Pizzicati cookies or Italian pinch cookies are delicate and crumbly cookies stuffed with jam – excellent for breakfast or tea time!
Beloved by grown-ups and children (particularly youngsters!), pizzicati cookies are such a straightforward, scrumptious deal with!
Rising up in Italy, I used to bake these cookies with my mum virtually each weekend, and in the present day I am sharing precisely the recipe I grew up with (thanks mum!).
I promise these pinch cookies are extremely simple to make, you’ll be able to truly ask your youngsters that can assist you out, my 4-year-old loves making them with me.
They’re additionally nice for gifting! So in the event you’re on the lookout for a straightforward Christmas cookie recipe or a brand new cookie thought so as to add to a wedding ceremony cookie desk, this recipe is a must-try.
Bounce to:
PIZZICATI COOKIES
The title biscotti pizzicati means “pinched cookies” in Italian, however additionally they go by the title of biscotti a fiocco (which accurately means “bow tie cookies”).
Pizzicati are made by pinching the 2 ends of the dough collectively and it’s from this step that they take their title.
Made with a easy shortcrust pastry (Italian pasta frolla) and stuffed with apricot jam, they’ve a fragile taste and a beautiful crumbly texture.
In Italy, we normally serve them for breakfast with milk or tea, or as an afternoon snack.
INGREDIENTS
You will not consider how simple is to make pizzicati at dwelling!
These Italian bow tie cookies are made with the most straightforward substances, in typical Italian style.
You may want simply 7 substances:
- Butter: Use chilly butter reduce into small chunks, it makes it simpler to combine it with the flour.
- Flour: I take advantage of common all-plain flour or Italian 00 flour.
- Egg: go for a medium-sized yolk.
- Lemon: Lemon zest provides an attractive citrusy observe to the cookies, you’ll be able to swap it with orange zest in the event you like. Go for unwaxed natural lemons if potential.
- Sugar: you’ll need solely powdered sugar for this recipe.
- Baking powder: a little bit baking powder offers the cookies a pleasant barely softer texture.
- Jam: you need to use your favourite jam! I take advantage of my home made apricot jam, however cherry jam, peach jam and strawberry jam all work nicely.
HOW TO MAKE PIZZICATI COOKIES
It is a fast overview of how one can make Italian pinch cookies with step-step footage.
For the complete recipe, scroll all the way down to the easy-to-print recipe card.
STEP 1 – Put together the dough.
Add flour, baking powder, lemon zest and icing sugar to a bowl and blend briefly. Add cubed butter and work the combination along with your fingertips.
After you have a sandy combination, add the yolk and knead for a couple of seconds. Switch onto a working floor and knead briefly till the dough comes collectively.
STEP 2 – Relaxation the dough.
Switch the ball onto a sheet of cling movie, flatten it right into a disk and wrap it nicely. Let the dough relaxation within the fridge for half-hour to 1 hour.
STEP 3 – Reduce the dough
Place the dough on a calmly floured floor and roll till the dough is approx. ⅛” thick. With a metallic serving ring, cookie cutter or cup, reduce circles about 2.5-inch/6cm in diameter.
STEP 4 – Fill, pinch the cookies, and bake.
Place half a teaspoon of jam within the heart of every circle.
Convey the perimeters of the dough collectively as if to shut the circle, and pinch the ends collectively, gently however firmly to safe them. Bake for 17 minutes, then cool on a baking rack.
As soon as cooled utterly, sprinkle them with powdered sugar and serve.
STORAGE TIPS
Retailer the baked cookies in an hermetic container or sealed jar.
Preserve them in a cool spot in your kitchen or within the fridge for as much as 3-4 days.
You may also freeze them. Place them on a baking sheet for an hour, then switch them to a ziplock bag and freeze them for as much as two months.
CAN I MAKE THEM AHEAD?
