Biscotti Pizzicati are traditional Italian shortcrust cookies filled with jam and gently “pinched” closed by hand.
Delicate, buttery, and lightly crumbly, they’re perfect with afternoon tea, alongside an espresso after dinner, or beautifully wrapped as homemade Christmas gifts.
These cookies come together quickly and can be customized with your favorite jam and nuts. Apricot jam is classic, but orange marmalade—or even a chocolate-hazelnut spread—works wonderfully too.
Prep Time
15 minutes
Chill Time
1 hour total
Cook Time
12 minutes
Yield
50 cookies
Ingredients
For the Shortcrust Dough
3¾ cups all-purpose flour
¾ cup granulated sugar
2 large eggs
1 cup + 2 tablespoons cold unsalted butter, cubed
Zest of 2 lemons
¼ teaspoon salt
¼ teaspoon baking powder (optional)
For the Filling
¾ cup apricot jam or orange marmalade
½ cup toasted mixed nuts, finely chopped (walnuts, hazelnuts, almonds, pistachios – optional)
To Finish
Powdered sugar, for dusting
Instructions
Make the dough
In a food processor (or stand mixer fitted with the paddle attachment), combine the sugar, cold butter, lemon zest, and salt. Mix until crumbly.
Add the eggs and mix again, then add the flour and baking powder (if using). Mix just until a smooth dough forms.Chill
Transfer the dough to a work surface, shape it into a disk, flatten slightly, wrap in plastic wrap, and refrigerate for at least 40 minutes.Roll and cut
Remove the dough from the fridge and gently work it with your hands or lightly tap it with a rolling pin to prevent cracking.
Roll out on a lightly floured surface to about ⅛ inch (4 mm) thickness.
Cut into 2¾-inch (7 cm) squares or circles.Prepare the filling
In a small bowl, mix the jam with the finely chopped nuts.Fill and shape
Place about 1 teaspoon of filling in the center of each cookie.
Pinch the edges together gently, folding them over the filling, or overlap the sides slightly like a small cannoli.Chill again
Place the cookies on a baking sheet lined with parchment paper and refrigerate for 20 minutes to help them hold their shape.Bake
Bake in a preheated 350°F (180°C) oven for 12 minutes, or until lightly golden.Finish
Let cool completely, then dust with powdered sugar before serving.
Tips & Tricks
These cookies can be made with jam only, skipping the nuts entirely.
Keep the dough and shaped cookies cold to prevent spreading.
Store in an airtight container at room temperature for up to 1 week.
Perfect for holiday cookie trays or edible gifts.
Nutritional Facts (Per Cookie – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 95 kcal |
| Carbohydrates | 11 g |
| Fat | 5 g |
| Saturated Fat | 3 g |
| Protein | 1.5 g |
| Sugar | 5 g |
| Fiber | 0.5 g |
PIZZICATI: (Italian Jam-Filled Pinch Cookies)
Notes
Ingredients
For the Shortcrust Dough
- 3¾ cups all-purpose flour
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup + 2 tablespoons cold unsalted butter, cubed
- Zest of 2 lemons
- ¼ teaspoon salt
- ¼ teaspoon baking powder (optional)
For the Filling
- ¾ cup apricot jam or orange marmalade
- ½ cup toasted mixed nuts, finely chopped (walnuts, hazelnuts, almonds, pistachios – optional)
To Finish
- Powdered sugar, for dusting
Instructions
- Make the dough
In a food processor (or stand mixer fitted with the paddle attachment), combine the sugar, cold butter, lemon zest, and salt. Mix until crumbly.
Add the eggs and mix again, then add the flour and baking powder (if using). Mix just until a smooth dough forms. - Chill
Transfer the dough to a work surface, shape it into a disk, flatten slightly, wrap in plastic wrap, and refrigerate for at least 40 minutes. - Roll and cut
Remove the dough from the fridge and gently work it with your hands or lightly tap it with a rolling pin to prevent cracking.
Roll out on a lightly floured surface to about ⅛ inch (4 mm) thickness.
Cut into 2¾-inch (7 cm) squares or circles. - Prepare the filling
In a small bowl, mix the jam with the finely chopped nuts. - Fill and shape
Place about 1 teaspoon of filling in the center of each cookie.
Pinch the edges together gently, folding them over the filling, or overlap the sides slightly like a small cannoli. - Chill again
Place the cookies on a baking sheet lined with parchment paper and refrigerate for 20 minutes to help them hold their shape. - Bake
Bake in a preheated 350°F (180°C) oven for 12 minutes, or until lightly golden. - Finish
Let cool completely, then dust with powdered sugar before serving.
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