Pizzicati are delicate Italian shortbread cookies filled with jam. Sometimes called biscotti pizzicati or simply pinch cookies, the jam-filled cookies are not too sweet and beautiful on a dessert tray.
How to Store and Freeze Pizzicati
If you’re anything like me, you like to get a head of a big gatherings. If you’re in that camp, then you’re in luck. Make a batch of cookies. Bake them off, let them cool, then pop them in the freezer.
To store: Simply layer the cooked pinch cookies between sheets of parchment, place them in an airtight container in the freezer. When ready transfer then to your serving platter and dust with a little powdered sugar.
Ingredients
- 1 ½ cups (270 g) all purpose flour
- ¼ cup (60 g) powdered sugar, plus more for dusting
- ¼ cup (60g) cornstarch
- ½ teaspoon baking powder
- Zest of 1 lemon
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
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