• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Desserts » Cookies & Bars » Pizzicati Italian Pinch Cookies + 30 Cookie Recipes

Pizzicati Italian Pinch Cookies + 30 Cookie Recipes

By: Rosemary Published: October 29, 2020 Updated on: February 4, 2023

Jump to Recipe Print Recipe

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.

cookies in a white bowl with jam in a jar

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.

Table of Contents

  • How to make Pizzicati
  • How to keep the dough from opening while baking
      • Never Miss a Recipe!
  • How to store Italian them
    • Italian Dishes that aren’t really Italian
    • More Italian Cookies you may enjoy!
    • Cookies for Weekend Baking
    • Italian Breakfast Cookies
    • Easy Cookies to make
    • A few Hard to Resist Crunchy Cookies
  • Cookies made with Fruit
  • Pizzicati Italian Pinch Cookies
    • Ingredients US CustomaryMetric 1x2x3x
      • * Choose your jam of choice, a thick jam is the best or even Nutella.
    • Instructions 
    • Notes
    • Nutrition

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.

mixing the dough in a food processor

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.

form into a dough ball rolling the dough and cutting and filling

Place cookies on the prepared cookie sheets and bake for approximately 12-15 minutes. Let cool completely then dust with a little powdered sugar.

pizzicati on a baking sheet before and after baking

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.

pizzicati on a black serving plate
Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    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!

    pizzicati in a white bowl

    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 Almond Biscotti
    • Amaretti Cookies
    • Canestrelli
    • Chocolate Chip Sandwich Cookies
    • Pumpkin Baci di Dama 
    • Lingue di Gatto
    • Italian Sandwich Cookies
    • Italian S Cookies
    • Italian Butter Cookies
    • Occhio di Bue / Italian Sandwich Cookies
    • Italian Butter 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. 

    Shortbread Cookies, the ultimate melt in your mouth cookie.Traditional or brown sugar. Your new Christmas Shortbread recipe.
    • The Best Two Way Shortbread Cookies
    • Chocolate Hazelnut Shortbread Cookies
    • Chocolate Chip and Nut Fruitcake Cookies
    • Easy Chocolate Chip Whipped Shortbread
    • Almond Crescent Cookies

    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.

    3 peanut butter cookies on a mini stand
    • Chocolate Chip Walnut Cookies
    • Thick Peanut Butter Chocolate Chip Cookies
    • Maple Leaf Sandwich Cookies
    • Thick 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, a fast & easy cookie recipe, crunchy on outside and soft inside. Perfect for breakfast or snack.
    • 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.

    up close chocolate chip cookie on a white dish
    • Easy Strawberry Cookies
    • One Bowl Soft Chocolate Chip Cookies
    • Big Chocolate Chip Cookie

    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.

    cinnamon sugar cookies in a bowl with 2 sticks of cinnamon beside it
    • Crunchy Cinnamon Sugar Cookies
    • Crunchy Pecan 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!

    Homemade Apple Pie Cookies, a delicious made from scratch easy cookie recipe, filled with a delicious apple cinnamon filling. Perfect!
    • Lemon Thumbprint Cookies
    • Cinnamon Applesauce Cookies
    • Homemade Apple Pie Cookies

    So I hope you get inspired for baking up a cookie or two or even giving these Italian Pinch Cookies a try. Enjoy!

    3 pizzicati cookies on a black board
    3 pizzicati cookies

    Pizzicati Italian Pinch Cookies

    Rosemary Molloy
    Pizzicati Italian Cookies, a delicious crunchy Cookie Recipe. These simple, buttery crunchy cookies make the perfect snack or even dessert.
    4.70 from 90 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Chilling Time 30 minutes mins
    Total Time 25 minutes mins
    Course Dessert, Snack
    Cuisine Italian
    Servings 30 cookies
    Calories 83 kcal

    Ingredients
     
     

    • 1 1/2 cups all purpose flour (with at least 11.5% protein)
    • 1/2 cup corn starch
    • 1/2 cup + 2 tablespoons icing / powdered sugar (75 grams total)
    • 1/2 teaspoon baking powder
    • 1 pinch salt
    • 1 large egg (room temperature)
    • 1/2 cup butter (soft)
    • 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, baking powder and salt, 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 (about ¼ inch), cut out with a medium (2¼ – 2½ 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

      Be sure to use an all purpose flour with at least 11.5% protein, this will help keep the cookies from spreading. 
      For Room Temperature remove ingredients from the fridge for approximately 60 minutes before using (longer if your house is cool).
      You can even bring the dough together with a food processor or stand up mixer with the paddle attachment.
       

      Nutrition

      Calories: 83kcalCarbohydrates: 12gFat: 3gSaturated Fat: 2gCholesterol: 13mgSodium: 31mgPotassium: 19mgSugar: 4gVitamin A: 100IUVitamin C: 0.5mgCalcium: 7mgIron: 0.4mg
      Keyword bow tie cookies, envelope cookies, Italian cookies, Italian pinch cookies
      Tried this recipe?Let us know how it was!

      Updated from May 5, 2018.

      Share

      Share
      Pin
      Email

      Subscribe Today

      Never Miss a Recipe!

      Subscribe today and receive my free e-book of recipes!

        We won't send you spam. Unsubscribe at any time.


