Pizzicati Italian Pinch Cookies + 30 Cookie Recipes
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 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.
- 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.
- 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.
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.
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 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!
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 (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
Nutrition
Updated from May 5, 2018.
Is the dough to delicate to roll into rectangle cover with melded chocolate and apple butter. Roll length wise baked and cut ?
Hi Elaine, the dough should be fine to roll out.
Pizzicati means ‘pinched’!
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!
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?
Thanks for this recipe. I have been looking for it for years.
Hi Agatha, thanks, glad you found it. Have a great weekend.
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!
Hi Sue, thanks so much, glad you liked the cookies, and yes I have eaten my share cookies. Have a great Sunday.
I love your recipes. So straight forward and easy to make and not to mention so delicious.
Hi Justine, thanks so much, so glad you enjoy the recipes.
My cookies seemed to come out flat. What did I do wrong?
They taste delicious but flat.
Hi Stacy it could be your flour, you need a flour with higher protein content, 11 or 12% is good.
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!
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.
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!
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.
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!
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.
how do i get a recipe i want to print out but it won,t come up to print??
Hi Bonnie, I really don’t know because it works for me, maybe it’s a problem with your printer.
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.
It comes up to print just scroll down further.
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.
Hi Emily, that is strange, although when that happens just add more butter until it comes together without falling apart. Hope that helps.
I have having the same problem. It’s crumbling so bad it won’t hold together for anything.
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).
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.
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. 🙂
Thank you for your quick response! I will check it out!
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!!!
Hi Claire, thanks so much, hope the kids enjoy them. I am glad you liked the non Italian Italian dishes. Have a great Sunday.
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!
Hi Dini, thanks so much, I hope you enjoy them. Have a wonderful weekend.