Italian Twisted Cookies (Vegan Torcetti with Kinako) | Sensible Plate

How to make Italian twisted cookies (vegan torcetti with kinako). Torcetti is a traditional Italian cookie (biscuit) with several variations, but I added a Japanese twist ;). It is typically made with butter, but I substituted it with oil. You can also use vegan butter. I incorporated kinako (roasted soybean flour commonly used in Japanese cuisine), which gives it a rich, nutty flavor. You should be able to find kinako in most asian grocery stores. Hope you enjoy it!

No Music version here:


150g all purpose flour
50g kinako
120g warm water (100-110F)
3/4 tsp instant yeast (amount will vary depending on kind)
1/4 tsp salt
1 tsp lemon zest
2 tbsp canola oil
Cane sugar for coating

Combine and mix all ingredients (except sugar) to form dough.
Knead dough for a few minutes.
Let dough ferment for 1 to 1 1/2 hrs. (depending on temp.)
Form cookies and coat with cane sugar.
Bake for 30 mins at 325F. (time & temp. vary)

Sensible Plate is about inspired vegan cooking.

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Music: “Better Days” by LAKEY INSPIRED

Licensed under a Creative Commons License.

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2 thoughts on “Italian Twisted Cookies (Vegan Torcetti with Kinako) | Sensible Plate

    1. Thanks for noticing and providing feedback! My goal is to create a sense of harmony in my videos.

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