Classic Pizzelle

It's definitely time to give the oven a rest after two solid weeks of cookie baking. But it isn't over yet…for cookie making that is.

Pizzelle are traditional Italian waffle cookies originating from the Abruzzo region of South Central Italy.  The batter usually consists of flour, butter, sugar, eggs and various flavourings and baked in a Pizzelle iron.  The patterns on both sides of the iron resemble snowflakes and the first Pizzelle irons were hand held over a  hot stove top burner flipping it over as each side cooked.

I am very happy to say the invention of the electrical version has made things a little easier.

I’ve owned my pizzelle iron for many years but unfortunately a couple of years ago it unexpectedly stopped working.  Thanks to my in house appliance doctor and some minor surgery it was restored back to working condition.

Sensing that its days were numbered I invested in a new one and unfortunately I was right.  My old one has been admitted for repeat surgery and I'm anticipating a favourable prognosis since my new iron just doesn’t measure up.

Pizzelle are light, flavourful, crisp cookies.  They can be eaten just as they are or formed into a bowl for serving ice cream or fruit.  Wrapping them around a wooden dowel while still warm makes  great cannoli shells ready to be filled with a favourite filling.  I always add a little extra batter than called for which spills over the actual Pizzelle shape allowing me to cut off the excess resulting in uniform and very neat looking cookies.

On a previous post for Amaretti Cookies I suggested that some words are best left untranslated.  The translation for Pizzelle is literally “round and flat” or "little pizzas".

Need I say more?

Classic Pizzelle
3 eggs
1¾ cups flour
¾ cups sugar
1 tablespoon vanilla or anise flavouring
½ cup butter or margarine (melted and cooled)
2 teaspoons baking powder

1. Beat eggs with mixer until frothy then gradually add sugar.
2. Add cooled butter/margarine and flavouring and continue beating until smooth.
3. Sift together flour and baking powder and add to egg mixture beating until well mixed. (Dough will be thick and sticky.)
4. Bake in preheated Pizzelle Iron.
5. Makes approximately 25 to 30 Pizzelle.

Chocolate Pizzelle

1. Add ¼ cup cocoa, ¼ cup sugar and ¼ teaspoon baking powder to dry ingredients for Classic Pizzelle.
2. Blend into egg mixture until smooth.
3. Makes approximately 25 to 30 Pizzelle.

Notes, Tips and Suggestions

• Blend ½ cup finely chopped walnuts or pecans into batter for a variation.
• If extra batter is used for full size Pizzelle make sure excess is trimmed while cookie is still warm for best results.
• If extra batter is used to get a good shaped Pizzelle  the yield will be a few less than the amount stated above. The pieces trimmed off need not go to waste, they are a special treat for the baker.

 
To make a Pizzelle Bowl press warm Pizzelle between two  same size bowls for a few seconds then trim off excess cookie.