Pizzicotti Alle Nocci

My favorite recipes are the ones that don’t require a long list of ingredients or complicated preparation steps, yet somehow feel as though they must be made with lots of ingredients or require a lot of effort. Pizzicotti alle Noci is exactly that kind of cookie. It is made with just a few simple ingredients, but the flavor is surprisingly impressive compared to the simplicity of the ingredient list.

The name comes from the way the cookies are shaped. After taking small pieces of dough and rolling them into balls, you coat them generously with powdered sugar and then gently pinch them with three fingers. In Italian, pizzicotti roughly means “pinched.” So the shape of the cookie is actually part of its name. I previously shared pizzicotti di mandorle, which is the almond version of the same cookie.

I loved that version so much that when I somehow ended up with a large amount of walnuts at home recently, I wanted to make a walnut version as well. The moment I took my first bite, I was suddenly transported back to my childhood. I used to love eating the walnut filling my mother prepared for baklava by mixing walnuts with sugar, straight from the bowl by the spoonful. I got exactly that flavor from Pizzicotti alle Noci, and this unexpected trip down memory lane suddenly brought tears to my eyes.

Walnuts are the star of this cookie. Egg whites, powdered sugar, and grated lemon zest accompany them. I especially recommend not skipping the lemon zest. It balances the rich, buttery flavor of the walnuts and adds a lovely, fresh aroma to the cookies.

Once you prepare the dough, letting it rest for about 10 minutes makes it easier to shape. Then simply pinch off small pieces, roll them into balls, coat them generously with powdered sugar, and gently pinch them with your fingers. As they bake, the powdered sugar on the outside becomes crisp and lightly cracks, giving the cookies their characteristic texture and appearance.

They should be baked at 160°C without letting them brown too much. They may feel slightly soft when they first come out of the oven, so don’t wait for them to become completely firm. Their texture sets as they cool.

For me, Pizzicotti alle Noci is the perfect cookie to enjoy with coffee. The rich flavor of the walnuts, the freshness of the lemon, and the delicate crispness of the powdered sugar coating complement each other beautifully. Since they contain no flour, they also have a texture that is quite different from classic flour-based cookies.

If you enjoy recipes made with just a few ingredients that have plenty of character without trying too hard to be impressive, I definitely recommend giving these Italian cookies a try. And of course, don’t forget to share your experience in the comments after you make them.

Enjoy...

Enjoy...