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Twisted butter cookies from Piedmont, caramelized with sugar, are perfectly crunchy. These traditional mediterranean biscuits are a family breakfast and snack favorite.
Dissolve the active dry yeast in 1 tablespoon warm water. Let stand for 5–6 minutes until bubbly to activate.
Combine the flour and salt in a large mixing bowl. Add cold unsalted butter in chunks and cut it in using fingertips for flaky texture.
Incorporate the yeast mixture and egg yolk into the bowl. Mix until a soft, smooth dough forms without overworking.
Cover the dough with plastic wrap and let it rest at room temperature for 1 hour to rise slightly. The dough should become pliable but not double in size.
Divide the dough into 16 pieces. Roll each into a thin rope, twist into a loose ring, and coat in extra sugar for caramelization.
Arrange twisted rings on a parchment-lined baking sheet, spacing 1 inch apart. Rest 20 minutes while preheating oven to 375°F.
Bake for 16–18 minutes until golden brown, rotating the pan halfway for even color and crunch. Cool on wire racks for complete crispness.
