When I was growing up in the midwest, our Italian neighbors always brought over a tin of pizzelles during the holidays. To me, those thin buttery crisp waffle cookies symbolize holiday hospitality.
When I moved out of my parent’s house, my mom bought me my own pizzelle iron and every Christmas I carry on the Italian tradition of bringing pizzelles to my friends and neighbors.
Here’s what you will need:
A pizzelle iron – mine is a 25-year-old Rival combo waffle/pizzelle iron.
1 1/2 cups of sugar
1 1/2 cups of melted butter
1 1/2 cups of flour
2 teaspoons of baking powder
4 teaspoons of anise extract. I like to substitute Frangelica which is a hazlenut liquor but Grand Marnier works well too.
2 teaspoons of vanilla
powdered sugar to sprinkle on top of finished cookie
* * * *
Whip the eggs and then add in the rest of the ingredients in the order listed. The batter will be thick but still flow from a spoon.
Place a generous tablespoon or so of batter in the center of the hot iron, or two dollops of batter if you have a two-top like I do. Close the lid and allow to cook until it stops steaming, about 45 seconds. This is a terribly blurry picture, but you get the idea.
This is what they look like when they are done, lightly golden brown. Remove the very hot pizzelles with a fork and lay on a rack to cool. At this point they will be very maleable and you can shape them into a cylinder or a bowl or cone, but you will have to work quickly.
If you want to shape them into a bowl to serve ice cream in later — and might I recommend Blue Bell Pecan Pralines — quickly press them into a ramekin while still warm.
Or you can just place them on a rack to cool and sprinkle them with powdered sugar. Aren’t they pretty?
I like to serve them after dinner with coffee or tea. They are very light and not too sweet – the perfect ending to a heavy meal.
And this is how fast they come running when the pizzelles are done.
This recipe makes 40 or more pizzelles minus the 10 or 15 you won’t be able to stop yourself from eating.