(This Post May Contain Affiliate Links to Products We Know and Love)
Italian Pinch Cookies, also known as Pizzicati, are a delightful treat that combines the buttery richness of shortbread with the sweet tang of jam. This variation, with its luscious hazelnut spread, adds a twist to the traditional recipe, offering a nutty depth to the flavor profile. Perfect for any occasion, enjoy with a cup of coffee or as a sweet snack!
Ingredient Used To Make Italian Pinch Cookies
- salted butter
- ricotta
- vanilla extract
- all-purpose flour
- hazelnut spread (such as Nutella)
- confectioners sugar
Kitchen Tools Used In This Recipe
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → How To Make Italian Pinch Cookies
The dough for these cookies is so simple. In a large mixing bowl, beat together the softened butter, ricotta and vanilla extract. Then beat in the all-purpose flour. Divide dough into 4 equal parts, flatten and shape each quarter into a rectangle and wrap in clear wrap. Refrigerate for an hour or overnight to firm the dough.
When ready to prepare, preheat the oven to 350 degrees and line a sheet pan with parchment.
On a lightly floured surface, roll out one refrigerated rectangle at a time to about 1/4 inch thickness, then cut 3 inch squares using a square cookie cutter. Take the excess or scraps and re-roll and cut squares until you have used most of the dough.
Carefully place the squares on the parchment. I can fit about nine cookies per sheet pan. Place a heaping teaspoon of hazelnut spread in the middle of each square. Take one edge of each side and place it in the middle, the points can touch and pinch together or overlap.
Bake for 11 minutes, watching to make sure the cookies don’t burn. Cool on a wire rack and dust with confectioners sugar. Continue with the remaining refrigerated dough.
Refrigerate or freeze the cooled cookies in an airtight container.
Hope you enjoy!
More Holiday Favorites (Click the Links Below):
- Butterball Cookies
- Buckeyes
- Spritz Cookies
- Red Velvet Gooey Butter Cookies
- Holiday Blossoms
- Soft Lemon Cookies
- Butterball Cookies
- Cranberry and Pistachio Icebox Cookies
- Peppermint Buttermints
Italian Pinch Cookies
- Total Time: 1 hr 20 mins
- Yield: 33 cookies 1x
Ingredients
- 1 cup salted butter, softened
- 16 oz ricotta
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 13 oz hazelnut spread (such as Nutella)
- confectioners sugar for dusting
Instructions
- In a large bowl, beat together the butter, ricotta and vanilla extract.
- Then beat in the all-purpose flour.
- Divide dough into 4 equal parts, flatten and shape each quarter into a rectangle and wrap in clear wrap.
- Refrigerate for an hour or overnight to firm the dough.
- When ready to prepare, preheat the oven to 350 degrees and line a sheet pan with parchment.
- Roll out one refrigerated rectangle at a time on a lightly floured surface, then cut 3 inch squares using a square cookie cutter.
- Take excess scraps and re-roll and cut squares until you have used most of the dough.
- Carefully place the squares on the parchment.
- Place a heaping teaspoon of hazelnut spread in the middle of each square.
- Take one edge of each side and place it in the middle, the points can touch and pinch together or overlap.
- Bake for 11 minutes, watching to make sure the cookies don’t burn.
- Cool on a wire rack and dust with confectioners sugar.
- Continue with the remaining refrigerated dough.
- Refrigerate or freeze in an airtight container.
- Enjoy!
- Prep Time: 10 mins
- Chill Time: 1 hr
- Cook Time: 11 mins
- Category: Dessert, Cookies
- Method: Baking