PIZZELLE
Hailing from Abruzzo in Central Italy, pizzelle are crisp, flat waffle-esque cookies made in a special hot iron. Like mostaccioli, these cookies predate Christmas -- in fact, it is said that this is the oldest known cookie recipe on earth, dating back to the 8th century BC. In olden times, presses were made from cast iron and would be heated over a fire, or directly on the stovetop. You can still find those irons if you're up to the challenge, but electric irons are much easier to use, and very easy to find both online and at major retailers.
Provided by Food Network
Categories dessert
Time 1h55m
Yield 2 to 4 dozen cookies, depending on size of iron
Number Of Ingredients 9
Steps:
- Whisk together the sugar, butter, milk, vanilla, anise extract if using and eggs in a large bowl. Add the flour, baking powder and salt, and continue to whisk until the batter is smooth. Allow to stand at room temperature for at least 1 hour so the batter can hydrate.
- Heat the pizzelle iron, and cook your pizzelles according to the manufacturer's directions.
MAPLE PIZZELLE
Provided by Food Network Kitchen
Time 45m
Yield about 30
Number Of Ingredients 10
Steps:
- Whisk the flour, baking powder, salt and nutmeg in a large bowl; make a well in the center. In another large bowl, whisk the eggs, granulated sugar, maple sugar, vegetable oil and maple extract until well combined. Pour the egg mixture into the well in the flour mixture and whisk until incorporated.
- Preheat a pizzelle iron until a drop of water sizzles on the surface, about 10 minutes. Lightly brush the hot surface with vegetable oil. Spoon about 1 tablespoon batter into the center of the imprint (if you have a pizzelle iron with more than one imprint, fill each with 1 tablespoon batter). Close the iron and cook until there is no more steam coming out, about 45 seconds.
- Open and remove the pizzelle from the iron using a small offset spatula and transfer to a rack to cool (the pizzelle will crisp as they cool). Repeat with the remaining batter, lightly brushing the iron with more vegetable oil occasionally. Lightly dust the pizzelle with confectioners' sugar before serving.
PIZZELLE
This recipe was adapted from one that my Italian-born mother and grandmother followed. They used old irons on a gas stove, but now we have the convenience of electric pizzelle irons. These delectable cookies are still a traditional treat in our family. —Elizabeth Schwartz, Trevorton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 7 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, beat the eggs, sugar and oils until smooth. Gradually add flour and mix well., Bake in a preheated pizzelle iron according to manufacturer's directions until golden brown. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 113 calories, Fat 5g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 15mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
PIZZELLES III
This recipe calls for a batter-like dough and is baked on a pizzelle iron. Powdered sugar adds an elegant touch. In the Italian version, vanilla is replaced by anise. Chocolate may also be used.
Provided by Marianne Jungels
Categories World Cuisine Recipes European Italian
Time 50m
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sift together the flour and baking powder, and blend into the batter until smooth.
- Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds, or until steam is no longer coming out of the iron. Carefully remove cookies from the iron. Cool completely before storing in an airtight container.
- For chocolate pizzelles, add 1/4 cup cocoa sifted together with flour and baking powder, 1/4 cup more sugar and 1/4 teaspoon more baking powder. I find that for the chocolate mixture, the iron must be well oiled to start and then brush on more as needed.
Nutrition Facts : Calories 102 calories, Carbohydrate 13.4 g, Cholesterol 33.4 mg, Fat 4.5 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 2.6 g, Sodium 76.9 mg, Sugar 6.4 g
PIZELLE
Provided by Food Network
Categories dessert
Time 1h30m
Yield About 20 cookies
Number Of Ingredients 8
Steps:
- In a large mixing bowl, blend the flour, sugar, anise seed, baking powder, baking soda and salt.
- In another bowl mix the oil and eggs. Stir the egg mixture into the dry ingredients and mix until dough is smooth. Cover and chill 30 minutes. Shape into 1-inch balls. Keep chilled.
