Every Christmas we would get a tin of these delicious crispy cookies from a friend of the family, it was my most anticipated holiday treat. Many years later I'm finally making them myself and giving them as holiday gifts. I've noticed not everyone knows about these cookies, so thanks for stopping by to learn more about the Pizzelle. Before you know it, you'll be whipping up your own batch of these delicious cookies.
Pizzelle is commonly pronounced Pit-zell or Pit-zell-ey
A Pizzelle is an absolutely delicious traditional Italian cookie made from flour, eggs, sugar, butter or vegetable oil, and flavoring (often vanilla, anise, or lemon zest). Pizzelle can be hard and crisp or soft and chewy depending on the ingredients and method of preparation.
They're known for being a holiday cookie, but Pizzelles can be enjoyed all year long.
The most common way to make a Pizzelle is by putting the dough or batter into a pizzelle iron, which resembles a waffle iron. The iron stamps a snowflake-like pattern onto both sides of the thin golden-brown cookie, which has a crisp texture once it is cooled.
It is also common for two pizzelle to be sandwiched with cannoli cream (ricotta blended with sugar) or hazelnut spread. Pizzelle, while still warm, can also be rolled using a wooden dowel to create cannoli shells.
This is my favorite recipe. I prefer the anise flavoring. Anise has a licorice-like flavor. (Even if you don't like black licorice, give this a try! I am not a fan of black licorice at all, but love these cookies.
* 6 eggs
* 1 1/2 cups white sugar
* 1 cup margarine, melted and cooled
* 2 tablespoons anise or vanilla extract
* 3 1/2 cups all-purpose flour
* 4 teaspoons baking powder
1. Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted margarine and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.
2. Preheat your pizzelle iron according to the manufacturer's instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.
*Note - A pastry bag or pastry shooter also works well for putting the dough on the iron.