Sure, you’ll be able to! You possibly can type your Italian bow tie cookies the night time earlier than, refrigerate them in a single day then bake them within the morning.
PINCH COOKIES BAKING TIPS
- Be sure you chill the dough for half-hour earlier than rolling it out.
- If you happen to chilled the dough for too lengthy, it would crumble when you roll it. Do not despair, simply preserve rolling it till it is a little bit hotter and straightforward to roll.
- Place only a small quantity of jam within the heart of every cookie.
- At all times line the baking tray with parchment paper.
- I take advantage of a traditional oven (fan possibility OFF), in the event you use a convection oven (fan possibility ON), lower the baking temperature by 20° C/25°F.
- In case your kitchen is heat, I counsel inserting the cookies within the fridge for 5-10 minutes earlier than baking them.
DID YOU TRY THIS RECIPE?
Please let me know the way you favored it! Go away a remark beneath and share an image on Instagram with the hashtag #thepetitecook!
Taking a look at your footage all the time makes me smile *and tremendous hungry*!
📖 RECIPE
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Pizzicati cookies or Italian pinch cookies are delicate and crumbly cookies stuffed with jam – excellent for breakfast or tea time!
Serving: 18 cookies
Energy: 72kcal
Components
- 125 g all objective flour
- 2 g baking powder
- zest of half lemon
- 30 g powdered sugar
- 65 g butter, chilly and reduce into small cubes
- 1 egg yolk
- 80 g apricot jam, or your favourite jam
Directions
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Put aside one tablespoon of flour. Add the remaining flour into a big bowl, adopted by the baking powder, lemon zest and powdered sugar, and blend briefly. Add cubed butter and work the combination along with your fingertips.
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After you have a sandy combination, add the yolk and knead for a couple of seconds. Switch onto a working floor, slowly incorporate the remaining tablespoon of flour if needed, and knead briefly till the dough comes collectively.
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Switch the ball onto a sheet of cling movie, flatten it right into a disk and wrap it nicely. Let the dough relaxation within the fridge for half-hour to 1 hour.
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Preheat oven to 170°C/340°F or with fan possibility on at 150°C/300°F. Prepare the baking tray onto the center shelf.
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Place the dough on a calmly floured floor and roll till the dough is roughly ⅛” thick. With a metallic serving ring, cookie cutter or cup, reduce circles about 2.5-inch/6cm in diameter.
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Place half a teaspoon of jam within the heart of every circle.
-
Convey the perimeters of the dough collectively as if to shut the circle, and pinch the ends collectively, gently however firmly to safe them.
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Prepare the cookies on a baking sheet lined with parchment paper. Bake them for about 17 minutes or till golden on prime. Take away them from the oven, then cool them on a baking rack.
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As soon as utterly cooled, sprinkle them with powdered sugar and serve them.
Notes
SUBSTITUTIONS
You possibly can substitute the lemon zest with an equal quantity of orange zest. For dairy-free cookies, substitute the butter with 50 ml of sunshine extra-virgin olive oil.
HOW TO STORE RICOTTA COOKIES
Retailer the baked cookies in an hermetic container or sealed jar. Preserve them in a cool spot in your kitchen or within the fridge for as much as 3-4 days.
FREEZING TIPS
Place the cookies on a baking sheet for an hour, then switch them to a ziplock bag and freeze them for as much as two months.
Vitamin
Serving: 1cookie | Energy: 72kcal | Carbohydrates: 10g | Protein: 1g | Fats: 3g | Saturated Fats: 2g | Polyunsaturated Fats: 0.2g | Monounsaturated Fats: 1g | Trans Fats: 0.1g | Ldl cholesterol: 19mg | Sodium: 37mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 114IU | Vitamin C: 0.4mg | Calcium: 11mg | Iron: 0.4mg
The data proven is an estimate supplied by an internet vitamin calculator. It shouldn’t be thought-about an alternative to knowledgeable nutritionist’s recommendation.
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