Wondering if anyone has a Torchetti Cookie recipe that they care to share. Looking for one like they make at the Cle Elum Bakery in Cle Elum WA. I think they have some cardamon in them.
Is it a loop-shaped cookie that is similar to a sweet breadstick? If so you will have an easier time finding a recipe if you use the traditional Italian spelling, TORCETTI. They are most often made plain or with anise but you could use cardamom (vanilla or cinnamon might be nice too).
Here is a typical recipe:
We received a letter from someone named Gloria in Vancouver, WA —she recently found the recipe requested here, and mailed it (USPS) to us. She writes:
"Saw this request on your site at least 2 yrs ago. Finally came across the recipe again in a 20 yr old issue of Northwest Living Magazine. Guess I need to clean out some things!"
And here's the recipe, spelled "Torchetti Cookies" and from Cle Elum, WA:
2 packages yeast
1.25 cups warm water
5.5 cups all purpose flour
1 lb butter at room temp
1/2 cup sugar
2 tsp salt.
Mix the yeast and the water, then add 1 cup of the flour and the sugar. Let sit for about 15 minutes, then add all the other ingredients. Mix, and chill for 6 hrs.
Roll golfball sized pieces of dough into pencil-sized strips on a board covered w/ a bit of granulated sugar. Shape into horseshoes with the ends just barely touching, and bake at 375 degrees for 8-10 mins.
The recipe says it makes 18-24 cookies, but Gloria notes that it actually makes much more!
This original post is a bit old now, but I figure when it comes to cookies, it's better late than never!
Will try recipe as written first. Will be driving through Cle Elum on Saturday after Thanksgiving. Hope the bakery is open, will definitely grab a dozen. Going to possible make Wednesday before Thanksgiving. Great opportunity to compare. Dave MP is the one who got the recipe mailed to him and posted.
re: Dave MP
the photo with the cute man seems different from the way this recipe above shapes the cookie.
shape into horseshoes with the ends just barely touching, isn't that a circle or square?it's early and I'm not thinking right. looking again it appears like a teardrop.
what is the texture of the cookie and is it sort of like a barely sweet bread dough? sorry but I'm not understanding this cookie. not being negative, just need explaining is all.
ok, I'm gonna just bite the bullet and make it now.
I have a weird schedule tonight for work so I have the hours to let chill.
I'll report back after I get the dough made and it's chilling as to my thoughts after I do that.
maybe tasting the dough would help.
gad I am soooo tempted to toss in cardamom/anise as two of the recipes call for.
should I bite the bullet and do without as this above recipe calls for...............suggestions please.
I'm willing to use ingredients called for just to see the results.
love new cookie ideas.
problem, I only have White Lily Flour as my prized gift from girlfriend in Atlanta or $20 for a 20lbs bag of Semolina flour from that market where I bought the Diamond Crystal Kosher salt.
which do I use for these cookies please? I'll wait for advice.
re: Dave MP
ok, admit to being impatient.
I made the dough and it's in the frig now.
it is very nondescript in flavor even though I decided to crush a few  mixed green and black combined cardamom seeds into the mixture.
very non sweet too. hum....we'll see in 6 hours if it's a cookie I'll do again or not.
think the first cookie sheet will be as is and if not sweet enough, I can roll in colored sugar to add sweetness and crunch. again, a rebel.
this is a "to each his or her own" thing.
couldn't and didn't wait.
don't think it would have made a difference in the texture and for sure not the flavor of the cookie. I made and rolled in colored sugar. didn't think the dough had any flavor plus not sweet at all. I baked and gave first to my husband who said, "hum, tastes like pizza dough."
not what I was hoping to hear.
not trying to be difficult or negative but I have to do something to the dough before and after I bake them plus before I take them to my night shift tonight.
made some changes to the dough; simply because I didn't want to dump the ingredients.
added 3 heaping T of brown sugar to dough, plus 1/2 crushed chocolate/white chips and added cinnamon sugar to the colored sugar.
re: iL Divo
they're in the cooling stage before tasting.
here's how they look after the changes.
not saying for a second that anyone should make these changes, I just did.
after tasting, hubby said 'much better' and I said, 'yes but still bread-ish not cookie-ish.'
he said, 'yep'. he then took another and I finished the first which says something.
I obviously did something wrong from the get go.
why the yeast and a good amount of yeast at that.
is this suppposed to be a risen cookie because my yeast is new and my flour just opened
for the making of the dough today.
any idea how I goofed or what I did wrong?
for the person that posted the pictures and then decided to add a touch of their own to make them taste more like you would like. If you are ever going to stop at Cle Elum Bakery and do try their Torchetti's you will notice they are pretty bland as myself been eating them for like 50+ years and it is just the way they are. Kind of like a bread stick with sugar. Thank you for sharing your pictures and thoughts.