October 12, 2005


A pizzelle is described as a traditional Italian cookie made from flour, eggs, sugar, butter or vegetable oil and flavoring which is often vanilla, anise or lemon. I would say it’s like a crispy pancake. The cookie batter is put into a pizzelle maker or iron which resembles a waffle iron. The pizzelle iron used to be held by hand over a hot burner on the stovetop but now some models are electric and require no stove. Typically, the iron stamps a snowflake pattern onto both sides of this thin, golden-brown cookie, about 4 inches in diameter, which has a crisp texture once it has cooled. They can also be rolled as soon as they’re out of the iron, when they’re still warm & pliable, and later filled with a ricotta cheese cream filling like a cannoli. Pizzelles are popular during Christmas and Easter holidays. They’re best to have with a good cup of hot tea. The recipe for them can be found in the cookbook that came with the gadget. They’re a perfect afternoon tea or midnight snack. Variations can be done, like right now, I’m thinking of maybe adding finely chopped nuts to the batter which will make them extra crispy no doubt or trying out a chocolate version. Flavorings may also be altered. I just used vanilla and lemon for this batch. Storing them in zip lock back ensures freshness and maintain their crispness for several days.
Here’s a pizzelle recipe I got online: Melt 2 sticks of butter in a small saucepan. Beat 6 eggs in a large bowl and add 2 tablespoons of vanilla (or anise) flavoring. Add 1-1/2 cups sugar to the egg mixture and beat well. After butter has melted, allow to cool slightly and then add to egg and sugar mixture. Sift in 3-1/2 cups flour and 2 teaspoons baking powder into the wet mixture, making sure all flour is completely mixed into a stiff batter. Bake using pizzelle iron. Makes approx. 60 cookies.

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