Pasticcini cookies are simple, delicious, and very easy to make. These cookies are a traditional Italian treat that has been around since the 16th century. Our version of these freshly baked cookies includes a homemade apricot jam in the middle.
There are two main reasons why pasticcini cookies are perfect for holiday baking. First of all, they are quick to make, and second of all, they are simple and versatile. You can use store-bought dough and just add the jam or go all out and make your dough from scratch. Send them to your loved ones as a homemade gift; kids and adults equally love these cookies.
Pasticcini Cookie Recipe
A luxurious Pasticcini Cookie recipe that pairs homemade cookie dough with a decadent apricot jam.
Ingredients
For the Cookies
- 2/3 cup Blanched Almonds
- 2/3 cup White Granulated Sugar
- 1 Egg White
- 3 drops Almond Extract
For the Apricot Jam
- 1 lb. Ripe Apricots, pitted & quartered
- ½ cup White Granulated Sugar
- ¼ tsp Lemon Juice, fresh
Instructions
For the Cookies
- In a food processor, add the sugar and almonds. Blend them until the almonds are finely ground.
- Next, gradually add the egg white and almond extract, and continue blending until you get a smooth dough. The dough will have a slightly sticky texture.
- Prepare a baking tray by lining it with parchment paper.
- Transfer the cookie dough to a pastry bag fitted with a large star tip and space each cookie evenly on the prepared baking tray. Remember to make small divots in the center of the cookies.
- Transfer the baking tray to the refrigerator for a night or at least six hours. You can also place it in the freezer for an hour if you’re short on time.
- Take the baking tray out of the refrigerator and let it sit at room temperature for about 10 minutes.
- Place the baking tray in a preheated oven (400 degrees F) and bake for 15 to 20 minutes until the edges brown slightly.
For the Apricot Jam
- While the cookies are baking, place a shallow pan over medium-high heat. Add sugar and the apricots, bring the mixture to a simmer for 12 to 15 minutes, then add lemon juice and take the jam off the heat.
- Allow the jam to cool and store it in a jar.
- Once the cookies are done, remove from oven and allow to cool. Spoon some jam in the middle and serve immediately or reserve in refrigerator for future use.
Notes
- You can store the leftover jam in the refrigerator for just over two weeks. Feel free to use it on toast or make more cookies.
- Make sure the cookies are completely cooled before you store them in an airtight container.
- You can substitute light brown sugar for white granulated sugar.
- Add your favorite flavored jam instead of apricot to customize it according to your liking.
- You can also incorporate other nuts into these cookies for added texture.
Nutrition Estimate
Calories: 1624kcal | Carbohydrates: 299g | Protein: 27g | Fat: 46g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 29g | Trans Fat: 0.02g | Sodium: 73mg | Potassium: 1779mg | Fiber: 17g | Sugar: 279g | Vitamin A: 8742IU | Vitamin C: 46mg | Calcium: 260mg | Iron: 5mg
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If you like this post, then we definitely recommend checking out our Pasticcini Alla Frutta Recipe post.