Description
Pizzicati are traditional Italian shortbread cookies filled with jam and pinched to seal in the sweet center. These delicate, buttery cookies are simple yet elegant, making them perfect for festive occasions or afternoon tea. Their crisp exterior and fruity heart make them a timeless treat across generations.
Ingredients
2 cups (250g) all-purpose flour
1/2 cup (60g) powdered sugar
1/4 cup (30g) cornstarch
1 teaspoon baking powder
Zest of 1 lemon
3/4 cup (170g) unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup (120g) fruit jam (strawberry, apricot, fig, etc.)
Instructions
In a large bowl, whisk together flour, powdered sugar, cornstarch, baking powder, and lemon zest.
Add softened butter, egg, and vanilla extract. Mix until a cohesive dough forms.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
Roll dough on a lightly floured surface to 1/4-inch thickness.
Use a cookie cutter to cut out rounds. Place 1/2 teaspoon of jam in the center of each.
Pinch the edges together to partially enclose the jam.
Place cookies on a parchment-lined baking sheet.
Bake at 350°F (175°C) for 12–14 minutes until the bottoms are lightly golden.
Cool slightly on the baking sheet, then transfer to a wire rack.
Notes
Avoid overfilling to prevent leakage during baking.
Dough can be made a day ahead and chilled.
Customize with fillings like Nutella, lemon curd, or marmalade.
For special occasions, dust with powdered sugar after baking or drizzle with icing.
- Prep Time: 20 minutes
- Cook Time: 12–14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian