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Pizzicati Cookies – A Delightful Italian Treat with a Sweet Surprise Inside
You might know them as Italian pinch cookies. They’re these wonderfully buttery, shortbread-like cookies that just bring a touch of elegance to any dessert spread. The name comes from that delicate “pinch” that keeps the filling snug inside.
Now, traditionally, these little gems are filled with lovely fruit jams—think apricot, raspberry, or fig. Each bite is like a flavor explosion, soft and tender. But some bakers like to get a bit creative and swap out the jams for something a little richer, like creamy Nutella or a decadent chocolate spread.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 36 cookies
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Dough
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 cup unsalted butter, cold and cut into cubes
  • 1 large egg
  • 1 tsp vanilla extract
  • Zest of 1 lemon (optional, for added flavor)
  • 1 tsp Pinch of salt
Filling
  • ½ cup jam (apricot, raspberry, cherry, fig, etc.) or Nutella, chocolate spread, or sweetened ricotta
Topping
  • Powdered sugar, for dusting after baking (optional)

Instructions
 

  1. Make the Dough:
    In a large mixing bowl, combine flour, sugar, salt, and lemon zest (if using).
    Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
    Add the egg and vanilla extract. Mix until a soft dough forms. Avoid overworking.
    Flatten dough into a disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
  2. Preheat the Oven:
    Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. Shape the Cookies:
    Roll out the chilled dough on a lightly floured surface to about ⅛–¼ inch thickness. Cut into 2.5–3-inch (6–7 cm) squares or circles.
    Place about ½ teaspoon of filling in the center of each piece.
    Gently pinch the opposite sides of each cookie together in the middle to create the signature “pinched” look.
  4. Bake:
    Arrange cookies on the prepared baking sheets, spacing them about 1 inch apart.
    Bake for 12–15 minutes, or until the edges are lightly golden. Do not overbake—they should remain pale.
  5. Cool and Finish:
    Let the cookies cool completely on a wire rack. Dust with powdered sugar if desired.

Notes

Cold butter is key: For the flakiest texture, use cold butter and work quickly to avoid melting it with your hands.
Don’t skip chilling: Chilling the dough helps prevent the cookies from spreading too much and keeps their shape when baking.
Work in batches: If your kitchen is warm, roll and shape small portions of dough at a time, keeping the rest chilled.
Pinch firmly but gently: The "pinched" look is iconic! Press just enough so the sides hold together during baking, but not so hard that the filling oozes out.
Seal with water (optional): If the dough isn't sticking well when pinched, lightly dab the inner edges with water to help them adhere.
Don’t overfill: Use about ½ teaspoon of filling—too much can cause the cookies to open up or leak during baking.
Jam choices: Use thick, quality jams. Avoid runny preserves.