Pizzicati Italian Cookies, a delicious crunchy Cookie Recipe. Traditionally filled with your favorite Jam or why not a little Nutella? These simple, buttery cookies make the perfect snack or even dessert.
Pizzicati Italian Cookies
Pizzicati Italian CookiesA 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 Bow Tie Cookies or Envelope Cookies.
How to make Pizzicati
- In a large bowl 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 starts to come together.
- Move to a lightly floured flat surface and 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.
- Dip your fingers in a little water to make sure that the dough sticks together and doesn’t open while baking.
- 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 wetting the two pinching fingers before pinching the dough.
How to store Italian cookies
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.
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.
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 on the internet,
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 Cookies
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup corn starch
- 1/2 cup + 2 tablespoons icing / powdered sugar
- 1/2 teaspoon baking powder
- 1 egg (room temperature)
- 1/2 cup butter (room temperature)
- 1/4 - 1/2 cup jam (of choice, a thick jam is the best or even Nutella)
Instructions
- In a large bowl whisk together flour, cornstarch, sugar and baking powder, make a well in the centre and add the egg and butter combine with a fork until mixture starts to come together.
- Move to a lightly floured flat surface and knead until you have a soft smooth dough (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.
- Pre-heat oven to 350F (180C) and line 2 cookie sheets with parchment paper.
- Roll half the dough at a time on a floured flat surface until the thinness of a pie crust (a little thicker if you desire) cut out with a small (2 1/4 - 2 1/2 inches / 6 centimeter) round cookie cutter.
- Place a teaspoon of jam in the middle of the circle and take the two ends and pinch them together, dip fingers in a little water to make sure that the dough sticks and doesn't open while baking. Place cookies on prepared cookie sheets and bake for approximately 12-15 minutes. Let cool completely then dust with a little icing / powdered sugar. Enjoy.
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.