Torcetti di saint-vincent

Place the flour on a pastry Board, formed a recess in the Center and put a pinch of salt and a pinch of yeast, dissolved in warm water.

Knead the ingredients with your hands, adding lots of water how much it takes to get a homogeneous dough.

Finally, gather the dough ball and let rest, covered, in a warm place for one hour.

After this time, work the dough for 15 minutes, incorporating the butter, then let it sit for another hour.

At this point you work the dough briefly, then divide it into pieces and, using your hands, give them the form of long, thin sticks.

Sprinkle the work surface with a little granulated sugar and sprinkle the sticks, making sure that they are well covered.

Divide each chopstick in segments of 10 cm in length, and then gather the ends of each piece in order to get the rings.

Place the biscuits on the baking tray lined with greased and floured aluminum foil and cook in the oven at 210 degrees for about 20 minutes.

Remove when Golden and well let them cool.

You can save cookies that day consumed not wrapping them one by one into squares of aluminum foil sheets and then in Tin boxes with lid.