PIZZELLE RECIPE

prep time 5 minutes – cook time 30 minutes – total time 35 minutes

 

This Pizzelle Recipe is for delicious crispy Italian cookies that originated in the Abruzzo region of Southern Italy. Some say that they date back to the days of the Roman Empire. Whenever and where ever they originated they are a real treat. Being half Italian and growing up in Northern New Jersey amongst a lot of Italian friends, pizzelles popped up pretty often. Nowadays I regularly make a batch to have on hand. I’ve gotta warn you. They are a little addictive. I can hardly walk past where we keep them without stopping and grabbing one. They are that good.

 

Equipment needed

• A pizzelle iron – We’ve had a Cuisinart for more than 10 years and it hasn’t ever let us down. You can find Cuisinarts and lots of other choices on Amazon.

Ingredients

The amount of pizzelles that you get will of course depend on the size of your pizzelle iron. Our Cuisinart makes about 36 with this recipe.

• olive oil or non stick cooking spray for greasing the pizzelle iron 
• 2 cups flour
• 3/4 cup ( 1- 1/2 sticks ) butter melted and cooled
• 1 cup sugar
• 4 large eggs – more or less depends on the size – jumbos only 3 – small 5
• 1 tablespoon anise, vanilla or lemon extract. Which ever flavor you want – I use 1/2 tablespoon each of anise and vanilla 
• 2 level teaspoons baking powder

 

Here’s the instructions part of your Pizzelle Recipe

Plug in your pizzelle iron and lightly coat the burner surfaces with olive oil or cooking spray.

 

 

Put all of the ingredients in a bowl and stir them together with a large whisk or an handheld electric mixer. Scoop out about a tablespoon of the batter and lay it on a burner in your pizzzelle iron just a little bit in back of the center. Now do it again on the other burner (or Burners).

 

 

Close the lid and when the pizzelle iron tells you it is done open it up and pluck out the pizzelles with a table fork.

As you get them out of the iron lay them out on a cloth to cool and firm up. Or you could lay them out not over lapping and dust them with powdered sugar. 

 

 

And that’s it!

We store them in zip lock bags. They don’t last long.

They are great with a cup of coffee or espresso in the morning. Or for dessert after dinner.

 

 

They can also be shaped into a tube and used as the shell for cannolis. Like we did in here our Cheater Cannoli Recipe.

 

 

Or shaped into a cone for a very tasty ice cream cone.