Pizzicati (Italian Pinch Cookies)
Pizzicati, or Italian pinch cookies, are a delightful treat that combines a tender, buttery dough with a sweet fruit filling. These charming cookies are not only easy to make but also visually appealing, making them perfect for any occasion.
With a hint of lemon zest and a dollop of strawberry jam, each bite offers a deliciously satisfying balance of flavors. Whether enjoyed with a cup of tea or served at a gathering, Pizzicati are sure to impress family and friends alike!
Pizzicati (Italian Pinch Cookies)
Ingredients:
1 1/2 cups (270 g) all-purpose flour
1/4 cup (60 g) powdered sugar, plus extra for dusting
1/4 cup (60 g) cornstarch
1/2 teaspoon baking powder
Zest of 1 lemon
10 tablespoons (140 g) unsalted butter, softened
1 1/2 teaspoons vanilla extract
1 large egg
1/3 cup strawberry jam
Instructions:
Step 1: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, powdered sugar, cornstarch, baking powder, and lemon zest until well mixed.
Step 2: Incorporate Wet Ingredients
Add the softened butter, vanilla extract, and egg to the bowl with the dry ingredients.
Using a hand mixer, beat on low speed until the mixture is slightly moistened, then increase to medium speed.
Mix until the dough forms a loose, grainy texture, about 3 to 4 minutes.
Use a rubber spatula to scrape the sides of the bowl and knead the dough gently for about a minute until it becomes slightly sticky and cohesive.
Step 3: Chill the Dough
Place the dough onto a sheet of plastic wrap and shape it into a disk about 1 inch thick.
Wrap it securely and refrigerate for one hour to chill.
Step 4: Roll Out the Dough
Lightly flour a countertop, but avoid using too much—keeping the dough slightly sticky helps with the pinching later.
Roll out the dough to a thickness of less than 1/4 inch (about the height of two stacked quarters).
Aim for 30 to 40 cookies.
If the dough is too thick, the pinches may not hold. Use a 2 1/2-inch biscuit cutter to cut out circles and transfer them to a baking sheet.
Repeat until all dough is used.
Step 5: Fill and Pinch the Cookies
Place a small teaspoon of jam in the center of each circle.
Pinch the sides together, about three fingertips wide at the top, while leaving the ends open.
Fold the pinched side down to the left or right, ensuring the cookies are about 1 inch apart on the baking sheet since they won’t spread.
Step 6: Bake the Cookies
Preheat the oven to 350°F (175°C) and bake the cookies for 12-14 minutes.
The bottoms should be lightly golden, while the tops remain pale with the jam spreading slightly at the open ends.
Step 7: Cool and Dust
Once baked, remove the cookies from the oven and transfer them to a wire rack to cool completely.
Dust with powdered sugar before serving.
Enjoy these delightful Italian treats!
Notes:
Jam Variations: While strawberry jam is traditional, you can substitute it with other fruit preserves such as raspberry, apricot, or even lemon curd for a different flavor profile.
Zest Options: For added citrus flavor, consider using the zest of an orange or lime instead of lemon. This can complement the jam nicely.
Storage: These cookies can be stored in an airtight container at room temperature for up to a week. They may also be frozen; just ensure they are well wrapped to prevent freezer burn.
Dusting Sugar: Dust the cookies with powdered sugar just before serving to keep the sugar from melting into the cookies. This helps maintain their beautiful presentation.
Dough Consistency: If the dough seems too crumbly after mixing, add a teaspoon of milk to help bring it together. Conversely, if it’s too sticky, sprinkle in a little more flour.
Cutting Shapes: If you don’t have a cookie cutter, you can use the rim of a glass to cut out the circles. Just make sure to adjust the size based on your preference.
Pinching Technique: Be gentle when pinching the cookies to maintain their shape. If you find them difficult to handle, lightly flour your fingers to help with the process.
Nutrition Information:
YIELDS: 30 cookies | SERVING SIZE: 1 cookie
Can I use margarine instead of butter?
Yes, you can substitute margarine for butter, but the flavor and texture may be slightly different.
For the best results, use a high-quality margarine that has a similar fat content to butter.
What can I use if I don’t have cornstarch?
You can replace cornstarch with an equal amount of all-purpose flour.
The texture may be slightly different, but the cookies will still turn out well.
Can I make these cookies in advance?
Absolutely! You can prepare the dough ahead of time, shape it into a disk, and refrigerate it.
You can also bake the cookies and store them in an airtight container for up to a week.
How do I know when the cookies are done baking?
The cookies should be lightly golden on the bottom but pale on top.
Keep an eye on them towards the end of the baking time, as they can quickly go from undercooked to overcooked.
Can I use different types of jam for filling?
Yes! Feel free to experiment with various fruit preserves such as raspberry, apricot, or even nut butter for a unique twist.
Just ensure the consistency is similar to jam for best results.
Do I need to sift the flour and powdered sugar?
Sifting isn’t necessary, but it can help to aerate the ingredients and remove any lumps.
If your flour or powdered sugar has been sitting for a while, sifting can improve the texture of your dough.
How do I prevent the dough from sticking when rolling it out?
Lightly flour your work surface and rolling pin.
If the dough is still too sticky, you can chill it in the refrigerator for a short time before rolling, which will make it easier to handle.
What should I do if the dough is too crumbly?
If your dough is crumbly, try adding a teaspoon of milk or water gradually until it holds together better.
Avoid adding too much liquid at once.
How can I achieve a uniform size for the cookies?
Use a cookie scoop or measuring spoon to portion out the dough before rolling it into circles.
This ensures that each cookie is the same size and will bake evenly.
Can I make these cookies without lemon zest?
Yes, you can omit the lemon zest if you prefer.
Alternatively, you can substitute it with the zest of an orange or lime for a different flavor.
Just keep in mind that this will change the overall taste of the cookies.