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Pizzelle's come from Italy. They are also known as Italian
wafer cookies and there are various ways which to spell pizzelle such as
"piazelle," "piazella," "pizzele" and "pizelle." The name comes from the
Italian word "pizze" for round and flat. Many different cultures have
adapted this cookie and re-named it accordingly. In Scandinavia they are
also known as "Lukken" and the Krumcake is baked using a similar iron as the
pizzelle. Learn more about the
History of Pizzelles.In some parts of Italy, the irons would be made with family crests
on them which would be passed down to each generation.
Check out more of Linda's favorite
Cookie Recipes
and
Secrets To Making Perfect Cookies.
Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie
Swap.
Shop
What's Cooking America's Kitchen Store for all
your cooking wants and needs. The store includes a large assortment
for all your cookie baking
needs such as
cookie sheets,
wire cooling racks,
brownie pans,
cookie
cutters,
cookie press,
cookie decorating kits,
Silicone Baking Mats,
and
more.
Italian Pizzelles Recipe - Italian
Wafer Cookies Recipe
Recipe Type:
Cookies,
Christmas Cookie,
Molded Cookies
Cuisine: Italian
Yields: 30 Pizzelles
Prep time: 30 min
Cook time: 30 min
Ingredients:
1 1/2 cups all-purpose
flour
1 teaspoon
baking powder
3
eggs, beaten
3/4 cup granulated sugar
3/4 cup butter, melted
2 teaspoons pure vanilla extract
1 teaspoon anise seeds
Powdered (confectioners) sugar
Preparation:
In a bowl, sift together the flour
and baking powder.
In the bowl of your electric
mixer, beat together the eggs and sugar, Add the melted butter, vanilla extract,
and anise seeds. Add the flour mixture and beat until smooth.
Preheat your
pizzelle baker
according to the manufacturer's directions. Lightly spray the pizzelle grids
with non-stick spray or lightly brush with vegetable oil.
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Outside of Pizzelle Baker (the bakers come in many
sizes and shapes)
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Inside of Pizzelle Baker
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Drop batter by rounded tablespoonful onto center or each preheated grid pattern.
This amount can vary according to the size of your
Pizzelle Maker. Usually my first batch of pizzelles are my test batch to
determine the amount of dough to be used and also the baking time.
Close lid and bake approximately
40 to 50 second depending on your preference for browning and/or the consistency
of your batter. NOTE: You may open the lid briefly to
examine the color and bake longer as desired to create the darkness you want.
Lift the lid and remove the cooked pizzelles
with the edge of a fork or a thin spatula. Place them on paper towel lined
cooling racks in single layers. Be sure to lay the hot
pizzelles in a single layer on the
cookie sheet. When they are completely cool,
you can stack them.
Cool completely and sprinkle each pizzelle with
powdered sugar. Continue making pizzelles until all the dough is used.
 When completely cool, wrap them in groups of 6 in
plastic wrap and place them in airtight continers. Pizzelles can be made ahead
and frozen for up to 3 months. Makes
approximately 30 Pizzelles.
Pizzelle Variations:
Lemon Pizzelles
- Omit vanilla extract and anise seed. Add 2 teaspoons lemon extract and 1
tablespoon grated lemon zest.
Chocolate Pizzelles - Mix 3 tablespoons
unsweetened cocoa powder and 3 tablespoons sugar. Add to basic recipe.
Nut Pizzelles
- Add 1 1/2 cups very finely chopped or ground nuts to basic recipe.
Maple Pizzelles
- Omit vanilla extract and anise seed. Add 3 teaspoon pure maple syrup.
Rolled Pizzelles
- When just removed from the pizzelle maker and they are still hot, they can be
rolled around cannoli forms or pressed between two small custard cups to form
shapes that can be filled with cream, custard, or fruit.
Liqueur Pizzelles
- Omit vanilla extract and anise seed. Add 2 teaspoons of your favorite liqueur.
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