Pizzicati Italian Pinch Cookies, a delicious crunchy Cookie Recipe. Traditionally filled with your favourite Jam or why not a little Nutella? These simple, buttery cookies make the perfect snack or even dessert.
A little while ago I received a message from a reader telling me about this Italian Cookie she had eaten and explaining what it looked like and if I knew what it was called. Well I actually did, and this cookie is sold in most bakeries (forni) in my small town. After some searching I discovered they were called Pizzicati, but also known as Pinch Cookies, Bow Tie Cookies or Envelope Cookies.
How to make Pizzicati
In a large bowl, food processor or standup mixer whisk together the flour, cornstarch, sugar and baking powder, make a well in the centre and add the egg and butter, combine with a fork until mixture almost combined.
Move to a lightly floured flat surface and gently knead until you have a soft smooth dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or even overnight.
Roll half the dough at a time on a floured flat surface until the thinness of a pie crust or a little thicker if you want, cut out with a small round cookie cutter. Place a teaspoon of jam in the middle of the circle and take the two ends and pinch them together.
Place cookies on the prepared cookie sheets and bake for approximately 12-15 minutes. Let cool completely then dust with a little powdered sugar.
How to keep the dough from opening while baking
What has always worked for me is pinch the dough then pinch it again with wet fingers and then place them on the prepared cookie sheet.
How to store Italian them
The cookies should be stored in an airtight container, each layer separated with parchment paper. They are best stored in a cool dry area. Stored properly they will last up to 4 days.
You can even make the dough in advance, wrap it in plastic wrap and refrigerate, it will last up to 3 days. Just work the dough a bit before rolling.
They can also be frozen in a freezer safe bag or container and will last up to two months. Be sure the cookies have cooled completely before freezing. The dough can also be frozen, wrapped in plastic wrap then placed in a freezer tight bag. The dough will last up to four to five months.
Sometimes I am asked about a certain recipe, and if I have ever heard of them. If I am not familiar then I will ask friends and family and more times than not they can help me out. Unfortunately sometimes we don’t have a clue (sorry). Could be the translation is not correct, could be the recipe is only made in a certain part of Italy and after searching and searching it appears to be nowhere to be found, or maybe it was invented in another part of the world by an Italian Expat!
Italian Dishes that aren’t really Italian
- Spaghetti and Meatballs – For Italians this is two separate meals, Primo and Secondo Piatto
- Garlic Bread – I love it and my Mom would make it, but nope not on an Italian dinner table.
- Chicken Parmigiana – Which was actually invented by an Italian Expat.
- Fettuccine Alfredo – Which strange as it sounds, was invented by an Italian in Rome but is rarely if ever served in Italy!!!
- Italian Salad Dressing – No thanks just give me some Olive Oil, Balsamic Vinegar and sprinkle of salt.
- Cioppino – Was actually invented by an Italian Fisherman in San Francisco.
If you are in a Cookie making mood this weekend here are a few more recipes worth discovering!
More Italian Cookies you may enjoy!
Strawberry Filled Soft Italian Cookies
Double Nutella Stuffed Cookies
Nutellotti Cookies / Nutella Cookies
Chocolate Chip Sandwich Cookies
Occhio di Bue / Italian Sandwich Cookies
Christmas Cookies you are definitely going to want to make.
Most of these recipes were my Mom’s and believe me she was known for her amazing Christmas Cookies. We could never get enough and she was always asked for her recipes.
The Best Two Way Shortbread Cookies
Chocolate Hazelnut Shortbread Cookies
Chocolate Chip and Nut Fruitcake Cookies
Easy Chocolate Chip Whipped Shortbread
Cookies for Weekend Baking
These yummy cookies are the perfect weekend baking idea. Some need time to chill, some just take a little bit more effort. All are delicious.
Thick Peanut Butter Chocolate Chip Cookies
Italian Breakfast Cookies
Whether you are looking for the perfect cookie for dunking in your morning caffe latte or eat along side a tea or coffee then these delicious cookies are meant for you.
Traditional Italian Breakfast Cookies
Wine Cookies / Ciambelle al Vino
Easy Cookies to make
Whether you have very little time or you just need a cookie fast, these quick and easy and so tasty Cookies are perfect.
One Bowl Soft Chocolate Chip Cookies
A few Hard to Resist Crunchy Cookies
Sometimes all you really want is a hard crunchy cookie, nothing like pouring yourself a glass of cold milk and grabbing a few of these delicious cookies.
Crunchy Cinnamon Sugar Cookies
Crunchy Nutella No Yeast Roll Ups
Best Oatmeal Chocolate Chip Cookies
Cookies made with Fruit
These delicious made with fruit cookies are sometimes exactly what we need!
