Not Bread Stick, Not Palmier
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Like any baked goods that rely on yeast for leavening, the dough for these cookies takes some time to be ready. Your patience will be duly rewarded.
| Warm water | ½ c. |
| Active dry yeast | 1¼ tsp |
| All purpose flour | 1½ c. |
| Salt | ¼ tsp |
| Unsalted butter, cold | 2½ Tbsp |
| Sugar for rolling |
- Whisk active dry yeast in warm water, then lightly coat a medium sized bowl with some butter and set aside.
- Cut cold butter into small pieces and combine them well with flour and salt. Then add the yeast mixture to form a ball. On a slightly floured surface, fold dough onto itself 3 or 4 times or until it is smooth and no longer sticky.
- Place dough in the buttered bowl, turning it over so that the top is buttered. Cover bowl with plastic wrap and let dough rise until doubled, about an hour.
- After dough has risen, press it down to deflate it, cover bowl again and refrigerate for at least another hour.
- When you are ready to shape cookies, line cookie sheets with parchment paper, then cut dough into 24 pieces of approximately equal weight, and keep them under a piece of plastic wrap so they won‘t dry out.
- Roll a piece of dough on a sugared surface to make a pencil-thick strand of about 4 or 5-inches long, then cross one end over the other about 1-inch up from the ends. Place shaped cookies on prepared baking sheet, spacing about 1-inch apart.
- Let twisted cookies rest at room temperature for about 15 minutes. Meanwhile, preheat oven to 325 degrees Fahrenheit.
- Bake until they are lightly golden, about 20 to 25 minutes.
- Slide parchment paper with cookies on it to wire racks to cool completely. Store these Torcettini twisted shaped cookies in an airtight container.
1 NICK MALGIERI. First Edition. A Baker’s Tour - Nick Malgieri’s Favorite Baking Recipes from Around the World. HarperCollins Publishers. 2005.
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11/28/2009
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2/24/2011
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12/30/2009
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11/30/2009
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Jennifer
7/2/2009
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January 11, 2009
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5/28/2008