Cookstr.com

Twisted Cookies from the Val d’ Aosta

Updated February 23, 2016

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.

48 cookies

Cooking Methodbaking

CostInexpensive

Moderate

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet

Recipe Coursesnack

Equipmentfood processor

Five Ingredients or LessYes

Mealtea

Taste and Texturebuttery, sweet

Type of Dishcookie

Ingredients

  • 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

Instructions

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