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    Home » Recipes » Dessert Recipes

    Pizzicati Cookies - Italian Bow Tie Cookies

    Updated: Nov 27, 2024 · Published: Aug 11, 2022 by Andrea

    Jump to Recipe

    Pizzicati cookies or Italian bow tie cookies are delicate and crumbly cookies filled with jam - perfect for breakfast or tea time!

    Loved by grown-ups and kids (especially kids!), pizzicati cookies are such an easy, delicious treat!

    Growing up in Italy, I used to bake these cookies with my mum almost every weekend, and today I'm sharing the exact the recipe I grew up with (thanks mum!).

    I promise these Italian bow tie cookies are incredibly easy to make, you can actually ask your kids to help you out - my 4-year-old loves making them with me.

    They're also great for gifting! So if you're looking for an easy Christmas cookie recipe or a new cookie idea to add to a wedding cookie table, this recipe is a must-try.

    Pizzicati cookies filled with jam.

    And if you're looking for more Italian Christmas cookies, I highly recommend you try these traditional Italian butter cookies, amaretti cookies, ricciarelli cookies or these chocolatey baci di dama. They're all incredibly delicious!

    Jump to:
    • Pizzicati cookies
    • Ingredients
    • How to make pizzicati cookies
    • Storage tips
    • Can I make them ahead?
    • Italian bow tie cookies baking tips
    • Recipe

    Pizzicati cookies

    The name biscotti pizzicati means "pinched cookies" in Italian, but they also go by the name of biscotti a fiocco, which is why they're often called "Italian bow tie cookies".

    Pizzicati are made by pinching the two ends of the dough together and it is from this step that they take their name of Italian pinch cookies.

    Made with a simple shortcrust pastry (Italian pasta frolla) and filled with apricot jam, they have a delicate flavor and a lovely crumbly texture.

    In Italy, we usually serve them for breakfast with milk or tea, or as an afternoon snack.

    Italian pizzicati cookies with apricot jam.

    Ingredients

    You won't believe how easy is to make pizzicati at home!

    These Italian bow tie cookies are made with the most simple ingredients, in typical Italian fashion.

    You'll need just 7 ingredients:

    pizzicati cookies ingredients: butter, flour, lemon, egg, baking powder, powdered sugar, jam.
    • Butter: Use cold butter cut into small chunks, it makes it easier to mix it with the flour.
    • Flour: I use regular all-plain flour or Italian 00 flour.
    • Egg: Opt for a medium-sized yolk.
    • Lemon: Lemon zest adds a beautiful citrusy note to the cookies, you can swap it with orange zest if you like. Opt for unwaxed organic lemons if possible.
    • Sugar: You will need only powdered sugar for this recipe.
    • Baking powder: A little baking powder gives the cookies a nice slightly softer texture.
    • Jam: you can use your favorite jam! I use my homemade apricot jam, but cherry jam, peach jam and strawberry jam all work well.

    How to make pizzicati cookies

    This is a quick overview of how to make Italian pinch cookies with step-by-step pictures.

    For the full recipe, scroll down to the easy-to-print recipe card.

    collage of four images showing the four steps to make pizzicati cookies.

    STEP 1. Mix flour, baking powder, lemon zest and icing sugar then add butter and mix, add the egg yolk and knead until the dough comes together.

    STEP 2. Flatten the dough into a disk and wrap it with cling film. Refrigerate for 30 minutes to 1 hour.

    STEP 3. Place the dough on a lightly floured surface and roll it thinly. Cut circles about 2.5 inch/6cm in diameter.

    STEP 4. Place half a teaspoon of jam in the center of each circle. Bring the sides of the dough together, and pinch the ends together to secure them. Bake for 17 minutes, then cool on a baking rack.

    Once cooled completely, sprinkle them with powdered sugar and serve.

    italian bow tie cookies with jam.

    Storage tips

    Store the baked cookies in an airtight container or sealed jar.

    Keep them in a cool spot in your kitchen or in the fridge for up to 3-4 days.

    You can also freeze them. Place them on a baking sheet for an hour, then transfer them to a ziplock bag and freeze them for up to two months.

    Can I make them ahead?

    Yes, you can! You can form your Italian bow tie cookies the night before, refrigerate them overnight then bake them in the morning.

    Italian bow tie cookies baking tips

    • Chill the dough for at least 30 minutes before rolling it out.
    • If you chilled the dough for too long, it will crumble while you roll it. Don't despair, just keep rolling it until it's a little warmer and easy to roll.
    • Place just a small amount of jam in the center of each cookie.
    • Always line the baking tray with parchment paper.
    • I use a conventional oven (fan option OFF), if you use a convection oven (fan option ON), decrease the baking temperature by 20° C/25°F.
    • If your kitchen is warm, I suggest placing the cookies in the fridge for 5-10 minutes before baking them.
    Italian pinch cookies with apricot jam.

    More Italian cookie recipes

    Looking for more easy cookie recipes to try? A few family favourite cookies include these zesty limoncello cookies, the classic savoiardi cookies, or these delicious chocolate amaretti.

    Did You Try This Recipe?

    Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!

    Don't forget to subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates.

