Italian-style pinched shortcrust cookies with a rich plum-jam and walnut filling.
Italian Pinch Cookies
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 171 minutes: 45 hands-on, 60 chilling or resting, 36 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale or US measures
- Mixing bowls
- Rolling pin and parchment
- 3-inch round cutter
- Small spoon
- Two lined 13 × 18-inch baking sheets
- Cooling rack
- Small sieve
Italian-style pinched shortcrust cookies with a rich plum-jam and walnut filling.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Make shortcrust
- 1Make shortcrustMix flour, granulated sugar, salt and lemon zest. Rub in cold butter until the mixture resembles coarse crumbs. Add the egg and press together into a dough without kneading. Flatten into a disk, wrap and chill 45 minutes.
Roll and prepare the filling
- 2Roll and prepare the fillingStir the chopped walnuts into the thick plum jam. Divide dough into 24 equal portions, about 25 g each. Roll each between parchment into a roughly 3-inch circle about 3/16 inch thick; portion weight governs the yield. If the dough softens, pause briefly until it is easy to lift.
Pinch opposite edges
- 3Pinch opposite edgesPut about 8 g filling in the middle of each round. Lift two opposite edges over the filling, overlap them slightly and pinch firmly together, leaving the other two ends open. These are single folded cookies, not sandwiches. Arrange 12 per lined large sheet and refrigerate the shaped cookies 15 minutes; total chilling is 60 minutes.
Bake the folds
- 4Bake the foldsHeat the oven to 350°F (177°C) conventional or 325°F (163°C) fan. Bake one sheet at a time for 15–18 minutes, allowing 36 minutes for both. The bases and fold tips should be pale golden. If a fold relaxes slightly, leave it alone while hot rather than pressing hot jam.
Cool and dust
- 5Cool and dustRest on each sheet for 10 minutes and on a rack for 20 minutes. Dust the pastry lightly with the measured powdered sugar after cooling, leaving some jam visible at the open ends.
Chef’s Science & Pro Tips
Ingredient science
A thick commercial jam holds inside the open-ended shape better than a loose fruit sauce.
Technique & texture
Keep filling away from the edges you pinch so the seam can adhere.
Finishing & serving
Chilling after shaping helps the buttery folded dough hold its overlap.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 2 days | Keep cooled cookies airtight in a cool place; the jam gradually softens the pastry. |
| Refrigerator | Up to 5 days | Store airtight and let a serving come to room temperature before eating. |
| Freezer | Up to 1 month | Freeze baked undusted cookies in separated layers. |
| Make ahead | Up to 2 days | Keep the wrapped unfilled shortcrust refrigerated. |
| Finishing | After thawing | Thaw covered, then add powdered sugar just before serving. |
Notes
- A thick commercial jam holds inside the open-ended shape better than a loose fruit sauce. Keep filling away from the edges you pinch so the seam can adhere. Chilling after shaping helps the buttery folded dough hold its overlap. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
How do I keep the pinched seams closed?
Keep jam away from the overlapping pastry, pinch firmly and chill the shaped cookies before baking.
Are these Sicilian almond pizzicotti?
No. These are folded wheat-flour shortcrust cookies; Sicilian pizzicotti are pinched almond-paste mounds.
Does 24 mean halves or finished cookies?
It means 24 finished folded cookies made from 24 dough rounds, each with its own filling.
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