or Snack.
    4.84 from 6 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Rising Time 2 hrs 30 mins
    Total Time 3 hrs 10 mins
    Course Breakfast, cookies, Snack
    Cuisine Italian
    Servings 25 cookies
    Calories 76 kcal

    Ingredients
     
     

    • 1/2 teaspoon active dry yeast
    • 1/2 cup + 1 1/2 tablespoons lukewarm water
    • 2 cups all purpose flour
    • 1/4 cup granulated sugar
    • 1 pinch salt
    • 1/2 cup butter (softened)
    • 1/4 cup cane sugar (for rolling)

    Instructions
     

    • In a small bowl add the lukewarm water and sprinkle the yeast on top, let sit for 5 minutes then mix to combine.
    • In the bowl of a stand up mixer whisk together the flour and sugar, make a well in the middle and add the yeast mixture.
    • Start to knead with the dough hook (on speed 1 or 2) then add the salt and increase to speed #4 (no higher) and knead for about 3-4 minutes or until smooth.
    • Cover the bowl with plastic and a clean kitchen towel and let rise in a warm, draft free area for 1 – 1 1/2 hours or until doubled in bulk.
    • Then add the softened butter a little at a time while kneading, continue to knead until all the butter has been absorbed, approximately 3-4 minutes.
    • Cover the bowl again and let rise for approximately one hour, if the dough is sticky then place in the fridge for 20-30 minutes.
    • Remove the dough from the fridge and roll into 25 5 1/2 – 6 inch (14 cm) ropes. Twist the rope ends, one over the other into a teardrop shape. Roll in the cane sugar and place on parchment paper lined cookie sheets. Cover with a tea towel and let rise in a draft free warm area for 30 minutes.
    • 15 minutes before, Pre-heat oven to 350F (180C).
    • Bake the cookies for approximately 20-25 minutes or until the cookies are golden brown. Let cool before serving.

    Nutrition

    Calories: 76kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 10mgSodium: 34mgPotassium: 13mgFiber: 1gSugar: 2gVitamin A: 113IUCalcium: 3mgIron: 1mg
    Keyword Italian cookies, Italian twist cookies, twist cookies, yeast cookies
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      1. Vilma says

        February 23, 2021 at 10:44 pm

        4 stars
        Love your recipes. I just finished making these cookies. They are very good. I found it difficult when i had to add butter.

        Reply
        • Rosemary says

          February 24, 2021 at 9:14 am

          Hi Vilma, thanks so much. Make sure your butter is very soft. Take care.

          Reply
      2. Darla says

        December 31, 2020 at 7:15 am

        5 stars
        Thanks for helping out, fantastic information.

        Reply
        • Rosemary says

          December 31, 2020 at 10:13 am

          Thanks Darla, Happy New Year.

          Reply
      3. Pat Morris says

        October 1, 2019 at 3:43 pm

        Got to make these cookies. I have made Biscotti and my family loved it! Thanks for the easy to follow instructions.

        Reply
        • Rosemary says

          October 1, 2019 at 6:59 pm

          Hi Pat, thanks I hope you enjoy them.

          Reply
      4. Frances says

        September 11, 2019 at 6:37 pm

        these recipes sound delicious, so I am anxious to try some. I was looking for a recipe for Rainbow Cookies. Will you be posting one soon. Thank you, be blessed.

        Reply
        • Rosemary says

          September 13, 2019 at 8:25 am

          Thanks Frances, unfortunately I have never seen Rainbow Cookies here, I think they may be American/Italian. Although I will keep looking.:)

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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