So I hope you get inspired for baking up a cookie or two or even giving these Italian Pinch Cookies a try. Enjoy!
Pizzicati Italian Pinch Cookies
Ingredients
- 1 1/2 cups all purpose flour (195 grams)
- 1/2 cup corn starch (68 grams)
- 1/2 cup + 2 tablespoons icing / powdered sugar (75 grams)
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1 large egg (room temperature)
- 1/2 cup butter (soft) (112 grams)
- 1/4 - 1/2 cup jam*
* Choose your jam of choice, a thick jam is the best or even Nutella.
Instructions
- In a large bowl sift together the flour, cornstarch, icing sugar and baking powder, make a well in the centre and add the egg and butter combine with a fork until mixture is almost combined. (if you wish you can use a food processor or stand up mixer with the paddle attachment).
- Move to a lightly floured flat surface and gently knead until you have a soft smooth dough (do not over knead) (if too sticky then add a little extra flour if too dry add a little more butter (a tablespoon at a time).
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Remove from the fridge and roll half the dough at a time on a floured flat surface until a little bit thicker than a pie crust, cut out with a medium (2 1/4 - 2 1/2 inches / 7 cm) or small (2 inch /5 cm) round cookie cutter.
- Place a teaspoon of jam in the middle of each circle and take the two ends and pinch them together, dip fingers in a little water and pinch the dough again, just to make sure that the dough sticks and doesn't open while baking.
- Place the cookies on 1-2 parchment paper lined cookie sheets. Preheat oven to 350F (180C), while the oven is preheating refrigerate the cookies, then bake for approximately 12-15 minutes. Let cool completely then dust with a little icing / powdered sugar. Enjoy.
Notes
Nutrition
Updated from May 5, 2018.
esther zeira says
Hi
I want to make the pizzicati in a non dairy version (lectose intolerance).
How an I replace the butter?
I had tried this recipe and the jam ran out of the dough while baking.
How can I use jam and keep it within the cooky?
Than you
Rosemary says
Hi Esther, you could substitute the butter with vegetable oil, use 1/4 cup + 2 tablespoons. Either make the circles a bit larger or less jam, using a thicker jam will help also. Hope that helps.
Camala says
I made these for Christmas and they were a HUGE hit! My nephew is graduating and he requested these cookies (as sis the rest of the family). Since I am making so many cookies and helping to cater, I would like to make these ahead. Can I freeze them? I sure hope so! Thank you for the recipe.
Rosemary says
Hi Camala, thanks so much, and yes they can be frozen, be sure to freeze in a freezer safe container, place parchment paper between the layers. Congrats to your nephew. Take care and have fun.
Jackie says
I’ve made these a few times. Very yummy, but my dough doesn’t come together with one egg. The dough is still sandy, I have to use two eggs. They still taste good. Any thoughts on why that is? Thank you
Rosemary says
Hi Jackie, I don’t know if it has something to do with the butter or eggs in Europe, I know the butter is fattier. Glad it worked out though.
Zanetta says
I was excited to make these. The dough is perfect.
My filling oozed out all over the place. Is there a secret to making it stay inside as pictured?
Mine remained sealed nicely. I made one batch and when the middles spilled out, I turned the next pan into
Hamantaschens. It worked perfectly for them. The filling bubbled out slightly but they held their form perfectly.
Looking forward to making more.
Rosemary says
Hi Zanetta, add a little less jam, or make sure your jam is a thick type. Glad you enjoyed it.
Lizandra says
These are absolutely so delicious! And so quick to make! I made some with Nutella and some with red raspberry jam. Thanks for sharing the recipe 🙂 Merry Christmas!
Rosemary says
Hi Lizandra, thanks so much, so glad you like them. Merry Christmas to you too!
Chelsea Tracey says
With the ends wide open, how does the filling not leak out all over the edges while baking?
Rosemary says
Hi Chelsea, a teaspoon full is all you need and they never leak all over. 🙂
Susan M Creason says
I used just a teaspoon and all the jam came out!
Rosemary says
Hi Susan, could be that your jam was too thin and runny or your circles were too small to hold the jam.
Kim Billhimer says
I. Had these before absolutely delicious. I enjoy a simple recipe for dessert. These are my favorite.
Doreen says
Hello, These cookies look amazing and can’t wait to try. Just double-checking the cornstarch is 1/2 C? It seems like a lot. Thanks!
Rosemary says
Hi Doreen, thanks, and yes that is the correct amount (Italians like corn starch). Let me know how it goes.
Alice says
Excellent! I used confectionery sugar instead of flour to roll my dough out .. these are the best thank you
Rosemary says
Hi Alice, thanks so much, so glad you enjoyed them. Good idea for using sugar to roll the dough. Take care.