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Italian Twist Cookies

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


 

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 until smooth.
  • Cover the bowl and let rise until doubled.
first rise of twist cookies
  • Add the softened butter a little at a time and knead until completely absorbed.
  • Cover and let rise, if the dough is very sticky, then place it in the fridge.
adding butter to the twist cookie dough
  • Take pieces of the dough and roll into 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.
how to make twist cookies dough risen and forming into drops
  • Bake in a pre-heated oven 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

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.
Prep Time 15 minutes
Cook Time 25 minutes
Rising Time 2 hours 30 minutes
Total Time 3 hours 10 minutes
Course Breakfast, cookies, Snack
Cuisine Italian
Servings 25 cookies
Calories 76 kcal

Ingredients
 
 

  • ½ teaspoon active dry yeast
  • ½ cup + 1 1/2 tablespoons lukewarm water
  • 2 cups all purpose flour
  • ¼ cup granulated sugar
  • 1 pinch salt
  • ½ cup butter (softened)
  • ¼ 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 – 1½ 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 twenty five 5½ – 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.

Notes

The cookies should be stored in an airtight container or bag and can be kept for up to five days at room temperature.
The cookies should be placed in an airtight freezer container or freezer bag. They will keep for up to three to four months.

Nutrition

Calories: 76kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 34mg | Potassium: 13mg | Fiber: 1g | Sugar: 2g | Vitamin A: 113IU | Calcium: 3mg | Iron: 1mg
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10 Comments

  1. My great grandma made these when I was a kid. The difference is she used ready made bread dough. These were always a family favorite with every wedding.

  2. 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.

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

  4. 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.

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

4.84 from 6 votes (4 ratings without comment)

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