These Italian cookies get their name from the Italian word 'pizze' which means 'round and flat', pizzelle are small, round and flat. Traditionally served in Italian households during the Christmas holidays along with an array of Italian cookies and pastries. As with most Italian desserts, pizzelles aren't excessively sweet or sugary, in fact they are usually sprinkled just before serving with confectioners sugar to give them a bit of sweetness. Pizzelle irons typically stamp an ornate design of a snowflake onto each cookie giving them a delicate appearance to complement their texture.
Delicate and light Italian wafer cookies made with a hint of anise. So easy to make with a pizzelle iron, and it only takes a few minutes.
My Pizzelle Maker
An oldie but goodie
Out With the Old
I've had my old pizzelle maker for about 20 years, and it still works. But, the last time I used it I noticed the cord had a few cracks so I went shopping for a new one. There are so many to choose from but I wanted to get one that is similar to the one I already have. Finding that was easy.
In With the New
This Chef's Choice Pizzelle Maker is a lot like the one that I've been using, but with a few more advantages. After all, mine is 20 years old! This one features instant temperature recovery so it's always ready to bake, and it has a locking latch for even thickness. (With my old one, I have to hold the handle closed.)
Basic Pizzelle Recipe
- 3 large eggs - beaten
- 3/4 cup granulated sugar
- 3/4 cup butter - melted
- 1 1/2 cups all purpose flour
- 1 tsp. baking powder
- 2 tsp. anise extract*
*You can substitute vanilla, peppermint or almond extract
Preheat pizzelle iron to medium heat or as directed in pizzelle maker manual.
In a medium sized bowl combine ingredients in the order listed, mixing thoroughly after each. Batter will be thick, not pourable. Drop one rounded tablespoon into center of each plate. Close the lid tightly. Pizzelle are done when the sizzling stops and there is no steam. Approximately 1 minute, you can peek. Makes 2 dozen.
Serve them plain and simple arranged on a platter just like cookies, perhaps with a cup of tea or espresso.
If you want to shape the pizzelle, you must do it immediately after removing them from the hot plate. Wrap them around cannoli tubes or use a rolling pin to get a taco shape. Place the hot pizzelle in muffin tins to make a bowl or wrap them around a wooden cone.
After the pizzelle are the desired shape and have cooled you can fill them with ice cream, pudding, custard, fresh fruit, yogurt and just about anything you can think of.