Pizzicati (Italian Pinch Cookies) Recipe
Pizzicati are delicate Italian pinch cookies made from a tender, buttery dough filled with sweet strawberry jam. These charming cookies are shaped by pinching their edges to create a unique folded appearance, baked until just lightly golden, and dusted with powdered sugar for a delightful finish. Perfect for teatime or as a sweet treat, pizzicati offer a subtle lemon zest aroma paired with the fruity jam center for a classic Italian flavor.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Total Time: 1 hour 35 minutes
- Yield: 30 to 40 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups (215 g) all purpose flour
- 1/4 cup (30 g) powdered sugar, plus more for dusting
- 1/4 cup (30 g) cornstarch
- 1/2 teaspoon baking powder
- Zest of 1 lemon
Wet Ingredients
- 10 tablespoons (140 g) unsalted butter, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 egg
- 1/3 cup strawberry jam
Instructions
- Mix dry ingredients: In a large bowl, combine the flour, powdered sugar, cornstarch, baking powder, and lemon zest. Whisk together until evenly mixed to ensure the flavors and leavening agents are distributed.
- Add the wet ingredients: Add the softened butter, vanilla extract, and egg to the dry mixture. Using a hand mixer, beat on low speed until the flour is just moistened, then increase to medium speed and beat for 3 to 4 minutes until the dough forms a loose, grainy mixture. Use a rubber spatula to scrape down the bowl and knead the dough briefly by hand or spatula until it becomes cohesive and slightly sticky.
- Wrap the dough and chill: Shape the dough into a 1-inch thick disk on a sheet of plastic wrap. Wrap tightly and refrigerate for one hour to firm up the dough and improve handling during shaping.
- Roll out the cookie dough: Lightly flour a clean countertop (avoid excess flour to keep the dough slightly sticky). Roll the chilled dough between two sheets of parchment paper into a circle less than 1/4 inch thick (about the thickness of two quarters). Use a 2 1/2-inch biscuit or cookie cutter to cut out 30 to 40 circles, transferring each to a baking sheet. Repeat until all dough is used.
- Fill and pinch the cookies: Place 1/2 teaspoon of strawberry jam in the center of each dough circle. Lift the sides and pinch the tops together about three fingertips wide, leaving the ends open. Fold the pinched top down to one side to create the characteristic folded shape. Arrange the cookies on the baking sheet about 1 inch apart as they will not spread during baking.
- Bake the cookies: Bake in a preheated 350°F (175°C) oven for 12 to 14 minutes until the bottoms are lightly golden and the jam spreads slightly at the open ends. The cookies should remain pale on top without significant browning.
- Cool and dust the cookies: Remove from the oven and transfer to a wire rack to cool completely. Once cool, dust generously with powdered sugar before serving to enhance presentation and add sweetness.
Notes
- Ensure the butter is softened to room temperature for easier mixing and a tender dough.
- Chilling the dough is essential for easier handling and to preserve the shape during baking.
- Do not roll the dough too thick; less than 1/4 inch thickness is key to getting the correct texture and appearance.
- Use a small amount of jam to prevent leaking during baking.
- Cookies can be stored in an airtight container for up to 3 days to maintain freshness.
Keywords: Pizzicati, Italian cookies, pinch cookies, strawberry jam cookies, lemon zest cookies, Italian desserts, baked cookies
