Pizzicati Italian Pinch Cookies
Pizzicati are delicate Italian pinch cookies with a tender, buttery texture and a sweet jam filling tucked inside. Their name comes from the Italian word pizzicare, meaning “to pinch,” which describes the simple way the dough is folded around the filling. These charming little cookies are perfect with coffee or tea and make a beautiful addition to an Italian dessert table.
Ingredients
- 1 1/2 cups of flour
- 1 tsp. baking powder
- zest from 1 lemon
- 3/4 cup powder sugar
- 1/2 stick cold butter
- 1 egg
- 1 cup your favorite jam
- powder sugar for dusting
Instructions
- Add the flour, sugar, baking powder and lemon zest to a food processor fitted with a metal blade and mix briefly with a few pulses. Add cubed butter and pulse until you have a sandy mixture then add the egg and pulse just until well combined.
- Transfer the dough unto a lightly floured work surface and knead the dough until you have a smooth consistency. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Then bring the dough to room temperature place on a lightly floured broad and roll out until the dough is approximately 1/8 ” thick. With a round cookie cutter or glass cup cut circles about 3 inches in diameter. Place a teaspoon of jam in the center of each circle.
- Bring the sides of the dough together to close the circle, and pinch the ends firmly together to secure them.
- Place the cookies on a parchment lined baking tray and bake in a pre heated oven for 13-15 minutes.
- Let cool slightly before dusting with powder sugar.
Notes
Keep the dough chilled. Pizzicati dough is delicate, and working with it while it's cold makes it much easier to roll, fill, and pinch closed. Don't overfill the cookies with jam—a small amount is all you need. Too much filling can leak out as they bake.
Tip text