Pizzicati (Italian Pinch Cookies)
Pizzicati, also known as Italian Pinch Cookies, are delicate shortbread treats filled with jam. Their light texture and subtle sweetness make them a delightful accompaniment to coffee or tea.
- Yield: This recipe makes approximately 30 cookies, depending on the size of your cookie cutter.
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1½ cups (190g) all-purpose flour
- ½ cup (65g) cornstarch
- ½ cup (60g) powdered sugar, plus extra for dusting
- ½ teaspoon baking powder
- Zest of 1 lemon (optional)
- ½ cup (113g) unsalted butter, softened
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- Approximately ¼ cup (60g) of your favorite thick jam (e.g., strawberry, apricot, or fig)
Instructions
- Prepare the Dough:
- In a large bowl, whisk together the flour, cornstarch, powdered sugar, baking powder, and lemon zest (if using).
- Add the softened butter, egg, and vanilla extract to the dry ingredients. Mix with an electric mixer on low speed until the mixture begins to come together, then increase to medium speed until a smooth dough forms.
- Chill the Dough:
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to 1 hour. Chilling helps the dough firm up, making it easier to handle.
- Shape the Cookies:
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about ¼ inch (6mm) thickness.
- Use a 2 to 2.5-inch (5-6cm) round cookie cutter to cut out circles from the dough.
- Place a small dollop (about ½ teaspoon) of jam in the center of each circle.
- Gently bring two opposite sides of each circle towards the center over the jam and pinch them together firmly to seal, creating the characteristic “pinch” shape. To ensure they stay sealed during baking, you can dampen your fingertips with a little water and pinch again.
- Bake:
- Arrange the cookies on the prepared baking sheet, spacing them about an inch apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Finish:
- Once the cookies are completely cooled, dust them lightly with powdered sugar before serving.
Notes
- Ensure the butter and egg are at room temperature before starting to allow for better incorporation and a smoother dough.
- Using a thick jam helps prevent it from leaking during baking.
- If the dough becomes too soft while shaping the cookies, place it back in the refrigerator for a few minutes to firm up.
Find it online: https://recipe.newsvks.com/pizzicati-italian-pinch-cookies/