It's that time of the month again....WE KNEAD TO BAKE TIME... :) and this time I made it to the deadline. This month's baking challenge is about Italian yeasted cookies. I had never heard of them, till +Aparna Balasubramanian announced the challenge at the beginning of this month. The recipe is quite simple and low on added sugar. The cookies are flavorful, somewhat like pretzels...crispy on the outside, and bready on the inside....
From Aparna's description:
""Torcettini are smaller versions of Torcetti (meaning small twists), and these pear/ teardrop shaped twists are made of a dough of flour, yeast and butter which are shaped and then rolled in sugar before being baked. These biscuits/ cookies are synonymous with the town of Saint Vincent in Valle d'Aosta, a small mountainous region in North-Western Italy, even though they’re well known throughout the Piedmont region as well.
This recipe is adapted from the one in Nick Malgieri’s “A Baker’s Tour”. Traditionally these biscuits/ cookies are shaped by rolling out bits of dough into “ropes” and then pinching the ends together to form a “teardrop” shape. These are shaped by crossing the rope of dough near the ends to pretty looking twists.""
I made them chocolate flavored, and covered them with orange zest flavored sugar and sprinkles.
