Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Chitarra Cookies
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- Level: Intermediate
- Total: 2 hr (includes chilling and cooling)
- Active: 30 min
- Yield: 26 to 28 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 27 servings
- Calories
- 91
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 1 g
- Cholesterol
- 22 mg
- Sodium
- 56 mg
These adorable cookies resemble small, twirled mounds of pasta, complete with a sweet dusting of sanding sugar and white sprinkles in the place of Parmesan. They’re made with a pasta-cutting tool known as a chitarra (“guitar” in Italian), a wooden frame with metal strings stretched across it that looks something like a stringed instrument. It’s typically used to cut thin, square-edged pasta noodles but it works wonders with our tender, enriched cookie dough to create unique pasta-shaped cookies. Dipped in an amaretto glaze, they’re a perfect Italian-inspired treat that will delight pasta lovers and cookie fans alike. Don’t have a chitarra? You can use a pasta roller or hand-cut the dough as well (see Cook’s Note).
- Level: Intermediate
- Total: 2 hr (includes chilling and cooling)
- Active: 30 min
- Yield: 26 to 28 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 27 servings
- Calories
- 91
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 1 g
- Cholesterol
- 22 mg
- Sodium
- 56 mg
Ingredients
Cookie Dough:
Glaze:
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Directions
Special equipment:
a chitarra- For the cookie: Line 2 baking sheets with parchment paper and set aside. Combine the flour, sugar, salt and baking powder in the bowl of a stand mixer fitted with the paddle attachment and beat together. In a small bowl whisk together the egg, yolks, butter, amaretto and vanilla until combined. Add the egg mixture to the dry ingredients and mix on medium speed until the dough starts to pull away from the sides of the bowl, about 5 minutes.
- Scrape the dough out onto a lightly floured surface and knead until it’s no longer sticky but still very soft, about 5 minutes. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F. Cut the dough in half and dust a clean surface with confectioners' sugar. Roll the dough out to an 8-by-12-inch rectangle. Lay the dough on top of a chitarra (see Cook’s Note). Use the roller to cut it into long “noodles.” Gently grab two noodles and twist them into a small pile. Transfer the cookie to a prepared baking sheet. Repeat with the remaining “noodles” and dough.
- Bake the cookies until lightly golden and cooked through, 15 to 17 minutes. Transfer to a cooling rack and cool completely.
- For the glaze: Whisk the confectioners’ sugar, amaretto and 2 tablespoons water together in a small bowl until smooth. Dip each cookie in to the glaze, letting any excess drip off. Sprinkle the cookies with sanding sugar and sprinkles. Let dry completely before serving.
Cook’s Note
If you don’t have a chitarra you can put the dough through the fettucine setting of a pasta roller or hand-cut it into 1/4-inch-thick strips. When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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