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Mrke: Panificio Mulin D'Barot
Torcetti are cookies. The dough shaped into rods and sprinkled with sugar. Then, the dough is formed into drops.
Production area: Valli di Lanzo at Torino.
Recipe:
Wheat flour, water, butter, yeast, malt and salt.
Shape 10 cm long rods and seal by hand into a circle or a drop. Brush with water and sprinkle with sugar.
Lay on a baking sheet and let raise for two hours. Bake half an hour in the oven.
Torcetti are cookies. The dough shaped into rods and sprinkled with sugar. Then, the dough is formed into drops.
Production area: Valli di Lanzo at Torino.
Recipe:
Wheat flour, water, butter, yeast, malt and salt.
Shape 10 cm long rods and seal by hand into a circle or a drop. Brush with water and sprinkle with sugar.
Lay on a baking sheet and let raise for two hours. Bake half an hour in the oven.
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