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
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!
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.
- 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.
- 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.
- 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.
- Bake in a pre-heated oven for about 20 minutes or until golden. Let cool.
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.
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
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!
Italian Twist Cookies
- 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)
- 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.