Foto and Recipe kindly offered by Maria Luisa Manca of www.myitalianhomecooking.com

Pizzicati di Frolla con la Marmellata di Arancia e Zenzero
Pizzicati Cookies with Orange and Ginger Marmalade

 

2cups flour 00

5-6oz unsalted butter (diced and cold)

1cup powdered sugar

1 egg

1 egg yolk

1tsp vanilla

1lemon zest

Filling:

 Agrisicilia's Organic Lemon and Ginger Marmalade

 

Instructions:

Mix together flour and butter, better in a mixer in order to prevent the dough to warm up until you reach a sandy consistency. Transfer it on a bowl, where you will add all other ingredients. Work together all the ingredient, briefly, until you form a soft ball. Finally, wrap the dough with a plastic sheet and store into the fridge for at least 1 hour, so that to make it more elastic and easier to roll out. 

Roll dough out onto a flat surface to about 1/4 inch in thickness. Cut dough into shapes with round cookie cutters, dimensions vary on your preference; arrange onto baking sheets on parchment paper and start filling: placing a stripe of Agrisicilia's Organic Marmalade in the middle of the cookie. Take two extreme sides and "pizzica" pinch both edges with your fingertips, so to seal the top.

Transfer the baking sheet in the refrigerator for 20mins and then straight into the preheated oven at 350 degrees for about 20mins or until lightly gold.

Let them cool before sifting powdered sugar and serve. 

 

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