- Place the pizelle iron over medium heat. Heat on both sides until a drop of water bounces and sizzles on an inside surface of the iron. Turn the iron over occasionally during cooking to keep both surfaces hot.
- Coat the heated iron on both sides of the interior surface with nonstick cooking spray.
- Place a ball of dough onto the center of the heated iron and flatten it slightly by pressing it against the iron with your finger. Close the iron and cook over medium heat 30 to 45 seconds, then turn over and cook on the other side or until the pizelle is pale golden. Remove the pizelle from the iron and cool on a wire rack.
PIZZELLES
These are really good Pizzelles. I found the recipe in a cookbook called The Frugal Gourmet Cooks Italian. I use Watkins Vanilla in mine, but you're welcome to use Anise if you prefer. These are traditionally made at Christmas time, but we like them all year long. If everything is uniform the yield is probably close to 5 or 6 dozen pizzelles. They keep very well in a plastic bag or covered plastic container. Prep. time and yield are approximate. You'll need a Pizzelle iron for this recipe. I use an electric model and plug it in prior to mixing the batter. It's heated and ready to use when I get the batter made. Spray tops and bottoms of mold with Pam (lightly) each time you add new batter to molds.
Provided by Laudee
Categories Dessert
Time 16m
Yield 60 pizzelles
Number Of Ingredients 6
Steps:
- Beat eggs and sugar together until thickened and pale.
- Add the cooled melted margarine and vanilla or anise.
- Sift in flour and baking powder and mix until smooth.
- Place a heaping Tbspn.
- of batter in center of mold, close lid, and cook for 30-60 seconds.
- Remove Pizzelle carefully with a fork and lay on flat surface till cool.
- These can also be removed when done and rolled immediately into a cone shape, then cooled and filled with sweetened ricotta or whip cream.
Nutrition Facts : Calories 68, Fat 2.1, SaturatedFat 0.5, Cholesterol 18.6, Sodium 49.3, Carbohydrate 10.7, Fiber 0.2, Sugar 5.1, Protein 1.4
PIZELLES (ITALIAN WAFFLE COOKIES)
This recipe is from Great Nana. She said it was originally from her best friend, Jean, and tastes exactly like the ones her mother-in-law always made, so it became her preferred version. You need a pizelle maker in order to make this recipe. I accidentally added almond extract and thought it tasted great, but Nana did not use it.
Provided by HeatherFeather
Categories Dessert
Time 40m
Yield 60 serving(s)
Number Of Ingredients 10
Steps:
- Prepare pizelle iron according to manufacture's instructions.
- Beat eggs well with sugar, then blend in the slightly cooled melted margarine.
- Add oil, extracts, baking powder, and flour (add this 1 cup at a time, mixing in slowly).
- Pour small ladlefuls of batter onto your heated pizelle iron and cook for just 30 seconds to 1 minute or according to the directions on your pizelle iron.
- They will be lightly golden when cooked, but still soft -- remove quickly with tongs to a cooling rack.
- As the next cookie is baking, the first cookie will cool and get crisp -- dust both sides withpowderd sugar, and remove to plate.
- Serve with coffee.
Nutrition Facts : Calories 95.3, Fat 3.9, SaturatedFat 0.6, Cholesterol 21.1, Sodium 49.2, Carbohydrate 13.2, Fiber 0.2, Sugar 6.8, Protein 1.5
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- Add the melted butter, again mixing until smooth; the batter will be thick and soft.
- Heat your pizzelle iron. Grease it as directed in the manufacturer's instructions. As the iron heats, the batter will stiffen.
- Cook the pizzelle according to the instructions that came with your iron. In general, they'll take between 45 seconds and 2 1/2 minutes to brown.
- Remove the pizzelle from the iron, and cool on a rack. If desired, use a pair of scissors to trim any ragged edges.
- Pizelle are best eaten immediately, but leftovers can be stored for up to 1 week in an airtight container, or frozen for up to a 1 month.
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