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.
Elaine McNamee says
Is the dough to delicate to roll into rectangle cover with melded chocolate and apple butter. Roll length wise baked and cut ?
Rosemary says
Hi Elaine, the dough should be fine to roll out.
Cindy Semrau says
Pizzicati means ‘pinched’!
iris says
Definitely going to make this, but gluten free for myself and daughters! I have a request: I used to eat a cookie in my childhood that was a buttery crispy piece of heaven. Knowing what I know now, it had to have been pressed from a cookie gun, and had non parallels (bright colors). What I loved was the flavor, which someone tells me must have been anise, but it wasn’t licorishy. And the aroma! Might you have any idea what that recipe might be? I’ve looked for six decades now, with no luck! Just thought you might have an idea, seeing all the incredible cookies and other recipes that you have. Am going to make this Pizacati recipe tomorrow morning. Thank you!
Rosemary says
Hi Iris thanks so much. Well I have looked and asked about this cookie but no one has heard or knows of it. Which makes me think it could be an American / Italian recipe. Italians aren’t really ones for using colours in their cookies, (colours are mostly used in cakes for birthday). And the ones I saw used anise flavouring but were used with a cookie gun. Is that close?
Agatha Ferrara says
Thanks for this recipe. I have been looking for it for years.
Rosemary says
Hi Agatha, thanks, glad you found it. Have a great weekend.
Sue Clancy says
Oh my. Not since NY’s famous Italian cookies (I live now in Florida) have I had a cookie as delicious as these! I forgot to knead the dough so maybe that’s why it didn’t hold together well but the ones that did? Heaven!! I put them in the freezer to dole out to the kids every few days but.. ended up eating every single cookie myself! I’m making more today. One note tho: I tried using sugar free jelly in some cookies but the jelly spread during baking,leaving an empty cookie which I gladly ate anyway! Can’t wait to try more of your recipes!
Rosemary says
Hi Sue, thanks so much, glad you liked the cookies, and yes I have eaten my share cookies. Have a great Sunday.
Justine says
I love your recipes. So straight forward and easy to make and not to mention so delicious.
Rosemary says
Hi Justine, thanks so much, so glad you enjoy the recipes.
Stacy M. says
My cookies seemed to come out flat. What did I do wrong?
They taste delicious but flat.
Rosemary says
Hi Stacy it could be your flour, you need a flour with higher protein content, 11 or 12% is good.
Grace says
Is it possible to mix this dough using a Kitchenaid mixer? If so, what would the process and length of mixing time be?
Thank you!
Rosemary says
Hi Grace, Im sure it would work, I would use the flat beaters to make the dough. The process is the same except you are using beaters. Once it starts to come together move the dough to a flat surface and gently knead to form a soft smooth dough. Then wrap it and refrigerate for 30 minutes, if you find it too dry add a little more butter (a tablespoon at a time). Let me know how it goes.
Ellen says
I just got finished making these cookies and my husband asked what bakery I bought them in. They are delicious. Can these be frozen with the preserves in them? Great recipe!
Rosemary says
Hi Ellen, thanks so much and so glad you both liked them. Yes they can be frozen, wrap well and freeze in an airtight container or bag.
Kim says
We lived on the island of Sicily for about 4 years and our landlord would bring us these wonderful cooking he called Casatellas. They are a buttery cookies, with a melt in your mouth chocolate filling, shaped like a pillow and covered in powdered sugar. I have never seen them at a bakery in Italy anywhere and when I asked him about them he said his friend, who owned a bakery, made them. Have you ever heard of them or is it just a wonderful Sicilian memory I will be tortured by forever. Thanks for your help!
Rosemary says
Hi Kim, I am going to ask around and see if anyone knows about these. I have sister in law from Sicily so she will probably know. If I find a recipe I will be sure to share it. Have a great weekend.
bonnie moser says
how do i get a recipe i want to print out but it won,t come up to print??
Rosemary says
Hi Bonnie, I really don’t know because it works for me, maybe it’s a problem with your printer.
Alice Schneider says
I have a Microsoft Dell computer and to do that I have to open a new Document. I then click on the PRINT on the recipe, copy it over to the new document and then I save it in a folder on my desktop.
I don’t know what system you have, but you might try this.
Sheri says
It comes up to print just scroll down further.
Emily says
I do not know what I did wrong, but my dough does not want to come together. It falls apart when I roll it out.
Rosemary says
Hi Emily, that is strange, although when that happens just add more butter until it comes together without falling apart. Hope that helps.
Chris says
I have having the same problem. It’s crumbling so bad it won’t hold together for anything.
Rosemary says
Hi Chris, sorry it didn’t work out, but when that happens just add a little more butter (a tablespoon at a time until the dough comes together).
Betsy says
I was in Sienna and had a delicious cookie which was labeled Pasta Frolla. One had chocolate pieces and the other had orange zest. They were delicios! But, is this the same recipe as the basic sweet pastry dough you show here? This cookie was the perfect combination of a shortbread cookie and a soft sugar cookie. They were also very thick, about 1/2 inch. I tried a pasta Frolla recipe and it was not as sweet or buttery as the cookies we had – so I’m thinking there may be two different types of recipes.
Rosemary says
Hi Betsy, these cookies are quite buttery but I am thinking that you may be talking about an Italian Butter Cookie, which unfortunately I can’t share because it’s a recipe in my book. But I have to say my cousin who is a wonderful baker and was my recipe tester said they were one of the best cookies she has ever eaten. But if you want give these a try and see how they are. 🙂
Betsy says
Thank you for your quick response! I will check it out!
Claire says
These just look like little bites of perfection.
I am certain my children are going to love these!!!
And the list on dishes that aren’t Italian is so interesting. I didn’t realise that Cioppino wasn’t italian!!!
Rosemary says
Hi Claire, thanks so much, hope the kids enjoy them. I am glad you liked the non Italian Italian dishes. Have a great Sunday.
Dini says
These look so cute and delicious! One of my favorite tea-time snacks is jam filled thumbprint cookies and these look even better! And I love the idea of a Nutella filling! 🙂 Thanks so much for this authentic recipe!
Rosemary says
Hi Dini, thanks so much, I hope you enjoy them. Have a wonderful weekend.