Pizzicati are delicate Italian shortbread cookies filled with jam. Sometimes called biscotti pizzicati or simply pinch cookies, the jam-filled cookies are not too sweet and beautiful on a dessert tray. 

close up of a plate of pizzicati cookies.
Photo Credits: Caitlin Bensel

Pizzicati is one of my favorite cookie recipes and for good reason. These delicate jam-filled shortbread cookies have a light texture, and a subtle sweetness.

With only a half cup of sugar in the entire recipe these Italian pinch cookies are lovely served with coffee or hot tea at the end of a meal. Although most people think of cookies as an evening snack or part of a holiday dessert tray adorned with Italian treats like pignoli, biscotti and cannoli, I am not ashamed to say I have thoroughly enjoyed them at breakfast time too! 

This recipe makes about 30 to 40 cookies depending upon how thin you roll the dough. Each cookie is quite small — only about two bites each and finished with a light dusting of powdered sugar. Depending upon the size of your cookie cutter and how thin you roll the dough you may get fewer cookies. When it comes to filings, I prefer strawberry, fig or apricot jam. While I have tried pizzicati with nutella I must admit, it’s not my favorite. (I know! I’m so sorry to all the chocolate hazelnut lovers out there!) 

Regardless, of what you put inside these tender shortbread morsels, you are certain to delight your friends and family with these sweet Italian cookies. 

two pizzicati cookies on a plate with a cup of coffee.
Table of Contents
  1. What is in Pizzicati? 
  2. How to Make Pizzicati
  3. Trouble-Shooting Pizzicati
  4. When to Enjoy Pizzicati 
  5. How to Store and Freeze Pizzicati
  6. More Sweet Treats 
  7. Try our Fig Jam!
  8. Pizzicati (Italian Pinch Cookies) Recipe
Ingredients for pizzicati cookies including flour, powdered sugar, a lemon, butter, baking powder, two eggs and strawberry jam.

What is in Pizzicati? 

I love these cookies because they are so simple and easy to make. My eleven-year-old daughter and I make these all the time. I roll and cut the dough, she fills with jam and pinches the two sides together in the middle.  

  • All purpose flour: Most people have this in their homes and makes a great shortbread dough.
  • Powdered sugar: I used powdered sugar both in the dough, and a little extra to dust the cookies for a snowy finish. 
  • Corn starch: Corn starch won’t develop gluten like flour will, which means the dough is more likely to keep it’s shape.
  • Baking powder: You don’t need much for leavening agents in this recipe. The tiny bit of baking powder gives the cookies a little lift, but not too much. 
  • Lemon zest: For this recipe I used lemon zest because lemon and strawberry are one of my favorite flavor combinations. I call for the zest of 1 lemon, but you can add the zest of two lemons if you prefer.
  • Softened butter: the dough comes together quickly using softened butter. If you forgot to soften your butter you can pop it in the microwave for about 5 seconds. 
  • Vanilla extract: If you want to swap out the vanilla extract for almond extract or another flavor go right head! 
  • Egg: This is used to provide a structure to the dough. 
  • Strawberry jam: I love the lemon strawberry combo in this recipe, but you can swap it for another jam flavor if you’d prefer. 

How to Make Pizzicati

Italian pinch cookies really are easy to make, but like any roll out cookie you want to keep the dough chilled. If your dough gets too warm it might stick to the counter or make it difficult to roll out. You also want to roll the dough thin (about the height of 2 stacked quarters).

  • Mix dry ingredients: In a large bowl combine the flour, powdered sugar, corn starch, baking powder, and lemon zest. Whisk to combine. 

    dry ingredients for pizzicati being mixed in a glass bowl with a whisk.
  • Add the wet ingredients: To the bowl with the dry ingredients, add softened butter, vanilla extract, and egg. Using a hand mixer, beat on low just until the flour is a little wet, then increase the speed to medium until the dough becomes a loose grainy mixture. Take a rubber spatula and scoop around the bowl. Then knead with the spatula for a minute or so just until you have a slightly sticky, cohesive dough. 

