Sweet Memories: Pizzelle-Making Made Simple

Welcome to the delightful world of Pizzelle, where tradition meets taste in the form of these exquisite Italian waffle cookies. As you embark on a culinary journey through the crispy and intricately patterned world of Pizzelle, prepare to be enchanted by the aroma of vanilla and anise wafting through your kitchen. Originating from the heart of Italy, Pizzelle are not just cookies; they are a celebration of heritage and a testament to the artistry of Italian baking.

This is another family recipe that came from Nona. These are one of my favorite cookies that I remember Nona making all the time during the holidays. I decided we need to make more pizzelle so for Christmas I bought Mom a pizzelle maker in the hopes that she would make me some. But really I saw how easy they were to make that I have been making them for the past 3 years. This is a recipe that me and my daughters Ireland and Peyton have loved making together the last couple years. Brooklyn is our little taste tester and she takes her job pretty serious.

Tips for the best pizzelle:

• Preheat your pizzelle iron very well. I like to start the preheat first and then start making my dough.
• For thin and crispy pizzelle you want to hold the pizzelle press down firmly. 
• The batter should be thick like a thick pancake batter. Too runny would give you soft cookies.
• To sprinkle the cookies with powder sugar easier I like using my small strainer to tap the sugar on

So many flavor to add to your pizzelle:

What I love about this recipe is that you can change them up and enjoy them all year. 

All you would do is replace the vanilla in the recipe with something below when you make them. 

• 2 tablespoons of cocoa powder to make chocolate pizzelle for valentines day.
• 1 teaspoon of lemon extract perfect for springtime.

One flavor add-on that I just learned from a friend is a mocha flavor. What you do is stir in a teaspoon of instant coffee powder that has been dissolved in 2 teaspoons of warm water. You shouldn’t need to add any more flour but if you notice your batter becomes too thin, it’s easy to stir in a teaspoon or two to help. I’m excited to give this one a try soon!

Something to fun to try when your baking Pizzelle:

One thing that we love to do as a fun treat is to press the pizzelle like normal. But when they are done and ready to cool. Instead of adding them to the cooling rack we like to drape them over cups to cool and form a bowl for ice cream! So yummy and homemade waffle cone bowls. This is always a big hit with the kids. Perfect for summer time which if next year is anything like this year it will be here before we know it.

How to store your Pizzelle:

This recipe makes a good 40-50 cookies. The best way to store them to stay fresh is in an airtight container. They should stay good up to a month if they last that long. I know they don’t last long in my house.

Or you can freeze them in an airtight container in layers with parchment paper. They will stay good in the freezer for up to 3 months. 

If you tried this recipe we would love to see your photos. Tag us on Instagram @gracefulduoblog! 

Missed yesterday’s 12 days of Christmas cookies? No worries check it out here.

Pizzelles

Pizzelle cookies are Italian delicacies known for their thin, delicate waffle-like appearance. These light, crispy treats are made using a special iron that imprints intricate designs on the batter. Typically flavored with vanilla or anise, pizzelles offer a delightful balance of sweetness and simplicity, making them a beloved traditional dessert.

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Prep Time 15 hours hrs 30 minutes mins

Course Dessert

Cuisine Italian

Ingredients

  

• ¾ cup unsalted butter melted
• 1 cup sugar
• 4 large eggs whisked
• 2 tsp vanilla extract or any flavor desired
• 2 tsp baking powder
• ½ tsp salt
• 1 ½ – 2 cups all purpose flour
• ½ cup powdered sugar

Instructions

 

• In a large mixing bowl, add the melted butter and sugar and mix will with an electric mixer.
• Add the whisked eggs and vanilla extract and mix well.
• Add salt and baking powder.
• Gradually add flour while mixing on low, using enough flour to make the batter the consistency of very thick cake batter (soft and sticky).
• Heat the pizzelle iron.
• Using about 1 Tablespoon of the batter per cookie, drop the batter onto the center of the iron. Close the iron slowly and cook until lightly brown. Usually about 30-45 seconds.
• Once done, gently remove cookies from the iron and cool them on a wire rack. If desired, sprinkle with powdered sugar while still warm. Do not stack cookies until cooled.

Notes

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