Pizzicati biscuits
Pizzicati are delicate Italian shortbread cookies filled with jam or Nutella. Sometimes called biscotti pizzicati or simply pinch cookies, the Nutella or jam-filled cookies are not too sweet and beautiful on a dessert tray. Hello friends, today I propose these delicious and crumbly pinched biscuits or Nutella flake cookies without butter very greedy and soft. Below you will find the recipe... The recipe for this biscuit is made with a very crumbly pastry that melts in the mouth and the Nutella makes them even more delicious. They can be soaked in a cup of hot milk, a spicy infusion or enjoyed at the end of a meal with a good cup of coffee. Delicious and crumbly, they are stuffed with Nutella. They are prepared by pinching together the two ends of the dough and it is from this passage that they take their name. Pizzicati is one of my favorite cookie recipes and for good reason. These delicate Nutella-filled shortbread cookies have a light texture, and a subtle sweetness. Regardless, of what you put inside these tender shortbread morsels, you are certain to delight your friends and family with these sweet Italian cookies.
Prepare these fabulous pizzicati biscuits with fig jam or Nutella, simple and fast!
Ingredients
100 g icing sugar300 g flour 50 gs unflower oil1 egg1 egg yolk1 tsp Baking powder1 pinch of fine salt1 vanilla essenceNutella to taste
Preparation
First of all, to make these pinched biscuits or Nutella bow biscuits, you need to knead the shortcrust pastry. I used the mixer. If you want you can knead everything in a bowl by hand and then on a pastry board. Add the egg and yolk, icing sugar to the bowl of the stand mixer and knead for a few minutes at speed 2-3. Then add the oil, vanilla essence and stir for a few more minutes. Finally add the flour, salt and baking powder and stir again until the mixture is completely compacted. If necessary, add a drop of milk if the pastry does not compact. The dough will be smooth and homogeneous, then form a ball and wrap everything in plastic wrap and lay for about half an hour in the fridge to rest. Take the pastry from the fridge and roll out with the help of a rolling pin a 4-5 mm high sheet, form with a 5 cm round dough cup disks and stuff in the center with a spoonful of Nutella and close "pinching" the two ends of pastry forming a bow. Place the biscuits on a baking sheet lined with baking paper and bake in a static hot oven at 170 C for about 12 minutes. Turn off, remove from the oven and let cool. And here are the pinched biscuits or Nutella bow biscuits excellent to serve with a nice cup of coffee, milk or herbal tea. I recommend that they are also excellent stuffed with jam or any other spread. I hope you like my last recipe, see you next time friends.
Pizzicati are delicate Italian shortbread cookies filled with jam or Nutella. Sometimes called biscotti pizzicati or simply pinch cookies, the Nutella or jam-filled cookies are not too sweet and beautiful on a dessert tray. Hello friends, today I propose these delicious and crumbly pinched biscuits or Nutella flake cookies without butter very greedy and soft. Below you will find the recipe... The recipe for this biscuit is made with a very crumbly pastry that melts in the mouth and the Nutella makes them even more delicious. They can be soaked in a cup of hot milk, a spicy infusion or enjoyed at the end of a meal with a good cup of coffee. Delicious and crumbly, they are stuffed with Nutella. They are prepared by pinching together the two ends of the dough and it is from this passage that they take their name. Pizzicati is one of my favorite cookie recipes and for good reason. These delicate Nutella-filled shortbread cookies have a light texture, and a subtle sweetness. Regardless, of what you put inside these tender shortbread morsels, you are certain to delight your friends and family with these sweet Italian cookies.
Prepare these fabulous pizzicati biscuits with fig jam or Nutella, simple and fast!
Ingredients
100 g icing sugar
300 g flour
50 gs unflower oil
1 egg
1 egg yolk
1 tsp Baking powder
1 pinch of fine salt
1 vanilla essence
Nutella to taste
Preparation
First of all, to make these pinched biscuits or Nutella bow biscuits, you need to knead the shortcrust pastry. I used the mixer. If you want you can knead everything in a bowl by hand and then on a pastry board. Add the egg and yolk, icing sugar to the bowl of the stand mixer and knead for a few minutes at speed 2-3. Then add the oil, vanilla essence and stir for a few more minutes. Finally add the flour, salt and baking powder and stir again until the mixture is completely compacted. If necessary, add a drop of milk if the pastry does not compact. The dough will be smooth and homogeneous, then form a ball and wrap everything in plastic wrap and lay for about half an hour in the fridge to rest. Take the pastry from the fridge and roll out with the help of a rolling pin a 4-5 mm high sheet, form with a 5 cm round dough cup disks and stuff in the center with a spoonful of Nutella and close "pinching" the two ends of pastry forming a bow. Place the biscuits on a baking sheet lined with baking paper and bake in a static hot oven at 170 C for about 12 minutes. Turn off, remove from the oven and let cool. And here are the pinched biscuits or Nutella bow biscuits excellent to serve with a nice cup of coffee, milk or herbal tea. I recommend that they are also excellent stuffed with jam or any other spread. I hope you like my last recipe, see you next time friends.
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