    the pizzicati dough being mixed in a bowl with a hand mixer.
  • Wrap the dough and chill: Transfer the cohesive dough onto a sheet of plastic wrap and form it into a 1-inch thick disk. Place it in the fridge to chill for one hour. 
  • Roll out the cookie dough: Dust the countertop with flour, but don’t use too much. You need the dough to be a little sticky so your pinch will seal properly. You can also roll the dough out between two sheets of parchment. Roll out the dough into a disk that is less than 1/4-inch thick. You want the dough thin. If it’s too thick or there is too much flour the pinch might not hold. Use a 2 1/2 -inch biscuit or cookie cutter and cut out as many circles as you can. Transfer the circles to a baking sheet. Repeat until all the dough is used up. 
  • Fill and pinch the cookies: Place a scant teaspoon of jam in the center of each circle. Then lift the sides, pinch just center together about 3 finger tips wide but leave each end open. Fold the pinched section down to the left or right side of the cookie. 

    The cookies will not spread. As you pinch them move them so the pinched cookies are only about 1 inch apart on the baking sheet. I can get 20 pinched cookies on a single baking sheet. 

    nine unbaked pizzicati cookies on a baking sheet lined with parchment paper.
  • Bake the cookies: Place the baking sheet in the oven and bake in a 350°F oven for 12-14 minutes. The bottoms will be lightly golden, the jam will spread to the open ends, but the cookies will still be pale and will not take on much color. 
  • Cool and dust the cookies: When the cookies are ready, remove them from the oven and transfer them to a wire rack to cool completely. Then dust with powdered sugar and serve. 

Trouble-Shooting Pizzicati

These sweet little cookies can be tricky to make. If you overfill them, roll the dough to thick or use too much flour when rolling them out the pinch wont stay and the cookies will pop open.

  • Only use a 1/2 teaspoon of jam.
  • If the dough becomes difficult to work with place it in the fridge to cool it down and make it easier to work with. Resist the urge to add more flour to roll it out.
  • Use a bench scraper to help lift the dough off of your work surface.
  • The dough should be rolled pretty thin. If you aren’t getting 30 cookies out of a batch of dough you’re rolling it too thick.
  • Pinch the sides together then fold the pinch over. It will help with the seal.

If all else fails and the cookies pop open, place one on top of the other for sandwich cookies, chop them up and sprinkle in trifle or on top of ice cream.

When to Enjoy Pizzicati 

I’m pretty sure I’ve never struggled to find a way to enjoy a shortbread cookie let alone one filled with jam! But if you need some ideas I have a few for you.

Don’t relegate pizzicati to a simple Christmas cookie placed on a dessert table along with other after dinner bites like Lemon Ricotta Cheesecake, Chocolate Covered Dates and Brownies. Make these cookies for a bridal shower, Sunday brunch, baby shower or a Mother’s Day spread. Get the coffee ready! 

And now that you are a filled-cookie expert, be sure to check out this ma’amoul recipe. Another scrumptious cookie with a date filling. Then try Baci Di Dama, an Italian hazelnut cookie stuffed with melted chocolate.

two pizzicati cookies on a plate with a cup of coffee.

How to Store and Freeze Pizzicati

If you’re anything like me, you like to get a head of a big gatherings. If you’re in that camp, then you’re in luck. Make a batch of cookies. Bake them off, let them cool, then pop them in the freezer.

To store: Simply layer the cooked pinch cookies between sheets of parchment, place them in an airtight container in the freezer. When ready transfer then to your serving platter and dust with a little powdered sugar.

More Sweet Treats 

Browse all Mediterranean recipes.

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Try our Fig Jam!

This traditional Fig Jam is made from Greek Figs, plump little flavor bombs of honeyed delight! Another great option for filling your pizzicati cookies!

a jar of fig jam from the mediterranean dish.
4.87 from 43 votes

Pizzicati (Italian Pinch Cookies)

Summer Miller
close up of a plate of pizzicati cookies.
These delicate jam-filled shortbread cookies are so simple and easy to make. With a light texture and subtle sweetness, they pair perfectly with some coffee or hot tea at the end of a meal.
Prep – 15 minutes
Cook – 12 minutes
Chill Time 1 hour
Total – 1 hour 27 minutes
Cuisine:
Italian
Serves – 30 cookies
Course:
Dessert

