Pizzicati (Italian Pinch Cookies) – Traditional Italian Dessert Recipe
Delicate, buttery, and filled with sweet jam—pizzicati, also known as Italian pinch cookies, are a classic treat from The Mediterranean Dish. With their charming pinched shape and melt-in-your-mouth texture, they’re perfect for holidays, tea parties, or whenever you want to enjoy a traditional Italian dessert.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Rolling Pin
- Cookie cutters (round or square)
- Baking sheet
- Parchment paper
Ingredients
- 2 cups all‑purpose flour
- ½ cup unsalted butter, softened
- ½ cup sugar
- 2 large eggs
- ½ tsp vanilla extract (optional)
- Zest of 1 lemon or orange (optional)
- ½ cup thick jam or preserves (apricot, raspberry, fig, etc.)
- Pinch of salt
- Powdered sugar for dusting (optional)
- Pro Tip: Use thick jam to prevent leaking during baking.
Instructions
- Make Dough: Cream butter and sugar until light. Add eggs, vanilla, and zest. Mix in flour and salt until a soft dough forms.
- Chill Dough: Wrap dough in plastic wrap and refrigerate for 30 minutes.
- Roll & Cut: Roll dough to ⅛‑inch thickness. Cut into circles or squares.
- Fill & Pinch: Place a small spoonful of jam in the center. Pinch opposite sides together to seal.
- Bake & Cool: Bake at 350°F (175°C) for 12–15 minutes until edges are golden. Cool on a rack.
- Serve: Dust with powdered sugar if desired.
- Important Tip: Pinch firmly to keep cookies sealed during baking.
Notes
- Apricot jam is the classic filling, but raspberry, strawberry, fig, or Nutella work beautifully.
- Chill dough before rolling to prevent sticking.
- Pinch firmly and chill shaped cookies briefly before baking to help them hold their shape.
- Store in airtight containers for up to 5 days.
- Freeze unbaked cookies with filling; bake directly from frozen, adding a few minutes.