The BUTTER TORCETTI are biscuits from the Piedmont tradition that should never be missing on the table or in the pantry during festive days, ready to be nibbled on every occasion. Their crunchy structure and the intense aroma that characterizes them make them a truly delicious specialty, to try again and again even for those who weren’t born under the Mole…
Making these little cookies doesn’t require much effort and, if you follow the photo-recipe or watch the video, you’ll see it’s a piece of cake. Few ingredients, very simple dough, short baking times: they’re the classic pastry you can prepare even at the last minute and in large quantities, perhaps when you suddenly find out you have guests. Also, if stored in an airtight container and kept away from humidity, they can last for a long time — perfect for greedy kids and adults who stay forever young…
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 26-27 torcetti
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 2/3 cup butter
- 5 tbsp sugar
- 1 1/2 tbsp honey
- 2 vials almond extract
- 2 tbsp rum
- 2 1/2 tbsp sugar
FOR THE BUTTER TORCETTI YOU’LL NEED
- 1 Bowl
- 1 Baking sheet
- Parchment paper
PREPARATION BUTTER TORCETTI
The preparation of BUTTER TORCETTI is very easy and quick.
In a bowl place the flour and the cold butter cut into pieces. Work quickly (without overheating the butter) until you obtain a sandy mixture. Add the sugar, the honey, the rum, and the vials of almond extract.
Start mixing the ingredients with a fork and then work them with your hands until you obtain a smooth and homogeneous dough. If you don’t want to get your hands dirty you can make the dough in a stand mixer using the paddle attachment.
Once you have the dough, break off pieces of about 18 g (about 2/3 oz) and shape them into small logs about 10 cm (about 4 in) long. Close the ends, giving them an oval shape, and roll them in the sugar.
Arrange the butter torcetti on a baking sheet lined with parchment paper and bake them in a preheated conventional oven at 356°F (180°C) for 20 minutes.
When the butter torcetti are baked and a nice amber color, remove them from the oven and let them cool completely.
STORAGE
Butter torcetti can be kept for several days if stored well inside a tin box or an airtight container.
VARIATION
If these little cookies are intended for children you can omit the rum and replace it with the same amount of orange juice or milk (about 2 tbsp).
