The Abruzzesi Pizzicotti are rustic cookies made with walnuts and chocolate, typical of the Marsican tradition, but also known in other areas of Abruzzo.
The recipe is dedicated to Brunori SAS and his song for the Sanremo Festival 2025 “L’albero delle noci” for the Menu Festival 2025 and was created through a pleasant collaboration with fellow Abruzzesi blogger Martina Spadano of The Spadanos.
Thanks to the collateral initiatives born around the Menu Festival 2025 I had the pleasure of collaborating with Martina on preparing the Abruzzesi Pizzicotti – for me in the gluten-free version – during a TikTok live session, which you can see in the video below.
The recipe, along with two others from the menu (Torta de articiocche and Cá tái chanh), will also be featured in the live broadcasts on 11, 12, and 13 February in collaboration with radio DiUnoZero which will be two steps from the Ariston from 8 PM to 9 PM.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 18 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 3/4 cups rice flour
- 2 eggs
- 1/2 cup whole cane sugar
- 1/2 cup sunflower seed oil
- 1/2 packet dried sourdough
- 1 cup walnuts
- 2 1/2 oz 60% dark chocolate
- to taste ground cinnamon
Steps
Beat the eggs with the sugar (I used whole cane sugar, which is why they are darker, but you can opt for granulated sugar as in the traditional recipe).
Add the seed oil, coarsely chopped walnuts, and chocolate, and gradually the flour with the leavening agent.
Add the cinnamon (and if you like, some raisins soaked in rum and then squeezed).
Spoon the cookies onto a baking tray lined with parchment paper and shape into tufts with wet fingers.
Bake in an oven preheated to 356°F for 10 minutes.
Traditional Version (with gluten)
On Martina’s blog, you will find the traditional recipe for Abruzzesi Pizzicotti (with gluten), where you will find many other recipes from the Abruzzese tradition:
