Pizzicotti – Soft Almond Cookies from Calabria
Pizzicotti are traditional Calabrian almond cookies with a soft, chewy center and a lightly cracked powdered sugar coating. Made with almond flour, egg whites, and lemon zest, they are naturally gluten-free and offer a fragrant, elegant Italian dessert perfect for holidays or coffee time.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 22 minutes
- Yield: About 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian (Calabrian)
- Diet: Gluten Free
Ingredients
- 2 1/2 cups (250 g) almond flour
- 1/4 cup (60 g) granulated sugar
- 2 egg whites (slightly less than 2 full whites)
- 1 teaspoon almond extract
- Zest of 1 lemon
- 1 cup powdered sugar (for coating)
Instructions
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Mix almond flour and granulated sugar in a bowl.
- Add egg whites, almond extract, and lemon zest. Stir until a soft dough forms.
- If needed, adjust texture with a little almond flour or egg white.
- Roll dough into small balls, about 1 teaspoon each.
- Coat each ball generously in powdered sugar.
- Place cookies on prepared baking sheet.
- Gently pinch the tops to form the traditional shape.
- Bake for 10–12 minutes until lightly set and pale.
- Cool completely on the tray before serving.
Notes
- Dough should be slightly sticky but workable.
- Cookies are meant to stay pale with light cracking on top.
- Resting improves flavor and texture.
- Do not overbake to maintain chewiness.
- Can be flavored with orange zest or vanilla extract.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
