Cream the butter and sugar in a mixing bowl using an electric mixer until light and fluffy.

Add egg yolks and vanilla extract, mixing until well incorporated.

Gradually mix in the flour and salt until a soft, smooth dough forms.

Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Roll the chilled dough on a lightly floured surface to about ⅛-inch thickness.

Use a 2-inch round cookie cutter to cut out circles.

Place ½ teaspoon of filling (jam or Nutella) in the center of each dough circle.

Pinch two opposite sides of the dough together firmly to seal the filling inside, creating the signature "pinch" shape.

Arrange the cookies on the prepared baking sheet, spacing them 1 inch apart.

Bake in the preheated oven for 10–12 minutes, or until the edges turn lightly golden.

Remove from the oven and let the cookies cool on the baking sheet for 2–3 minutes before transferring them to a wire rack.

Once cooled, dust with powdered sugar for a delicate finish.

Optionally, drizzle with melted chocolate for extra elegance.

Pair with Coffee or Tea: Enjoy with espresso, cappuccino, or herbal tea for a perfect afternoon snack.

With Dessert Wines: Serve alongside Moscato or Vin Santo for an Italian-inspired dessert experience.

On a Dessert Platter: Arrange with other Italian treats like biscotti and amaretti for a festive spread.

Storage: Keep in an airtight container at room temperature for up to 1 week.

Freezing: Freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.

Reheating: Warm in a 300°F (150°C) oven for 5 minutes to refresh texture.

Gluten-Free Version: Use a gluten-free flour blend in place of all-purpose flour.

Dairy-Free Option: Swap butter for vegan butter or coconut oil.

Different Fillings: Try lemon curd, fig preserves, peanut butter, or chocolate ganache for variety.

Festive Touch: Add colored sprinkles or dip one side of the cookies in chocolate for holiday treats.

Why did my cookies open up while baking?

→ Ensure you pinch the dough firmly and chill the shaped cookies before baking.

What’s the best jam for filling Pizzicati?

→ Thick jams like raspberry, apricot, or fig work best to prevent leakage.

Can I make the dough ahead of time?

→ Yes! Refrigerate the dough for up to 2 days or freeze for up to 1 month.

How do I make these cookies crispier?

→ Roll the dough slightly thinner and bake for an additional 2 minutes.

Can I make Pizzicati without eggs?

→ Yes! Substitute ¼ cup unsweetened applesauce for egg yolks.

✅ Easy-to-Make Italian Classic – Simple steps, big flavor!

✅ Perfect for Any Occasion – Great for tea time, parties, or gifts.

✅ Customizable Fillings – From jam to Nutella, the possibilities are endless.

✅ Make-Ahead Friendly – Store and freeze easily for later enjoyment.