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An overhead shot of intorchiate in a basket, served with an espresso.
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Intorchiate Recipe (Italian Almond Cookie Twists)

An authentic treat from South Italy, Intorchiate is perfect for your coffee breaks or anytime-of-the-day snack. Crunchy cookie twists with a dusting of sugar; topped with whole almonds --- simply delicious!
Prep Time45 mins
Cook Time25 mins
Resting Time1 hr
Total Time2 hrs 10 mins
Course: Snack
Cuisine: Italian
Servings: 16
Calories: 117kcal
Author: Neriz


  • 1 & 1/2 cup + 1 tbsp flour, (250 grams)
  • 1/3 cup sugar, (plus 3 tbsp for coating)
  • 1 & 1/2 tsp baking powder
  • 2 tbsp butter, (28 grams), softened
  • 3 tbsp + 1 tsp olive oil
  • 1/3 cup + 2 tsp white wine
  • 50 pcs almonds, whole, blanched
  • pinch of salt


Preparing intorchiate dough:

  • Start by combining flour, one-third cup of sugar, baking powder, and salt in a food processor; then mix.
  • Add butter, olive oil, and white wine.
  • Pulse to combine until you see a dough starts to form.
  • Transfer the dough to a flat surface and knead slightly, forming it into a ball.
  • Wrap the ball of dough with plastic.
  • Place the dough in the refrigerator for at least an hour to chill.

Forming the cookie twists:

  • Remove the plastic from the dough and cut it into 16 equal portions.
  • Form each part into a log that is about 11-inches long.
  • Form each log into a cookie by (see images above for reference):
    a) Twisting from the middle of the log and crossing it to the other side to form the first hole.  b) Cross the other side of the log on top of the other to form the second hole. c) Make both ends of the log meet at the bottom and pinch them together to form the last hole.

Baking your intorchiate Pugliese:

  • Coat one side of the cookie with the remaining sugar.
  • Place the cookie on a baking tray lined with a baking sheet.
  • Place an almond on each hole, with all of them pointing on one end of the cookie.
  • Preheat your oven to 180°C (350°F) and finish forming all the cookies.
  • Keep a distance of about 1-inch between each cookie in the tray.
  • Place the baking tray in the oven for about 25-28 minutes.
  • Remove your Italian almond cookie twists from the oven and allow them cool.
  • Serve.



  • Cook's Tip #1:  Place the dough back in the refrigerator when you have yet to work on them. It's easier to form the dough when it is not too soft.
  • Cook's Tip #2:  If you have a weighing scale, use it to weigh the dough for each cookie for easier handling of each portion.
  • Cook's Tip #3:  Do not hesitate to pull the dough (log) a bit when forming the cookie --- again, easier to do if the dough is not too soft.
  • Cook's Tip #4:  Before placing your intorchiate in the oven, push all the almonds back in each cookie.  It ensures that they will not be pushed out once the cookies expand.


Calories: 117kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 53mg | Potassium: 37mg | Fiber: 1g | Sugar: 4g | Vitamin A: 44IU | Calcium: 32mg | Iron: 1mg