Friday, August 29, 2014


 Delicate, crisp waffles

You will need a Pizzelle iron to make these, which can be found in many kitchen specialty stores or on for around $50.  Believe me, they are worth the investment.  I bought a mini-pizzelle iron a few years ago, and love the size of them,  just right to include on the Christmas buffet cookie table.

This recipe is the one my mom and grandmother always used, but I know there are many different ones available online.   I am partial to the flavors in this totally traditional!

Pizzelle is a traditional waffle cookie, they're the oldest known cookie that originated in the Abruzzi region of Italy.   They are popular during Christmas and Easter, and are often found at Italian weddings, alongside other traditional pastries such as cannoli and traditional Italian cookies.

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.

My maternal grandmother lived with us and she never made cookies or cakes.   But, she did make pizzelle with Mom during the holiday baking.  Grandma's idea of a "cookie" was to take pizza dough, add raisins, roll them into circles like a bagel, and fry them up.  I have to admit, they were really good!   Most Italian cookies aren't sweet like the ones we make, they tend to have anise or lemon flavor in them.  And the closest thing to frosting would be a sprinkling of powdered sugar or a thin glaze.  I haven't met a cookie I didn't like!  LOL!


Beat together:
6 eggs
1 cup sugar
1/2 cup oil, mix well
3 cups flour (I don't add it all at once)
1 tsp. baking powder
2 tsp. vanilla
2 tsp. lemon extract
2 tsp. anise flavor

Pizzelle Iron
In a large bowl whisk together the eggs, sugar, and oil and mix thoroughly. Add the flour, baking powder, and flavorings, and mix well to form a thick batter.  Set aside at room temperature for 30 minutes.

Heat a pizzelle iron until very hot. Pour 2 tablespoons batter onto the iron, close it, and return to heat. Cook until golden brown, about 2 minutes. Repeat until all the batter is used.

Optional: Remove pizzelle from iron and while still warm mold it around a pointed dowel to form a gelato cone. Or make 2 pizzelles and spread softened ice cream or gelato and sandwich them together. Then dip 1 end into chocolate sauce and enjoy.

"This is the day that the Lord has made; let us rejoice and be glad in it."  -Psalm 118:24

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