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Pizzicati (Italian Pinch Cookies) Recipe

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4.2 from 36 reviews

Pizzicati are delicate Italian pinch cookies bursting with a luscious strawberry jam center. These tender, buttery cookies are lightly dusted with powdered sugar and fashioned by pinching small rounds of dough around sweet jam, creating a charming rustic treat perfect for tea time or dessert.

Ingredients

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

  1. Mix dry ingredients: In a large bowl, combine the flour, powdered sugar, cornstarch, baking powder, and lemon zest. Whisk thoroughly to mix all dry components evenly.
  2. Add the wet ingredients: Add the softened butter, vanilla extract, and egg to the dry ingredients. Using a hand mixer, beat on low speed just until the flour is lightly moistened. Increase to medium speed and continue beating for about 3 to 4 minutes until the mixture becomes a loose, grainy dough. Use a rubber spatula to scrape the sides and then knead gently with the spatula or your hands for about a minute until forming a slightly sticky, cohesive dough. If using a stand mixer, mix for 1 to 2 minutes at medium speed to achieve the same consistency.
  3. Wrap the dough and chill: Transfer the dough onto plastic wrap and shape it into a 1-inch thick disk. Wrap tightly and refrigerate for one hour to firm up.
  4. Roll out the cookie dough: Lightly flour a countertop and roll out the chilled dough into a disk less than 1/4 inch thick (approximately the height of two stacked quarters). Aim to get 30 to 40 cookies from the dough. Use a 2 1/2-inch biscuit or cookie cutter to cut out circles and transfer them to a baking sheet. Repeat until all dough is used, handling carefully to keep dough slightly sticky for better pinching.
  5. Fill and pinch the cookies: Place about 1/2 teaspoon of strawberry jam in the center of each dough circle. Lift the sides and pinch the top edges together approximately three fingers wide, leaving the ends open. Fold the pinched side down to one side to form the classic pizzicati shape. Position cookies about 1 inch apart on the baking sheet, fitting about 20 per sheet.
  6. Bake the cookies: Preheat the oven to 350°F (175°C). Bake the cookies on the middle rack for 12-14 minutes until the bottoms are lightly golden and the jam has spread to the open ends, but the cookies remain pale and do not brown excessively.
  7. Cool and dust the cookies: Remove the cookies from the oven and transfer them to a wire rack to cool completely. Once cooled, dust the cookies generously with powdered sugar and serve.

Notes

  • Ensure the dough is chilled well before rolling to make it easier to handle and pinch.
  • Keep the dough slightly sticky; too much flour during rolling can prevent the cookie edges from pinching properly.
  • Use high-quality strawberry jam for the best flavor contrast with the buttery cookie dough.
  • Cookies do not spread much, so placing them close together on the baking sheet is fine.
  • These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

Find it online: https://deliciousyum.com/pizzicati-italian-pinch-cookies-recipe/