Twisted Cookies from the Val d’ Aosta
Published by William Morrow
This light and delicate yeast-risen cookie is a cross between a buttery bread stick and a caramelized puff pastry palmier. Torcettini were a favorite of Italy’s Queen Margherita. In fact, she liked the version in one pastry shop so much that she knighted the owner on the spot. A certificate attesting to this still hangs in the pastry shop in Saint Vincent.
You may have noticed that the name of the town is French, not Italian. Though the Val d’Aosta is not an officially bilingual region, as much French as Italian is spoken there.
Store the cookies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
Five Ingredients or LessYes
Taste and Texturebuttery, sweet
Type of Dishcookie
- 1 cup warm water, about 110 degrees
- 2½ teaspoons active dry yeast
- 3 cups unbleached all-purpose flour (spoon flour into dry-measure cup and level off)
- ½ teaspoon salt
- 5 tablespoons unsalted butter, cold
- ½ cup sugar for rolling the cookies
- 2 or 3 cookie sheets or jelly-roll pans lined with parchment or foil
2005 Nick Malgieri