Equipment

  • 2 ½-inch circular biscuit or cookie cutter

Ingredients
  

  • 1 1/2 cups (270 g) all purpose flour
  • 1/4 cup (60 g) powdered sugar, plus more for dusting
  • 1/4 cup (60g) cornstarch
  • 1/2 teaspoon baking powder
  • Zest of 1 lemon
  • 10 tablespoons (140g) unsalted butter, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 eggs
  • 1/3 cup strawberry jam

Instructions
 

  • Mix dry ingredients: In a large bowl combine the flour, powdered sugar, corn starch, baking powder, and lemon zest. Whisk to combine.
  • Add the wet ingredients: To the bowl with the dry ingredients, add softened butter, vanilla extract, and egg. Using a hand mixer, beat on low just until the flour is a little wet, then increase the speed to medium until the dough becomes a loose grainy mixture, about 3 to 4 minutes. Take a rubber spatula and scoop around the bowl then knead with the spatula (or your hands) for a minute or so just until you have a slightly sticky, cohesive dough. (If using a stand mixer 1 to 2 minutes at medium speed will likely be enough to form a cohesive dough.)
  • Wrap the dough and chill: Transfer the dough onto a sheet of plastic wrap and form it into a 1-inch thick disk. Place it in the fridge to chill for one hour.
  • Roll out the cookie dough: Dust a countertop with flour, but don't use too much. You want the dough to be a little sticky so it holds the pinch in the next step. (You can also roll out the dough between two sheets of parchment paper.) Roll out the dough into a disk that is less than 1/4 inch thick (about the height of 2 quarters stacked on top of each other). You want to get 30 to 40 cookies out of the dough. If it's rolled too thick the pinch may not hold. Use a 2 1/2 -inch biscuit or cookie cutter and cut out as many circles as you can. Transfer the circles to a baking sheet. Repeat until all the dough is used up.
  • Fill and pinch the cookies: Place a scant teaspoon of jam in the center of each circle. Then lift the sides, pinch the tops together about three finger tips wide across the top, but leave the ends open. Fold the pinched side down to the left or right side of the cookie.
    The cookies will not spread, so as you pinch them you can move them so the pinched cookies are only about 1 inch apart on the baking sheet. I can get 20 pinched cookies on a single baking sheet.
  • Bake the cookies: Place the baking sheet in the oven and bake in a 350°F oven for 12-14 minutes. The bottoms will be lightly golden, the jam will spread to the open ends, but the cookies will still be pale and don’t take on much color.
  • Cool and dust the cookies: When the cookies are ready remove them from the oven and transfer them to a wire rack to cool completely. Then dust with powdered sugar and serve.

Video

Notes

  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
  • I like to use strawberry or apricot jam in these cookies but fig jam from our shop is just as delicious.
  • If the dough is challenging to roll out at any point it’s probably just too hot. Go ahead and transfer the dough to the refrigerator for 20 minutes to cool down then start again.
  • If you use too much flour when rolling out the dough, it can make it difficult for the pinch to hold in the oven. Go lightly when dusting your countertop or roll the dough out between two layers of parchment paper.
  • I used a 2 ½ inch cookie cutter to get 30 cookies. If you roll the dough too thick, or use a different sized cookie cutter you could make more or less cookies.
  • It’s important to roll the dough thin. If it’s too thick the pinch might not old and they could pop open. 
  • You can also make these cookies in a food processor. Just add the dry ingredients and pulse until they come together. Then add the egg, extract and butter and pulse until it forms a ball. You may have to scrape down the sides. 

Nutrition

Calories: 64.8kcalCarbohydrates: 8.3gProtein: 1gFat: 3.1gSaturated Fat: 1.9gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.8gTrans Fat: 0.1gCholesterol: 15.7mgSodium: 32mgPotassium: 12.9mgFiber: 0.2gSugar: 2.9gVitamin A: 99.4IUVitamin C: 0.3mgCalcium: 6.5mgIron: 0.3mg
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Summer Miller is an award-winning cookbook author, journalist, and an IACP finalist in essay writing and memoir. Her recipes, food writing, and editing chops span both print and digital media. You can find her work at Simply Recipes, Eating Well, Saveur, Bon Appétit, and the Kitchn among others. She is the Senior Executive Editor at The Mediterranean Dish.
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4.87 from 43 votes (35 ratings without comment)

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Comments

  1. Sophie Leco says:

    I was wondering if you could use a nut filling?