    Recipe

    pizzicati cookies or italian pinch cookies.
    Print SaveSaved!
    5 from 6 votes

    Pizzicati Cookies - Italian Bow Tie Cookies

    Prevent your screen from going dark
    Pizzicati cookies or Italian bow tie cookies are delicate and crumbly pinch cookies filled with jam - perfect for breakfast or tea time!
    Prep Time10 minutes mins
    Cook Time17 minutes mins
    Resting time:30 minutes mins
    Total Time27 minutes mins
    Course: Cookies
    Cuisine: Italian
    Serving: 18 cookies
    Calories: 72kcal
    Author: Andrea Soranidis

    Ingredients

    • 125 g all purpose flour
    • 2 g baking powder
    • zest of half lemon
    • 30 g powdered sugar
    • 65 g butter, cold and cut into small cubes
    • 1 egg yolk
    • 80 g apricot jam, or your favorite jam

    Instructions

    • Set aside one tablespoon of flour. Add the remaining flour into a large bowl, followed by the baking powder, lemon zest and powdered sugar, and mix briefly. Add cubed butter and work the mixture with your fingertips.
    • Once you have a sandy mixture, add the yolk and knead for a few seconds. Transfer onto a working surface, slowly incorporate the remaining tablespoon of flour if necessary, and knead briefly until the dough comes together.
    • Transfer the ball onto a sheet of cling film, flatten it into a disk and wrap it well. Let the dough rest in the refrigerator for 30 minutes to 1 hour.
    • Preheat oven to 170°C/340°F or with fan option on at 150°C/300°F. Arrange the baking tray onto the middle shelf.
    • Place the dough on a lightly floured surface and roll until the dough is approximately ⅛" thick. With a metal serving ring, cookie cutter or cup, cut circles about 2.5-inch/6cm in diameter.
    • Place half a teaspoon of jam in the center of each circle.
    • Bring the sides of the dough together as if to close the circle, and pinch the ends gently but firmly together to secure them.
    • Arrange the cookies on a baking sheet covered with parchment paper. Bake them for about 17 minutes or until golden on top. Remove them from the oven, then cool them on a baking rack.
    • Once completely cooled, sprinkle them with powdered sugar and serve them.

    Video

    Notes

    Please note that all my baking recipes are tested with grams measurements, which are more accurate than cup measurements. US cup amounts are provided, but for best results please always use a scale when measuring ingredients.
    SUBSTITUTIONS
    You can substitute the lemon zest with an equal amount of orange zest. For dairy-free cookies, substitute the butter with 50 ml of light extra-virgin olive oil.
    HOW TO STORE PIZZICATI COOKIES
    Store the baked cookies in an airtight container or sealed jar. Keep them in a cool spot in your kitchen or in the fridge for up to 3-4 days.
    FREEZING TIPS
    Place the cookies on a baking sheet for an hour, then transfer them to a ziplock bag and freeze them for up to two months.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    Nutrition

    Serving: 1cookie | Calories: 72kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 37mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 114IU | Vitamin C: 0.4mg | Calcium: 11mg | Iron: 0.4mg

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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    Reader Interactions

    Comments

    1. anna bruzzese says

      December 20, 2023 at 12:33 am

      Cookies taste great but my jam oozed out. What did I do wrong?

      Reply
    2. Josephine A. says

      November 09, 2023 at 8:38 pm

      Hi, the cookies tasted great but my dough cracked and fell apart when forming the cookies (even though the dough was not cold); any thoughts why? I did not use all the flour called for but it felt like the dough was too dry. I used tipo 00 flour.

      I think your recipe layout and your precision was excellent!

      Reply
    3. Josepph says

      November 08, 2023 at 5:43 pm

      5 stars
      Mom made something similar , wish I had dough recipe they were more crescent in shape stuffed with peanut butter yes we are Italian Im 80 now so its been many years ago. its that cookie dough ??? she would bake enough cookies to fill up our ping pong table edge two edge. so many wonderful kinds. Napoli Calabrian heritage. Yeahhhhhhhhh

      Reply
    4. Rita says

      September 13, 2023 at 11:45 pm

      Hi
      Do you use salted or unsalted butter
      Thanks
      Rita

      Reply
      • Andrea says

        September 14, 2023 at 1:19 pm

        Hi Rita, I use salted Irish butter Kerrygold!

        Reply
    5. Cathy says

      September 03, 2023 at 9:23 pm

      I cooled it for 30 min but when I'm pinching it the dough breaks apart. It's nit a smooth rolled dough it has cracks in it. Why is that? I would appreciate if you can reply to my message. Thanks

      Reply
      • Andrea says

        September 06, 2023 at 9:40 am

        Hi Cathy, I think your dough is probably too cold, leave it on the kitchen counter for 5 minutes, then start rolling it with a rolling pin until it warms up a little bit, then it's ready to use!

        Reply
    6. aayat says

      August 18, 2023 at 6:54 am

      5 stars
      nice it's perfect pizzicati cookies recipe

      Reply
    7. Marcia says

      August 17, 2023 at 3:17 am

      Can I use gluten free flour instead of regular flour

      Reply
    5 from 6 votes (4 ratings without comment)

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    Andrea Soranidis, founder of The Petite Cook.

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