Torcetti are traditional Italian butter cookies originating from Piedmont and the Aosta Valley. These two regions both claim the origin of the Torcetti recipe, making it a cherished treat in northern Italy.
Torcetti are oval-shaped, twisted cookies with a crisp, crumbly texture that melts in your mouth.
They are perfect for breakfast, dipped in a cup of café latte, or enjoyed as a snack with hot tea. You can also serve them as a delightful dessert after lunch or dinner, paired with a small glass of fortified wine for an authentic Italian experience.
What makes Italian Butter Cookies like Torcetti so unique is their crispness, achieved through a double rising process. First, the dough is left to rise until it doubles in size. Then, softened butter is added in small chunks, and the dough is kneaded until smooth. Afterward, the dough rests for a second rise, allowing it to develop its distinctive texture.
To shape the cookies, the dough is rolled into thin strands, twisted at the ends—hence the name torcetti, meaning “twisted”—and formed into teardrop shapes. Before baking, the cookies are coated in brown sugar on both sides. During baking, the sugar caramelizes, creating a golden, crispy crust that makes Torcetti so irresistible.
Torcetti al Burro are a true delicacy and a shining example of Italian pastry-making, boasting a long and rich history.
Follow my step-by-step recipe and tips to learn how to make these traditional Italian twisted butter cookies at home!
Ingredients
Prep Time: 40 Mins | Leavening Time: 2 Hours | Cook Time: 20 Mins | Servings: ~20 torcetti cookies
- 250 g (2 cups) all-purpose flour
- 50 g (¼ cup) granulated sugar
- 5 g (1 teaspoon) fine salt
- 120 g (½ cup) unsalted butter, softened
- 2 g (½ teaspoon) active dry yeast
- 120 ml (½ cup) lukewarm water
- Brown sugar, for decoration
Instructions
Step 1) - Start making Torcetti cookies by dissolving the dry yeast in the lukewarm water. Stir well until the yeast is fully dissolved and set aside.
Step 2) - In a large bowl, combine the flour, fine salt, and granulated sugar. Stir the dry ingredients together.
The First Rise
Step 3) - Next, pour in the yeast mixture (water and yeast from Step 1). Use a spoon or your hands to mix the ingredients together until the dough starts to come together.
Begin kneading the dough with your hands directly in the bowl. Keep gathering all the ingredients until they form a smooth and uniform dough. This may take 5–7 minutes of kneading.
Once the dough is ready, cover the bowl with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free spot and let the dough rise for about 1 hour, or until it has doubled in size.
The Second Rise
Step 4) - After the first rise, transfer the dough to the bowl of a stand mixer fitted with the dough hook attachment. If you don’t have a stand mixer, you can continue kneading by hand, but it will require more effort.
Add the softened butter, one small piece at a time, while kneading at medium speed. Allow each piece of butter to be fully absorbed before adding the next one. This step is key to achieving a soft and rich dough.
Step 5) - Once all the butter is incorporated, transfer the dough back to the mixing bowl. Cover it again and let it rise for another hour, or until it has doubled in size.
TIPS: #1 If the dough feels too sticky to handle, sprinkle in a little extra flour or lightly flour the sides of the bowl. #2 If the dough becomes too soft due to the butter, refrigerate it for about 30 minutes to firm it up before kneading.
Shape the Torcetti
Step 6) - Once the dough has risen for the second time, lightly flour a clean work surface or a pastry board. Divide the dough into small pieces, about 15 g (½ ounce) each.
Using your fingertips, roll each piece of dough into a thin strand about 1 cm (½ inch) thick and 15–20 cm (6–8 inches) long.
Take each strand of dough and twist it by rolling the ends in opposite directions to create the classic torcetti look.
Step 7) - Once twisted, shape the strand into a teardrop or oval by joining the two ends together. Gently press the ends to seal them.
If you prefer, you can also shape them into a bow by crossing the ends over one another before pressing them together.
Pour some brown sugar onto a plate or shallow bowl. Dip each torcetto into the sugar, coating it completely on all sides. Be sure to press the cookie lightly into the sugar to ensure it sticks well. The brown sugar will caramelize during baking, creating a delicious crispy crust.
As you finish coating each torcetto with sugar, place it on a baking dish lined with parchment paper. Make sure to leave enough space between each cookie, as they will puff up and spread slightly during baking.
Bake the Torcetti
Step 8) - Preheat your oven to 180°C (355°F) in static mode. Bake the torcetti in the preheated oven for about 25 minutes, or until they are puffed up and golden brown.
Keep an eye on them as they bake, as the sugar can darken quickly. Once baked, remove the dish from the oven and allow the cookies to cool completely on a wire rack.
Once cooled, arrange the torcetti on a tray or in a decorative basket. Serve them with coffee, tea, or even a glass of fortified wine for a true Italian treat.
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- Canestrelli Recipe
- Brutti ma Buoni: Ugly but Delicious Italian cookies
- Amaretti Cookies Recipe
- Baci di Dama Cookies
- Cantucci Recipe
Storage
You can store Torcetti at room temperature in an airtight container, such as a tin or glass jar, to keep them fresh. They will stay crisp and delicious for up to 7 days.
