Pizzicati - Italian Pinch Cookies

Step 1

Set aside one tablespoon of flour. Add the remaining flour into a a bowl of a food processor fitted with metal blade, followed by the baking powder, lemon zest and powdered sugar, and mix briefly with several pulses. Add cubed butter and pulse again.

Step 2

Once you have a sandy mixture, add the yolk and pulse several times. Transfer onto a working surface, slowly incorporate the remaining tablespoon of flour if necessary, and knead briefly until the dough comes together.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Place half a teaspoon of jam in the center of each circle.

Step 7

Bring the sides of the dough together as if to close the circle, and pinch the ends gently but firmly together to secure them.

Step 8

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.

Step 9

Once completely cooled, sprinkle them with powdered sugar and serve them.