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Crispy breadsticks

Grissini

Snacks

Thin, long, and crispy breadsticks, a typical feature of Piedmontese cuisine, are ideal for accompanying a glass of wine or as a snack before a meal.

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Recipe from Schnobby, ThePacker, Klaus Eifert and 2 other contributors, adapted by Recette de cuisine · · updated on

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Grissini are thin, long breadsticks, a traditional specialty of the Piedmont region. They are often served as a snack with wine or as an appetizer before a meal, adding a crispy and flavorful element to any table.

Ingredients and directions

  • Prep time30 min
  • Cook time20 min
  • Resting45 min
  • Total1 hr 35 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodFour
  • Estimated cost$4.11 $0.34 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

12 people
  • $0.64
  • $0.53
  • $0.00
  • $0.08
  • $0.53
  • $0.08
  • $0.40
  • $1.85

Prices from US supermarkets for 5 of 8 ingredients; Belgian prices for the rest.

Directions

  1. Mix the flour, semolina, and sugar together. Dissolve the crumbled yeast in the center with a little warm water, cover, and let it rest for a few minutes.
  2. Add the warm water and oil, mix well, season, and knead for about 10 minutes until a smooth, elastic dough forms. Add the spices if desired.
  3. Dust the dough with flour, cover it, and let it rise for about 30 minutes in a warm place.
  4. Thoroughly knead the dough, divide it in half, and then shape each half into a rectangle approximately 40 cm long and 8 mm thick. ≈ 10 min
  5. Cover and let it rest for another 30 minutes.
  6. Brush with water or water mixed with egg white, sprinkle with coarse salt, lightly crushed, and spices, dust with a little flour or semolina, and then quickly roll. ≈ 4 min
  7. Cut the dough into 8mm wide strips and twist them by hand. ≈ 8 min
  8. Bake on a baking sheet in a preheated oven at approximately 200 °C for about 20 minutes, or until they are lightly golden.
  9. Then, let them dry on a wire rack in the oven at 50 °C until they are completely dry.

The bill

Grissini

  • 400 g of wheat flour (preferably strong, or T65 flour)$0.64
  • 100 g of durum wheat semolina$0.53
  • 1/2 cup of sugar$0.00
  • 2 tablespoons of salt$0.08
  • 3 tablespoons of olive oil$0.53
  • Large sea salt$0.08
  • 1 egg white (optional)$0.40
  • Flour and semolina for the work surface$1.85

Total$4.11

that's $0.34 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 400 g of wheat flour (preferably strong, or T65 flour)
  • 100 g of durum wheat semolina
  • 1/2 cup of fresh yeast or 1 packet of dry yeast
  • 275 ml of lukewarm water
  • 1/2 cup of sugar
  • 2 tablespoons of salt
  • 3 tablespoons of olive oil
  • Large sea salt
  • 1 egg white (optional)
  • pepper, thyme, oregano, rosemary, caraway or fennel, depending on preference
  • Flour and semolina for the work surface

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