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Torcettini di Saint Vincent (Sugar Crusted Twisted Cookies from the Valle d’Aosta)
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Samta
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%3C/p%3E%3Cp%3ETorcettini%20are%20smaller%20versions%20of%20Torcetti%20(meaning%20small%20twists),%20and%20these%20pear/%20teardrop%20shaped%20twists%20are%20made%20of%20a%20dough%20of%20flour,%20yeast%20and%20butter%20which%20are%20shaped%20and%20then%20rolled%20in%20sugar%20before%20being%20baked.%20These%20biscuits%20are%20synonymous%20with%20the%20town%20of%20Saint%20Vincent%20in%20Valle%20d'Aosta,%20a%20small%20mountainous%20region%20in%20North-Western%20Italy,%20even%20though%20they%E2%80%99re%20well%20known%20throughout%20the%20Piedmont%20region%20as%20well.%3C/p%3E%3Cp%3EThe%20origin%20of%20these%20biscuits%20is%20believed%20to%20be%20from%20Grissini%20(breadsticks)%20which%20were%20made%20from%20the%20leftover%20scraps%20of%20bread%20dough.%20According%20to%20one%20story,%20a%20Grissini%20baker%20had%20some%20leftover%20butter%20which%20he%20needed%20to%20use%20up.%20Inspiration%20struck%20and%20he%20decided%20to%20add%20the%20butter%20to%20the%20last%20batch%20of%20his%20Grissini%20dough%20for%20the%20day.%20To%20be%20able%20to%20differentiate%20this%20lot%20of%20%E2%80%9Cbreadsticks%E2%80%9D,%20he%20rolled%20them%20in%20sugar%20and%20shaped%20them%20into%20loops,%20and%20the%20Torcetti%20was%20born.%20Torcetti/%20Torchettini%20taste%20even%20better%20when%20they%E2%80%99re%20flavoured%20with%20lime/%20lemon%20zest%20or%20anise.%3C/p%3E%3Cp%3EThese%20biscuits%20are%20crunchy,%20not%20very%20sweet%20and%20pair%20very%20well%20with%20cold%20milk,%20hot%20chocolate,%20tea/%20coffee%20or%20wine.%20They%20are%20delicious%20served%20warm%20and%20equally%20good%20cold,%20and%20keep%20very%20well%20if%20stored%20in%20airtight%20containers.%20Apparently,%20Queen%20Margaret,%20the%20wife%20of%20King%20Umberto%20I%20of%20Savoy%20loved%20these%20biscuits%20so%20much%20during%20her%20stay%20in%20Valle%20d'Aosta,%20that%20she%20gave%20her%20servants%20enough%20provisions%20to%20bake%20an%20abundant%20supply%20for%20her%20consumption.%3C/p%3E%3Cp%3ERecipe%20adapted%20from%20A%20Baker's%20Tour%20by%20Nick%20Malgieri%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EMethod%3C/p%3E%3Cp%3EDissolve%20the%20yeast%20in%20the%20warm%20water,%20in%20a%20small%20bowl%20and%20keep%20aside.%3C/p%3E%3Cp%3EPut%20the%20flour%20and%20the%20salt%20in%20the%20food%20processor%20bowl%20(or%20a%20largish%20regular%20bowl%20if%20kneading%20by%20hand)%20and%20pulse%20a%20couple%20of%20times%20to%20mix.%20Add%20the%20butter%20pieces%20and%20pulse%20until%20the%20butter%20is%20well%20mixed%20and%20the%20flour-butter%20mixture%20looks%20powdery.%3C/p%3E%3Cp%3EIf%20making%20chocolate%20Torcettini,%20remove%202%20tbsp%20all-purpose%20flour%20and%20add%20the%202%20tbsp%20unsweetened%20cocoa%20powder%20mentioned%20in%20the%20recipe.%20Don%E2%80%99t%20add%20the%20lemon%20zest/%20anise.%20Use%20orange%20zest%20and%20maybe%20add%201/%202%20tsp%20instant%20coffee%20powder%20with%20the%20flour.%3C/p%3E%3Cp%3EAdd%20the%20yeast-water%20mixture%20and%20pulse%20till%20it%20all%20comes%20together%20as%20a%20ball.%20Do%20not%20over%20process%20or%20knead.%20Place%20the%20ball%20of%20dough%20in%20a%20oiled%20bowl,%20turning%20it%20so%20it%20is%20well%20coated%20with%20the%20oil.%20Cover%20the%20bowl,%20and%20let%20the%20dough%20rise%20quite%20a%20bit.%3C/p%3E%3Cp%3EThis%20dough%20does%20not%20really%20double%20in%20volume,%20but%20it%20should%20look%20%E2%80%9Cpuffy%E2%80%9D%20after%20about%20an%20hour%20or%20so.%20When%20you%20pinch%20off%20a%20bit%20from%20the%20top%20you%20can%20see%20the%20interior%20looking%20a%20bit%20like%20honeycomb.%20Press%20down%20the%20dough%20and%20deflate%20it,%20wrap%20it%20in%20cling%20warp%20and%20refrigerate%20it%20for%20at%20least%20one%20hour%20or%20up%20to%2024%20hours.%3C/p%3E%3Cp%3EWhen%20ready%20to%20make%20the%20cookies,%20take%20the%20dough%20out%20and%20lightly%20roll%20it%20out%20into%20an%20approximately%206%E2%80%9D%20square.%20If%20the%20dough%20feels%20sticky,%20scatter%20a%20little%20sugar%20on%20it.%20Using%20a%20pizza%20wheel%20cut%20the%20dough%20into%20four%20strips%20of%20equal%20width.%20Cut%20each%20strip%20into%206%20equal%20pieces,%20by%20cutting%20across,%20making%20a%20total%20of%2024%20pieces.%20The%20measurements%20are%20not%20very%20critical%20in%20this%20part%20because%20this%20just%20makes%20it%20easier%20to%20have%2024%20equal%20sized%20bits%20of%20dough,%20as%20compared%20to%20pinching%20of%20bits%20of%20the%20dough.%3C/p%3E%3Cp%3ERoll%20each%20piece%20into%20a%20pencil%20thick%20%E2%80%9Crope%E2%80%9D%20about%205%E2%80%9D%20long.%20Sprinkle%20a%20little%20sugar%20on%20your%20work%20surface%20and%20roll%20the%20%E2%80%9Crope%E2%80%9D%20in%20it%20so%20the%20sugar%20crusts%20the%20dough%20uniformly.%20Form%20the%20%E2%80%9Crope%E2%80%9D%20into%20a%20loop%20crossing%20it%20over%20before%20the%20ends.%3C/p%3E%3Cp%3EPlace%20the%20Torcettini%20on%20parchment%20lined%20baking%20sheets,%20leaving%201%201/2%22%20between%20them.%20Leave%20them%20for%20about%2020%20minutes%20or%20so%20till%20they%20rise/%2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