Pizzicati, also known as Italian pinch cookies, originate from Central and Southern Italy and are cherished for their delicate texture and charming shape. Their name, “Pizzicati,” which means “pinched” in Italian, comes from the way the dough is gently pinched in the center to reveal a peek of the sweet filling—often jam, chocolate, or sweetened ricotta. These cookies are believed to have been a homemade staple for generations, passed down through nonnas and enjoyed during holidays or family gatherings. The simple ingredients—flour, sugar, butter, and filling—reflect the Italian tradition of creating elegant pastries from humble pantry staples. Today, Pizzicati remain a beloved treat, celebrated for their buttery flavor, tender crumb, and the nostalgic comfort they bring to every bite.

Pizzicati, also known as pinch cookies, are delicate Italian shortbread cookies that bring a touch of elegance to any dessert platter. These cookies are filled with your choice of delightful jams and are sometimes enhanced with a luscious Nutella filling. Their combination of flavors and attractive appearance make them a delightful addition to any sweet spread.
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Prep Time 15 minutes
Cook Time 10 hours
Servings: 36 cookies
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • ½ cup powdered sugar (dusting)
  • ½ tsp baking powder
  • 1 zest of lemon
  • ¾ cup butter (soft)
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 pinch salt
  • ⅓ cup strawberry jam

Method
 

  1. In a large bowl, combine the dry ingredients, including the flour, powdered sugar, baking powder, salt, and lemon zest. Mix all these ingredients together until they are well combined.
  2. Add the wet ingredients, including the butter, eggs, and vanilla extract, to the bowl containing the dry ingredients. Use a hand mixer to beat the mixture for approximately 3 to 4 minutes, ensuring that all the ingredients are well incorporated. Then, take a spatula and knead the dough for about a minute or two until it becomes sticky and forms a unified dough.
  3. Once the dough is mixed and formed into a cohesive mass, wrap it tightly in plastic wrap to prevent it from drying out. Place the wrapped dough in the refrigerator and let it chill for a minimum of one hour. This chilling time will allow the dough to firm up, making it easier to handle and shape later on.
  4. Preheat your oven to 350°F (175°C). Remove the chilled dough from the refrigerator and place it on a lightly floured surface. Roll out the dough to a thickness of about ¼ inch. Using a medium-sized round cookie cutter measuring approximately 2½ inches in diameter, cut out circles from the rolled dough.
  5. Transfer the cut-out circles onto cookie sheets lined with parchment paper, making sure to leave about 1 inch of space between each cookie. In the center of each circle, place a teaspoon of your desired jam filling. Then, gently lift the sides of the circle and pinch the tops together, leaving the ends open. Fold the pinched side down towards the left or right side of the cookie, creating a decorative shape.
  6. Place the prepared cookies in the preheated oven and bake for approximately 12 to 15 minutes, or until the edges turn golden brown. Once baked, remove the cookies from the oven and allow them to cool completely. Once cooled, dust the cookies with powdered sugar for an added touch of sweetness.