Pizzicati Cookies - Italian Bow Tie Cookies
Pizzicati cookies or Italian bow tie cookies are delicate and crumbly pinch cookies filled with jam - perfect for breakfast or tea time!
Serving: 18 cookies
Calories: 72kcal
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.
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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.