I remembered Italy with its delicious Torchetti sugar cookies. This unusual cookie, made in the form of a droplet, with a crispy sugar crust and airy flesh is a traditional baking of the Italian region, so my mistress, whom I lived with, very often baked them at home. And I, helping her to sculpt “Torchetti”, little by little asking the secrets of cooking, and quickly was able to master the recipe for Italian homemade cookies. It turned out to be absolutely easy to prepare, even a beginner could do it. Today, on “I love to cook,” I want to tell you how to make torcetti at home.
- flour - 250-300 grams;
- water - 100 milliliters;
- cane sugar (substitute plain white) - 50 grams
- butter - 125 grams;
- dry yeast - 3 grams;
- salt is a pinch.
Italian cookies "Torchetti". Step by step recipe
- In warm water, add yeast, 1 tablespoon of sugar and a pinch of salt. This amount of dry yeast can be replaced with 10 grams of pressed yeast. Mix everything until completely dissolved.
- Sift the flour and add in small parts to the liquid, mix well. You should go a little more than a glass of flour (200-220 grams), and the result is an elastic, soft dough. Transfer it to a clean, dry bowl and cover with cling film or linen towel.
- We put the dough in a warm place for 1.5-2 hours, so that it fits.
- Meanwhile, we cut the butter into thin slices, 0.5 centimeters thick, and leave at room temperature - according to the recipe we will need soft butter.
- We put the dough on the work surface sprinkled with flour, slightly pressing the cake with your hands. Put slices of soft butter on a thin layer on top and mix them with the dough. As soon as they interfered with one serving, add the next.
- The dough must be kneaded to a homogeneous, elastic mass. If the dough sticks to your hands, then feel free to add flour. As a result, the consistency of the mass will resemble a very soft, flexible plasticine.
- We shift again into a bowl and leave to approach, for about 40-60 minutes.
- From the approached dough we separate small pieces and roll them into a sausage. The thickness of the sausages should be approximately 1.5 centimeters.
- Cut sausages 10 centimeters long and pinch the edges, giving the shape of a droplet. Bread them on all sides in brown sugar. If you don’t have brown cane sugar, replace it with a regular one.
- Put the “Torchetti” on a baking sheet covered with parchment and send it to the oven preheated to 200 degrees. Cookies are baked for about 15-20 minutes, until browning. So that they do not burn, I put a bowl of water on the bottom of the oven.
Italian sugar "Torchetti" are ready! They exceeded expectations - not a single photo can convey the true taste! Golden crisp coated with caramel sugar, and inside they are airy. Cookies just crumble in your mouth, leaving a delicious sweet aftertaste. This treat can be served with tea, coffee and other drinks. In general, according to Italian tradition, “Torchetti” is served for wine for dessert.
Bon Appetit with “I Love Cooking”!