Tips and Variations
Small issues can sometimes arise when making Torcetti, but they’re easy to fix:
- If the Torcetti turn out too dry, simply brush them with melted butter before coating them in brown sugar.
- If the dough feels too soft or sticky to handle, place it in the refrigerator for at least 30 minutes before shaping the cookies.
Torcetti aren’t just a delicious after-dinner treat or snack—they’re also perfect for the holidays. Serve them at the end of your Christmas Eve dinner or Christmas lunch to add a sweet, festive touch.
They also make wonderful homemade gifts. Wrap them in clear bags and tie them with a colorful ribbon for a thoughtful and tasty present that your guests will love.
For extra flavor, you can customize the dough with a few simple additions:
- Add the grated zest of an organic lemon or orange for a citrusy twist.
- Mix in a teaspoon of anise seeds or a splash of vanilla extract to make them even more aromatic and irresistible.
Origin of Torcetti
The origin of Torcetti is a topic of friendly debate between two Italian regions: Piedmont and the Aosta Valley. Both the Lanzo and Biella valleys in Piedmont and the town of Saint Vincent in the Aosta Valley have famous versions of this treat.
It’s likely that these sweet cookies were born by chance in the rural areas between the two regions. They may have started as a way to use up leftover bread dough, which was rolled in sugar or honey to make a simple, sweet breadstick for children.
For this reason, it’s hard to trace the exact origins of the recipe. However, by the 18th century, torchietti—twisted cookies made from bread dough, coated in honey and sugar, and baked in the oven—were already well-known.
Their popularity continued to grow, and in 1854, Giovanni Vialardi, the pastry chef for the House of Savoy, included the recipe for Torcetti in his Treatise on Cooking.
Torcetti became a symbol of the House of Savoy’s culinary tradition. In fact, Queen Margaret adored them, and they were always present on her table!
Recipe Card
Torcetti al Burro (Traditional Italian Butter Cookies)
Ingredients
- 250 g flour - 2 cups
- 50 g granulated sugar - ¼ cup
- 5 g salt - 1 teaspoon
- 120 g unsalted butter - ½ cup, softened
- 2 g yeast - ½ teaspoon active dry yeast
- 120 ml water - ½ cup, lukewarm
- brown sugar for decoration
Instructions
- Start making Torcetti cookies by dissolving the dry yeast in the lukewarm water. Stir well until the yeast is fully dissolved and set aside.
- In a large bowl, combine the flour, fine salt, and granulated sugar. Stir the dry ingredients together.
The First Rise
- Next, pour in the yeast mixture (water and yeast from Step 1). Use a spoon or your hands to mix the ingredients together until the dough starts to come together.
- Begin kneading the dough with your hands directly in the bowl. Keep gathering all the ingredients until they form a smooth and uniform dough. This may take 5–7 minutes of kneading.
- Once the dough is ready, cover the bowl with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free spot and let the dough rise for about 1 hour, or until it has doubled in size.
The Second Rise
- After the first rise, transfer the dough to the bowl of a stand mixer fitted with the dough hook attachment. If you don’t have a stand mixer, you can continue kneading by hand, but it will require more effort.
- Add the softened butter, one small piece at a time, while kneading at medium speed. Allow each piece of butter to be fully absorbed before adding the next one. This step is key to achieving a soft and rich dough.
- Once all the butter is incorporated, transfer the dough back to the mixing bowl. Cover it again and let it rise for another hour, or until it has doubled in size.
Shape the Torcetti
- Once the dough has risen for the second time, lightly flour a clean work surface or a pastry board. Divide the dough into small pieces, about 15 g (½ ounce) each.
- Using your fingertips, roll each piece of dough into a thin strand about 1 cm (½ inch) thick and 15–20 cm (6–8 inches) long.
- Take each strand of dough and twist it by rolling the ends in opposite directions to create the classic torcetti look.
- Once twisted, shape the strand into a teardrop or oval by joining the two ends together. Gently press the ends to seal them.
- Pour some brown sugar onto a plate or shallow bowl. Dip each torcetto into the sugar, coating it completely on all sides. Be sure to press the cookie lightly into the sugar to ensure it sticks well. The brown sugar will caramelize during baking, creating a delicious crispy crust.
- As you finish coating each torcetto with sugar, place it on a baking dish lined with parchment paper. Make sure to leave enough space between each cookie, as they will puff up and spread slightly during baking.
Bake the Torcetti
- Preheat your oven to 180°C (355°F) in static mode. Bake the torcetti in the preheated oven for about 25 minutes, or until they are puffed up and golden brown.
- Keep an eye on them as they bake, as the sugar can darken quickly. Once baked, remove the dish from the oven and allow the cookies to cool completely on a wire rack.
- Once cooled, arrange the torcetti on a tray or in a decorative basket. Serve them with coffee, tea, or even a glass of fortified wine for a true Italian treat.
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