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1
Measure the water into a bowl, then whisk in the yeast.
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2
Set aside until needed.
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3
In a food processor fitted with the steel blade, pulse the flour and salt a couple of times to mix.
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4
Add the butter and pulse until the butter is finely mixed in but the mixture is still powdery, about 15 pulses.
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5
Add the yeast mixture all at once, and pulse until the ingredients form a ball.
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6
Invert the bowl to remove the dough: Carefully remove the blade first, then put the dough into a buttered bowl, turning the dough over so that the top is buttered.
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7
Cover the bowl with plastic wrap and let the dough rise until it is doubled in bulk, about an hour.
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8
After the dough has risen, press it down to deflate it.
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9
Chill for at least 1 hour and up to 24 hours.
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10
When you are ready to form the cookies, remove the dough from the refrigerator and press it into an 8-inch square.
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11
Scatter some of the sugar on the work surface if the dough is sticky.
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12
Cut the square of dough into eight 1-inch strips.
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13
Cut each strip into 6 equal pieces, to make 48 pieces in all.
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14
Roll a piece of the dough on a sugared surface under the palms of your hands to make a pencil-thick strand about 4 to 5 inches long.
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15
Form a loop by crossing over the ends about 1 inch up from the ends, as in the illustration, right.
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16
As the torcettini are formed, place them on the prepared pans, leaving about 1 1/2 inches in all directions around the cookies.
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17
Set racks in the upper and lower thirds of the oven and preheat to 325 degrees.
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18
Let the cookies stand at room temperature until they puff slightly, about 15 or 20 minutes.
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19
Bake the cookies until they are light and the sugar has caramelized to a light golden crust, about 20 to 25 minutes.
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20
Change the position of the pans from upper to lower rack and vice versa, also turning them back to front at least once during baking.
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21
If your oven gives strong bottom heat, stack 2 pans together for baking on the lower rack, to provide insulation.
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22
Slide the papers from the pans to racks to cool the cookies.
