Pizzicati Italian Pinch Cookies
User Reviews
4.7
Pizzicati Italian Pinch Cookies
Description
Pizzicati Italian Pinch Cookies combine all-purpose flour with cornstarch and icing sugar to produce a soft, crumbly texture. Incorporating baking powder and salt provides a light lift and balance. The dough is enriched with butter and an egg, then carefully kneaded to just combine without overworking, maintaining tenderness.
The dough is chilled, rolled slightly thicker than pie crust, and cut into small rounds. A teaspoon of jam is placed in the center before pinching the edges together to seal, creating a filled, hand-shaped cookie with a jeweled center of jam. This pinching method keeps the jam contained during baking.
To get the best texture, use all-purpose flour with at least 11.5% protein, and bring ingredients to room temperature before mixing. These cookies offer a light, buttery crumb paired with the sweet fruit jam, making them suitable for tea time or dessert.
Ingredients
- 1 1/2 cups all-purpose flour with at least 11.5% protein
- 1/2 cup corn starch
- 1/2 cup icing sugar 75 grams total, + 2 tablespoons
- 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
- Use all-purpose flour with at least 11.5% protein to prevent the cookies from spreading during baking.
- Remove ingredients from refrigeration about 60 minutes before use to bring them to room temperature for proper dough consistency.
- You may use a food processor or stand mixer with a paddle attachment to combine the dough efficiently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 12g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 31mg | 1% |
| Potassium | 19mg | 0% |
| Sugar | 4g | 8% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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