    1. Summer Miller says:

      Hi, Sophie! I’m Summer and I work here at The Mediterranean Dish. You certainly could use a nut filling. If you try it let us know how it turns out.

  2. Cion says:

    hv not made it yet but in tend to make some. I would use a sugar free strawberry jam for the filling to cut down on the sugar. Thanks

  3. Robin says:

    In the video you add lemon juice but the recipe doesn’t list it. Several of us on Pinterest were wondering how much, I am assuming 1/2 to 1 tbs, is that correct?
    Can’t wait to try them with black raspberry.

    1. TMD Team says:

      Hi, Robin. There’s no need to add lemon juice to this recipe, only the zest of one lemon. Enjoy!

  4. Maria Cofrances says:

    How many eggs in this recipe. You show 2 recipe reads 1 eggs

    1. Summer Miller says:

      Hi, Maria! We’ve updated the recipe since we’ve filmed the video. Please follow the written recipe. I hope you love these cookies as much as I do.

  5. Ruby says:

    Haven’t tried yet. can we use regular sugar instead of powdered sugar?

    1. Summer Miller says:

      Hi, Ruby! I’m Summer and I wrote this recipe. You have to use powdered sugar for this recipe. I hope you make it.

  6. Grace says:

    5 stars
    Thank you I will try

  7. Mary Betts says:

    5 stars
    Made them , they are great

    1. TMD Team says:

      Awesome! Thanks, Mary!

  8. Mary says:

    This is the second year making these. Loved the suggestion to cut the rolled dough into squares. Greatly cuts down on rerolling bits. They pinch closed nicely. One word of advice — your jam should be thick to avoid running and stay with 1/2 tsp. I added 1/2 top of nutmeg.

  9. Anna says:

    How long can I leave this in the fridge before rolling?

    1. Summer Miller says:

      Hi, Anna! I’m Summer and I work here at The Mediterranean Dish. You can leave it for as little as an hour and up to a day in the fridge before rolling. If you need more time you could also freeze it. Enjoy! I just made a batch of these myself!

  10. Rita Callender says:

    This dough is totally unworkable. It was chilled for over two hrs and still very sticky even rolling it between parchment paper.
    I ended up throwing it in the garbage , waste of time and ingredients!

  11. Daniela Ken says:

    3 stars
    Hi ,
    I liked the recipe but not so much strawberry jam because it completely came out during the baking, maybe I put too much , I normally make my apricot marmalade and it stays put during the baking…… otherwise it was pretty quick making them… gonna take them to my work tomorrow:).

    1. Summer Miller says:

      Hi, Daniela! So glad you liked the cookies and found the recipe easy to make. Apricot marmalade sounds amazing!

  12. Cheryl says:

    I don’t know why because I experimented with how tight I pinched the dough, but all of my cookies open up😞. They taste fine, but they don’t look nice.

  13. Wendy says:

    In response to those curious about the absence of salt. I mentioned to make it your own try a pinch of salt and if you’d like with other spices, like coriander, cardamom a little bit of cayenne changes things up a bit when they’re finished, you can even drizzle or dip them and chocolate that hardens like a cannoli. Have fun with it your family will love the tasting phase.

  14. Wendy says:

    I made the original and then I experimented with my different jams and preserves like boysenberry and black raspberry plum apricot. Everyone was delicious and a hit everywhere I brought them give it a try make it your own.

    1. TMD Team says:

      Thanks so much for sharing this, Wendy! We’re often asked what other fillings will work here.

  15. Jenna says:

    If you use unsalted butter it should say unsalted. I just made the dough before seeing this unfortunately. Also my dough never got crumbly while using the hand mixer. It stuck all to the beaters. Perhaps my butter was TOO soft?

  16. Pam says:

    Is there no salt in this recipe? Want to make the today but noticed no salt and I read you used unsalted butter which was not listed in ingredients.
    Thank you
    Pam

    1. Summer Miller says:

      Hi, Pam — I’m Summer and I work here at The Mediterranean Dish. You are correct, there isn’t any salt in this recipe, but you can certainly add a small pinch — 1/8 teaspoon if you’d like to.

    2. Wendy says:

      I made the original and then I experimented with my different jams and preserves like boysenberry and black raspberry plum apricot. Everyone was delicious and a hit everywhere I brought them give it a try make it your own.