A Christmas tradition, plus variations

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pizzelles

By popular request, I am sharing my recipe for traditional Italian pizzelle cookies. These crispy treats are a holiday favorite, made famous by my Aunt Josephine and my mother-in-law Terry. I love these cookies and I'm lucky enough to delegate making them to the experts in the family. Their pizzelles always seem to come a little crisper, a little fancier and a little tastier. Years of experience, patience, and a vintage pizzelle maker can make all the difference!

Vanilla Pizzelles ( you can use any flavor; lemon, vanilla, almond, anise)

3 eggs

1 cup sugar

2 teaspoons vanilla extract

1/4 pound unsalted butter, melted, then cooled

2 cups flour

2 teaspoons baking powder

 

Preheat pizzelle maker.  In an electric mixer, beat eggs, sugar, melted butter and vanilla. Add flour and baking powder. Mix on low speed to make a sticky dough. Drop a teaspoon of dough onto the center of each pizzelle outline. Close the pizzllee iron and bake 45 to 60 seconds or until nicely browned. Carefully remove the hot pizzelle from the iron and cool flat. Dust with powdered sugar.

Variations:

While pizzelle is still hot , carefully roll into a cannoli shell shape. Place seam side down to cool. Fill with whipped cream or cannoli filling.

Stack cooled pizzelles with whipped cream and fresh fruit.

 

pizzelle "cannoli"

 

 

pizzelle cream stacks

 

 

 

 

Blog, GeneralMaria Sanchez