        Chocolate, Cookies & Bars, fruit, Most Posts, Nuts, Recipe Collections

        Related

        Comments

          Leave a Reply Cancel reply

          Your email address will not be published. Required fields are marked *

          Recipe Rating




          This site uses Akismet to reduce spam. Learn how your comment data is processed.

        1. David Scarminach says

          February 9, 2023 at 9:00 pm

          5 stars
          I have made them twice. Both times with homemade jam. They were a big hit both times. I am very fond of your site and use it often. I have both your snooks too. Thanks for sharing.

          Reply
          • Rosemary says

            February 11, 2023 at 10:49 am

            Hi David, thanks so much, so glad you enjoy the site and the books. Take care and have a great weekend!

            Reply
        2. Chris says

          February 7, 2023 at 12:46 am

          4 stars
          They turned out great. I halved the recipe. I kept the ingredients cold. Put them through the food processor. Chilled dough then rolled it between two sheets of parchment paper. Used only half a teaspoon of jam on each one. Used a small spatula to lift edges of cookie then pinched. Made 22 cookies! Wanted to post a pic but don’t know how.

          Reply
          • Rosemary says

            February 7, 2023 at 8:15 pm

            Hi Chris, thanks so much so glad you liked them. Unfortunately it’s not possible to post photos. Take care!

            Reply
        3. Joyce says

          December 22, 2022 at 9:44 pm

          I have made these several times with the same results. Spreading, all the jam leaks out and dough is never smooth. A complete mess! Not sure what I am doing wrong.

          Reply
          • Rosemary says

            December 30, 2022 at 3:47 pm

            Hi Joyce, the flour you use could be a low protein flour which will cause spreading. You could also chill the cookies before baking, while the oven is pre-heating. 🙂

            Reply
        4. Rick says

          December 16, 2022 at 7:45 am

          Mine cracked when I folded them and pinched them. I wonder if it was because I cut them too small. Any suggestions?

          Reply
          • Rosemary says

            December 17, 2022 at 12:35 pm

            Hi Rick, if you find the dough too dry, start with 1 1/4 cups of flour, and add a tablespoon at a time if needed. Making them a bit bigger will also help. Let me know.

            Reply
        5. Mary says

          December 6, 2022 at 11:23 pm

          4 stars
          The taste was very good, but we found these to be a little dry. I might try increasing the butter a bit.

          Reply
          • Rosemary says

            December 7, 2022 at 9:04 am

            Hi Mary, maybe take a minute or 2 off the baking time, over baking can cause dryness in the dough also. 🙂

            Reply
        6. Erna says

          November 28, 2022 at 11:18 pm

          I am going to tell when i bake the Cookies thank you.

          Reply
        7. Janice Fieldman says

          June 23, 2022 at 12:48 am

          5 stars
          Thank you for sharing this recipe! The cookies were very lovely. I love the texture and how they weren’t too sweet.

          I think I might try cooking down my jam before making them next time. I found that a good amount oozed from the sides of my cookies while baking.

          Reply
          • Rosemary says

            June 24, 2022 at 4:55 pm

            Hi Janice, thanks so much so glad you enjoyed them. Yes good idea with the filling. Take care and have a great weekend.

            Reply
        8. Ana says

          March 31, 2022 at 6:20 am

          Has anyone tried this with dulce de leche?? wonder if it will hold or burn.

          Reply
          • Rosemary says

            April 1, 2022 at 5:32 pm

            Hi Ana, I haven’t heard of anyone trying it, but if you do let me know.

            Reply
        9. Frances Franzone says

          February 15, 2022 at 8:00 pm

          Cookie collapsed in oven. Do you think my dough was too thin?

          Reply
          • Rosemary says

            February 18, 2022 at 8:47 pm

            Hi Frances, it could have been too thin, chill the cookies for about 30 minutes before baking and be sure to use a flour with at least 11% protein. Hope that helps.

            Reply
        10. Vincenza Berardi says

          January 10, 2022 at 9:51 pm

          5 stars
          Delightful!! They were a big hit! Thankyou!!

          Reply
          • Rosemary says

            January 11, 2022 at 2:46 pm

            Hi Vincenza thanks so much, so glad you enjoyed them. Happy New Year.

            Reply
        « Older Comments

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

        Most Popular

        pizza dough 3 rounds on parchment paper

        Best Pizza Dough

        puff pastry cut in half stacked.

        Quick & Easy Homemade Puff Pastry

        Homemade Potato Gnocchi

        Pieces of fudge on parchment paper.

        Old Fashioned Chocolate Fudge

        Sauce and pasta in a bowl with some on a fork.

        Authentic Bolognese Sauce

        5 stacked lemon cookies.

        Italian Lemon Cookies

        Filter By Date

        Readers Favorite Trending Recipes

        puff pastry cut in half stacked.

        Quick & Easy Homemade Puff Pastry

        Blueberry strudel on a black plate.

        Easy Ricotta Blueberry Strudel

        pizza dough 3 rounds on parchment paper

        Best Pizza Dough

        Homemade Potato Gnocchi

        Ingredients.

        • Beef
        • Chicken
        • Chocolate
        • Eggs
        • Fish & Seafood
        • Pasta
        • Pork

        Course.

        • Appetizers & Snacks
        • Breakfast / Brunch
        • Drinks
        • Lunch
        • Main Dish

        Browse.

        • About Me – Rosemary Molloy
        • Contact
        • Disclosure/Privacy
        • Recipe Index
        Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
        Design by Pixel Me Designs