Sunday, January 2, 2011

Baking with Laura - Traditional Italian Pizzelles

Pizzelles are a tradition in our family.  Pizzelles are an Italian waffle cookie.  They are crispy and delicious, flavored with anise.  My grandmother made pizzelles on a iron with a long handle which was heated on the stove.  I use an electric pizzelle baker that makes two pizzelles at once.  I cook them for about 60 seconds each and place them on my granite countertop to cool off.  Once they are cool, sift confectioner's sugar on them.  Then you can stack them and place them in a cylindrical tupperware or other container.

We make pizzelles for Thanksgiving and Christmas, and other special events.  They are delicious with coffee or tea, as a breakfast, a snack, or a dessert. 

Traditional Italian Pizzelles

3 organic eggs
1 3/4 cups all purpose flour
1/2 tsp. anise extract
1/2 cup butter
2 tsp. baking powder
3/4 cup sugar
1 tsp. vanilla extract

Beat eggs and sugar.  Add cooled melted butter, anise, and vanilla.  Sift flour and baking powder; add to egg mixture.  Batter should be firm enough to drop onto pizzelle griddle by teaspoonfulls.  Batter may be refrigerated for use at a later times. Makes approx 30 pizzelles, depending on the size of your pizzelle baker.

My sister Linda's pizzelle baker (pictured above) is the Quattro by VillaWare because it makes four, delicate waffle cookies at a time that resemble snowflakes. A similar grill called Piccolo (Italian for "small") is available from Cucina Pro: CucinaPro 220-03 Piccolo Pizzelle Baker.  In our family, people tend to take a stack of pizzelles off the dessert buffet, instead of just one, at a time.

For additional delicious flavor, try adding fresh lemon zest, orange zest, or drizzling with melted dark chocolate.


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