TORCETTI AL BURRO (ITALIAN TWISTED BUTTER COOKIES)

They are typical yeast cookies from Piedmont, in the North of Italy, with a twisted look and a “drop” shape. They have butter in the dough that makes them light and flaky, and are rolled in sugar before being baked for an unforgettable sugary crunch.

250 g unbleached all purpose flour (I used type 1, less refined)
3.5 g dried active yeast
5 g (1 heaping tsp) sugar
1/2 tsp vanilla extract
pinch salt
100 g unsalted butter, softened
75-80 ml lukewarm water
For decorating:

1 Tbsp melted unsalted butter, for brushing
raw cane sugar (or granulated sugar) for coating

View the full recipe at sugarlovespices →