Signor Mautino is a great confectioner,
now he’s over 80, but he keeps on working
and selling all the typical cakes and chocolates and cookies,
which are one of the pride of Torino gastronomy.
Here I’m sitting on a bag of fresh home baked “Torcetti”,
a very typical sort of piedmonts biscuits.
Signor Mautino graciously offered me the whole bag…yummy!
And he gave me also the recipe…
Torcetti (Little Twists)
1 lb. Butter
5 cups sifted flour
1/2 cup warm milk
1/2 Tbsp. Sugar
1 Tbsp. Anise flavoring
1 yeast cake ((I use one dry package))
2 eggs, beaten
1 lb powdered sugar
Mix butter with milk, sugar and anise. Stir in the yeast and let set til
dissolved and starts to rise. Add yeast mixture to flour. Beat in eggs.
Add more flour if necessary. Knead lightly. Let rise about 1 hour.
Cover bread board with confectioners sugar. Break off small pieces of
dough, roll into long strips and shape into figure eights, crescents,
twists or knots. Place on greased baking sheet and bake at 375 degrees
for 12 to 15 minutes. You can roll again in powdered sugar when just
warm. Taste them first and decide. Yields 6 dozen cookies.
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