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Pasticcini di Pasta Frolla: Classic Italian Shortcrust Pastries
Pasticcini di Pasta Frolla are tiny Italian treasures that somehow feel both homemade and a little fancy at the same time. Each bite practically melts in your mouth, thanks to the soft, buttery short crust dough which, honestly, is easier to make than you might think. You can get playful with the fillings: tangy fruit jam, silky custard, rich chocolate, or nutty spreads. And sometimes, simple is best just a light dusting of powdered sugar turns them into something irresistible.
These little shortbread cookies are perfect for cozy coffee breaks, festive gatherings, or as thoughtful homemade gifts. It’s amazing how just a few simple ingredients can come together to create something so special.
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Prep Time 20 minutes
Cook Time 18 minutes
Chill Time 30 minutes
Servings: 24 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Pasta Frolla
  • 2½ cups (315 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • ¾ cup (170 g) cold unsalted butter, cubed
  • 2 large eggs at room temperature
  • 1 large egg yolks at room temperature
  • ⅛ tsp pinch of salt
  • 1 teaspoon vanilla extract (or almond extract)
  • Zest of 1 lemon (optional but traditional)
Filling (choose one or mix)
  • ½ cup fruit jam (apricot, raspberry, or cherry) or chocolate spread or ganache, or pastry cream or custard
Finishing (optional)
  • Powdered sugar, for dusting

Equipment

  • Small cookie cutter (round or fluted, about 2–2½ inches)
  • Stand Mixer (optional)

Instructions
 

  1. Dough
    In a large bowl, whisk together the flour, sugar, salt, and lemon zest. Add the cold butter and work it in using a pastry cutter or your fingertips until the mixture looks like fine crumbs.
    Add the egg, egg yolk, and vanilla. Mix just until the dough comes together. Don’t overwork it—pasta frolla should stay tender.
    Shape the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
  2. Roll and Shape
    Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
    Lightly flour your work surface and roll out the dough to about ⅛-inch thickness. Cut out 24 shapes using your cookie cutter. Place them on the prepared baking sheet, spacing them slightly apart.
    If making filled pasticcini, use the back of a teaspoon or your thumb to gently press a shallow indentation in the center of each cookie.
  3. Fill
    Fill each indentation with about ½ teaspoon of jam, chocolate, or custard. Be careful not to overfill—the filling will spread slightly as it bakes.
  4. Bake
    Bake for 15–18 minutes, or until the edges are lightly golden. The tops should remain pale and delicate.
    Remove from the oven and let the pasticcini rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  5. Finish and Serve
    Once cooled, dust lightly with powdered sugar if desired. Serve with espresso, coffee, or tea.

Notes

Keep ingredients cold: Use cold butter and chill the dough before rolling. This ensures tender, crumbly pastries.
Don’t overwork the dough: Mix just until it comes together. Overworking can make the dough tough.
Flour lightly: When rolling out the dough, use just enough flour to prevent sticking too much can dry it out.
Chill before baking: If the dough softens while shaping, pop the tray in the fridge for 10–15 minutes. This helps the pastries hold their shape.
Watch your baking time: Pasta Frollo bakes quickly. Aim for pale golden edges; overbaking dries the dough.
 

Nutrition Estimated Facts - Pasticcini di Pasta Frolla

Italian shortcrust cookies (assorted butter-based shortcrust cookies with fillings).
Serving Size: ~2 medium pieces (60g)  Calories: ~280
Nutrient Amount %DV
Total Fat 16g 21%
  Saturated Fat 9g 45%
Cholesterol 55mg 18%
Sodium 120mg 5%
Total Carbohydrate 31g 11%
  Dietary Fiber 1g 4%
Total Sugars 14g —
  Added Sugars 10g 20%
Protein 4g 8%
Vitamin D 0.2mcg 1%
Calcium 25mg 2%
Iron 1.0mg 6%
Potassium 70mg 2%
Most of the calories come from butter and egg yolks in the shortcrust dough, which drive the saturated fat content. Added sugars and sweet fillings (jam, chocolate, custard, or cream) also contribute significantly to total calories and carbohydrates.

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