italian dessert recipes

Pizzelle Recipe

"A traditional Italian cookie recipe"




pizzelle recipe
The pizzelle recipe is one of many traditional Italian cookie recipes.

These are definitely NOT one of those easy Italian dessert recipes. Sorry.

Pizzelles remind me of something old ladies would serve at a tea party. They are light and crisp with out much meat to them. And they get their dainty shape from a pizzelle maker.

You will need a pizzelle iron to make them. A pizzelle iron is a lot like a waffle iron. You pour the batter on the iron. Let it cook and remove.

Now - I've not done this, but you *could* take the cookie off the iron and while it's hot roll it to make cannoli shells (see cannoli recipes. Never done it. But I think it would work!)

Even though these aren't an easy Italian dessert recipes - if you are looking for traditional - this is it. And the extra effort does make a nice presentation!

There are a couple of ways to serve them:

  • dusted with powdered sugar
    •  (traditional)
  • with jam on top
    •  (traditional)
  • with nutella
    •  (pushing the traditional envelope - but kids LOVE this!)
    If this wasn't the type of cookie you were looking for - scroll down and see the full list of Italian cookie recipes I have on my site.

    And thanks for stopping by!
    Lisa

    Website Owner and Developer (oh, and LOVER) of Italian Dessert Recipes.




    Pizzelle Recipe

    One of many traditional Italian Cookie recipes


    YIELD - Makes 30 pizelle cookies

    Ingredients:

    * 3 eggs

    * 1 3/4 c. flour

    * 1/2 tsp. anise seed or extract (optional see substitution ideas below)

    * 1/2 c. UNSALTED butter (1/4 lb.)

    * 2 tsp. baking powder

    * 3/4 c. sugar

    * 1 tsp. vanilla extract



    Procedure

     * Beat eggs and sugar.

    * Add cooled melted butter and vanilla and anise.

    * Sift flour and baking powder and add to egg mixture.

    * Drop the stiff batter by spoon.

    (Batter can be refrigerated and used at a later time)

    I'd say total prep time and pizzelle iron warm up, PLUS making the cookie would be about . Now the clean up....that's another story.




    What is pizzelle maker?



    It's much like a waffle maker. Except you can only do one thing with it - make a pizzelle cookie.


    Can I substitute anything for the butter?



    Nope, not at all. No oil. No margarine. You need the butter to get the right texture and to get the pizzelle to brown. Besides, margarine is crap, you really weren't thinking of using any way. Were you?


    Can I leave out the anise?



    Yes! Even though I grew up with anise flavoring in many of Italian dessert recipes that my auntis and grandma served, I'm still not a fan myself. You can leave it out or substitute:

  • almond extract


  • vanilla extract


  • lemon zest


  • orange zest




    • Back to the Pizzelle Recipe



    
    Lisa Gianotti

    Memorial Day and Warmer Weather Treats!



    It's finally warming up! In my neck of the woods we had SNOW on May 2nd. Now were on to the warm weather sweet treats!

    I started celebrating by having a Sangria last night. Sangria is so easy to make - and the trick to making it spectacular is - following the super easy procedure. IF you need a brush up see:

    How to Make Sangria

    As for Memorial Day Goodies - I bake the LESS sticky stuff if I have to travel. And something that the kids can grab with their fingers as they cruise by the dessert table and run off to their next game. Cookies and brownies work the best for this!

    The past month, these are my top five most viewed cookie recipes:

    #1 Anisette Cookies

    #2 Italian Wedding Cookie Recipe

    #3 Pizzelle Recipe

    #4 Ricotta Cheese Cookies

    #5 Meringue Cookie Recipe

    Have a fun filled Memorial Day!



    Lisa


    Would you like to share this page? You know how to do it! Thanks for sharing the sugar love!





    easy italian dessert
    Recipes on this site are from family cookbooks, family traditions, or intentional adaptations from traditional recipes to add an Italian flair. If a recipe was adapted or used from another cook - it is mentioned on the recipe page and the recipe author is given credit.