These Italian waffle cookies are crispy and so delicious! The Pizzelle can also be referred to as Ferratelle. It is a thin waffle cookie originally made in the Abruzzi Region.
The traditional Pizzelle is flavored with anise but they are quite versatile. They can be flavored with lemon; vanilla or some of the flour can be substituted with almond or hazelnut flour for a nutty flavor. And of course there is the Chocolate Pizzelle…. that soon I will share with my readers. And if you can believe this, the king of chocolate (my husband) has yet to try one.
- 150 g (2/3 cup) sugar
- 3 eggs
- 1 tablespoons vanilla (or any other flavored extract)
- 4 oz. (1/2 cup) good quality butter
- 225 g (1¾ cup) flour
- 1 tsp baking powder
- Ice cream or freshly whipped cream
- strawberries, or your favorite fruit(s)
- glaze and sprigs of mint (optional)
- Melt the butter and allow to cool slightly. Beat the eggs in a stand mixer for about two minutes, then add the vanilla and sugar and beat well.
- Add the cooled butter, beat for another minute, then remove the bowl from the mixer.
- Sift the flour and baking powder into the bowl and stir well. The batter/dough will be stiff.
- Heat the pizzelle maker according to the directions. When ready, scoop some of the dough onto the center of each pattern (I used a 1.5 tablespoon ice cream/cookie dough scoop so that each one would be the same size), and cook as directed, about 1½ to 2 minutes usually. The pizzelle should be pale, with a slight golden tinge to them.
- If you want traditional pizzelle, just place them on a cooling rack, they will be crisp and ready to eat in a minute or two.
- You can trim them if you would like perfectly formed pizzelle, (I usually don’t) and/or sprinkle them with a little-powdered sugar if you like (I usually do).
- Now let’s get to the fun part: shaping the pizzelle. Doing this is quite easy, but the key is working quickly; if you don’t get the desired shape within the first few seconds, there’s no “fix” and you’ll just have to use another pizzella.
- For a bowl, use a shot glass. Just remove the pizzella from the iron and quickly place it on top of an upside down shot glass and hold it for a few seconds. You’ll feel the wafer getting hard, then remove it and place on a cooling rack. Then you can fill it with whatever you choose; I love freshly whipped cream and strawberries!
- Turn the shot glass right side up, and you can shape a cone! Very simple!
- You can also roll a pizzella into a cigar shape and hold until firm, then fill with cream or whatever filling you choose (you could even dip the ends into chocolate for a more fancy presentation).
- Truly, the possibilities are endless, and they keep fresh and crisp for several days if stored in a biscuit tin! I hope you give pizzelle a try; they are such a wonderful treat!
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