These simple Italian Torcetti Cookies/Biscotti are made with a few ingredients including cream. Crunchy and soft at the same time, they make the perfect breakfast or snack cookie treat. Serve them with a coffee, tea or how about a Cappuccino?!
I love the fact that Italians don’t care and will eat cake and biscuits for breakfast! Nothing like a creamy cappuccino with a slice of a simple Ciambellone. Or a few Torcetti to dunk in your morning caffe latte. Now that’s a breakfast Italian style.
- Flour – all purpose flour, it’s best to use a flour with 11% protein or higher, this will keep the cookies from spreading.
- Powdered Sugar –
- Baking powder
- Cream – be sure to use whole, heavy or whipping cream, with at least 30% fat.
- Egg yolk – adds fat to the cookie
What are Torcetti Cookies?
They are an Italian cookie that is a bit crunchy on the outside and softer on the inside. The are shaped in a twist shape that can look almost braided. They originated from the Regions of Piedmont and Valle d’Aosta.
How make them
In a mixing bowl whisk together the flour, powdered sugar, baking powder and salt.
Make a well in the middle and add the vanilla, cream and yolk, mix together with flat beaters or even a fork or spatula.
Continue until a soft compact dough forms. Move to a flat surface and knead gently a few times to bring the dough together.
Remove pieces of the dough, roll into ropes, cross the rope in the middle twisting and closing shut, 1-2 times.
Place the formed cookies on the prepared cookie sheet, sprinkle with cane or granulated sugar, chill while the oven is pre-heating.
Bake until golden. Let cool before serving.
What does Biscotti mean?
The direct translation of biscotti is baked twice. But in Italy biscotti also means cookies in general, all types and all flavors. What we consider biscotti are actually called Cantucci or tozzetti, of course it depends on the Region.
The dough can be made 2-3 days ahead of time and stored in the fridge. Knead a few times to make it easier to form the cookies.
Store the cooled cookies in an airtight container at room temperature for up to 3-4 days.
Freeze the completely cooled cookies in a freezer safe bag or container. They will keep for up to 2 months in the freezer.
Whenever you are looking for a simple and easy Italian cookie recipe that is perfect with a cup of tea or coffee or even on its own I hope you give these Easy Torcetti Cookies a try and of course let me know what you think. Enjoy!
More delicious Italian Cookies
Italian Torcetti Cookies/Biscotti
- 2 cups all purpose flour (11% or more protein)
- ¾ cup + 2 ½ tablespoons powdered/icing sugar (sifted) (110 grams)
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla
- ½ cup cream (whole/heavy or whipping cream) (120 grams)
- 1 large egg yolk
- In a mixing bowl whisk together the flour, powdered sugar, baking powder and salt.
- Make a well in the middle and add the vanilla, cream and yolk, mix together with flat beaters or even a fork or spatula, until a soft compact dough forms. Move to a flat surface and knead gently a few times to bring the dough together.
- Remove pieces, roll into ropes, approximately 8 inches (20cm) long, cross the rope in the middle 1-2 times. Place the formed cookies on the prepared cookie sheet, sprinkle with cane or granulated sugar, chill while the oven is pre-heating, approximately 15-20 minutes.
- Pre-heat oven to 350F (180C).
- Remove from the fridge and bake for 12-15 minutes or until golden brown. Let cool 5 minutes on the cookie sheet, then move to a wire rack to cool completely. Enjoy!