Pizzicati, or Italian pinch cookies, are delicate, buttery pastries filled with fruit preserves or jam. These elegant cookies get their name from their unique “pinched” shape, which seals in the flavorful filling. Perfect for tea-time, holidays, or any occasion, pizzicati are as charming as they are delicious.
Why You’ll Love This Recipe
- Buttery, melt-in-your-mouth texture with a burst of fruity filling.
- Simple ingredients that yield an impressive result.
- Easy to customize with your favorite jams or preserves.
- Beautiful presentation for parties, gifting, or a sweet indulgence.
- A traditional Italian recipe with a modern twist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Egg yolks
- Vanilla extract
- Fruit preserves or jam (e.g., apricot, raspberry, or fig)
Directions
- Prepare the Dough:
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Beat in the egg yolks and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Shape the dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
- Shape the Cookies:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.
- Use a round cookie cutter (about 2.5 inches in diameter) to cut out circles.
- Place a small dollop of jam in the center of each circle.
- Gently pinch two opposite sides of the circle together to form the signature pizzicati shape.
- Bake the Cookies:
- Transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Serve:
- Dust with powdered sugar for an elegant finish, if desired.
Servings and Timing
- Servings: Approximately 24 cookies
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
Variations
- Nutella Filling: Substitute jam with a dollop of Nutella for a rich, chocolatey center.
- Citrus Zest Dough: Add lemon or orange zest to the dough for a bright, zesty flavor.
- Almond Dough: Replace some of the flour with almond flour for a nutty twist.
- Holiday Flair: Use red and green jams for a festive touch.
- Savory Option: Fill with savory fillings like herbed cream cheese for a unique appetizer.
Storage/Reheating
- Storage: Store pizzicati in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze unbaked cookies for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.
- Reheating: Serve at room temperature; no reheating needed.
FAQs
1. Can I use store-bought dough?
Yes, but homemade dough provides the best flavor and texture for pizzicati.
2. What type of jam works best?
Thicker jams or preserves work best as they are less likely to leak during baking.
3. How do I keep the cookies from losing their shape?
Chill the shaped cookies for 10 minutes before baking to help them hold their shape.
4. Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 2 days. Let it soften slightly before rolling out.
5. Why is my dough cracking?
If the dough is too cold or dry, let it rest at room temperature for a few minutes and knead gently to make it pliable.
6. Can I use whole eggs instead of just yolks?
Egg yolks provide a richer, more tender dough, but you can substitute one whole egg if necessary.
7. How do I prevent the jam from oozing out?
Use a small amount of jam and ensure the edges are pinched tightly to seal.
8. Can I dust the cookies with powdered sugar before baking?
It’s best to dust them after baking and cooling to avoid melting the sugar.
9. Are pizzicati suitable for gifting?
Absolutely! Package them in a decorative box or tin for a thoughtful homemade gift.
10. Can I double the recipe?
Yes, this recipe doubles well for larger batches.
Conclusion
Pizzicati cookies are a beautiful and delicious treat that’s perfect for any occasion. With their buttery pastry and fruity filling, they’re sure to impress friends and family. Whether you stick to traditional jam or experiment with creative fillings, these cookies are as versatile as they are delightful. Bake a batch today and experience the charm of these classic Italian sweets!
Print
Pizzicati (Italian Pinch Cookies)
- Prep Time: 30 minutes
- Chill Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
Pizzicati, or Italian Pinch Cookies, are a delicate and buttery shortbread-style cookie with a fruity jam filling. Their signature “pinched” shape makes them as pretty as they are delicious. Perfect for holidays, tea time, or a simple everyday treat.
Ingredients
For the Cookies:
- 2 1/4 cups (280g) all-purpose flour
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2–3 tablespoons (30-45ml) milk (as needed)
For the Filling:
- 1/2 cup (120g) fruit jam or preserves (e.g., apricot, raspberry, or cherry)
Instructions
Prepare the Dough:
- In a large mixing bowl, beat the butter and sugar together until light and creamy. Add the egg yolks and vanilla extract, mixing until well combined.
- Gradually add the flour and salt, mixing until the dough begins to come together. Add milk, 1 tablespoon at a time, until the dough forms a soft, pliable consistency.
- Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
Shape the Cookies:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out the dough on a lightly floured surface to about 1/8-inch thickness.
- Use a 2.5-inch round cookie cutter to cut out circles. Place a small dollop (about 1/2 teaspoon) of jam in the center of each circle.
- Pinch two opposite sides of the circle together, creating the signature “pinch” shape around the jam filling. Press gently to seal.
Bake the Cookies:
- Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 12–15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use a thick jam or preserves to prevent it from spreading too much during baking.
- Store cookies in an airtight container at room temperature for up to 4 days.
- For added flair, dust the cooled cookies with powdered sugar before serving.