Pizzicotti (Sicilian "Pinch" Cookies)
Pizzicotti (Sicilian "Pinch" Cookies)
Ingredients
For the Cookies
- 4 cups almond flour
- 2 cups granulated sugar
- 3 large eggs, separated, yolks only, at room temperature
- 1 tablespoon honey
- 1 teaspoon vanilla extract
For Coating
- 1 cup powdered sugar, or as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the almond flour and granulated sugar. Sift them together to ensure there are no lumps.
⏱️ 2 min
- 3
Add the egg yolks, honey, and vanilla extract to the dry ingredients. Begin mixing with a wooden spoon until a shaggy dough starts to form.
⏱️ 3 min
- 4
Turn the dough out onto a clean surface or continue kneading in the bowl by hand. Knead until the dough comes together and is smooth, not too soft and not too hard. If the dough is too dry, add a tiny bit more honey; if too wet, a tiny bit more almond flour.
⏱️ 10 min
- 5
Divide the dough into several portions. Roll each portion into a log, about 1 inch in diameter, resembling a 'salami' shape.
⏱️ 5 min
- 6
Using a knife, cut each log into small, uniform pieces, about 1/2 to 3/4 inch thick.
⏱️ 3 min
- 7
Roll each small piece of dough between your palms to form a round ball.
⏱️ 5 min
- 8
Place the powdered sugar in a shallow bowl. Thoroughly coat each dough ball in the powdered sugar, ensuring it's completely covered.
⏱️ 3 min
- 9
Arrange the coated dough balls on the prepared baking sheet, leaving about 1 inch of space between them. Gently press down on the top of each cookie with two fingers, creating a slight indentation or 'pinch'.
⏱️ 2 min
- 10
Bake for 12-15 minutes, or until the cookies are lightly golden on the bottom and set. They should still be soft to the touch. Do not overbake.
⏱️ 15 min•🌡️ 350
- 11
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pizzicotti (Sicilian "Pinch" Cookies)
For the Cookies
- 4 cups almond flour
- 2 cups granulated sugar
- 3 large eggs, separated, yolks only, at room temperature
- 1 tablespoon honey
- 1 teaspoon vanilla extract
For Coating
- 1 cup powdered sugar, or as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the almond flour and granulated sugar. Sift them together to ensure there are no lumps.
⏱️ 2 min - 3
Add the egg yolks, honey, and vanilla extract to the dry ingredients. Begin mixing with a wooden spoon until a shaggy dough starts to form.
⏱️ 3 min - 4
Turn the dough out onto a clean surface or continue kneading in the bowl by hand. Knead until the dough comes together and is smooth, not too soft and not too hard. If the dough is too dry, add a tiny bit more honey; if too wet, a tiny bit more almond flour.
⏱️ 10 min - 5
Divide the dough into several portions. Roll each portion into a log, about 1 inch in diameter, resembling a 'salami' shape.
⏱️ 5 min - 6
Using a knife, cut each log into small, uniform pieces, about 1/2 to 3/4 inch thick.
⏱️ 3 min - 7
Roll each small piece of dough between your palms to form a round ball.
⏱️ 5 min - 8
Place the powdered sugar in a shallow bowl. Thoroughly coat each dough ball in the powdered sugar, ensuring it's completely covered.
⏱️ 3 min - 9
Arrange the coated dough balls on the prepared baking sheet, leaving about 1 inch of space between them. Gently press down on the top of each cookie with two fingers, creating a slight indentation or 'pinch'.
⏱️ 2 min - 10
Bake for 12-15 minutes, or until the cookies are lightly golden on the bottom and set. They should still be soft to the touch. Do not overbake.
⏱️ 15 min•🌡️ 350 - 11
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 2 min