According to Wikipedia, pizzelles “are traditional Italian waffle cookies made from flour, eggs, sugar, butter or vegetable oil, and flavoring (often vanilla, anise, or lemon zest)”. According to me, pizzelles are deliciously light and crispy cookies that are addictive and should only be eaten by the dozen.
In order to form the cookie, you’ll need a pizzelle iron, which operates similarly to a waffle iron. The pizzelle dough is dropped by heaping teaspoonfuls onto the hot iron and is pressed into shape when the lid closes tightly. The pizzelles are soft and pliable for a short time after they are cooked, and they crisp-up as they cool. Mine, however, remained soft and somewhat soggy. Maybe it was the rainy day…maybe I didn’t cook them long enough…maybe I’m just not the best little pizzelle-maker. Who knows, who cares, but, since I refuse to serve them soggy, I cranked the oven to 350 degrees, spread the pizzelles (single layer) on a cookie sheet, and let them bake for approx. 5 minutes. The result? Crispy crunchy pizzelles!
Here are the recipes for Pizzelles made with Butter, and Chocolate Pizzelles (I added one teaspoon of anise extract to this recipe). Also, try as I might, I could not measure exactly the right amount of dough to make perfectly formed pizzelles. Mine had a border that extended well beyond the pretty snowflake print. So…I cheated. After I lifted the cookies off the iron, while they were still warm and pliable, I trimmed off the excess with my kitchen shears.
And now, after all that, I present you with pretty, crispy, tasty pizzelles. My way ;-)