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
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.
CHOCOLATE SPICE PIZZELLE
Bust out the pizzelle maker to create these pumpkin-pie-spiced sandwich cookies with a layer of chocolate in the center.
Provided by Food Network
Time 45m
Yield 1 1/2 dozen (18 cookies or 9 cookie sandwiches)
Number Of Ingredients 12
Steps:
- Whisk the flour, cocoa, baking powder, pie spice and salt together in a large bowl. Whisk the eggs, sugar and melted butter together in a medium bowl until well combined and smooth.
- Make a well in the center of the flour mixture and pour in the egg mixture. Gradually whisk to make a thick batter, switching to a rubber spatula when the batter is too thick to whisk.
- Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minutes. Lightly spray the hot surface with cooking spray. Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint. Close the iron and cook until whiffs of steam come from the iron, 30 to 45 seconds. Open the iron and remove the cookies. Transfer to a wire rack to cool and repeat with remaining batter.
- Put both chocolates and the butter in a microwave-safe bowl. Cover and microwave in 45 second increments, stirring occasionally, until melted and smooth. Spoon a tablespoon of the filling into the center of half the cookies. Top with another cookie and press to sandwich them together.
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 COOKIES
Pizzelle iron is needed to make these cookies, but they are so good that I would recommend buying one! From my friend Dianne's aunt, these are heavenly. Prep time does not include overnite chilling, and cook time is a guesstimate as everyones iron cooks differently. You may have to experiment with a few cookies before you get the hang of it.
Provided by LAURIE
Categories Dessert
Time 1h15m
Yield 100 cookies
Number Of Ingredients 7
Steps:
- Add sugar, vanilla, butter and rum to the beaten eggs.
- Gradually add sifted flour and salt.
- Chill dough overnight.
- Cookies are"baked" in a special PIZZELLE iron over the stove top or in an electric one.
- If you don't have a iron don't make these cookies.
- Drop by spoonful onto the bottom half of a hot ungreased PIZZELLE iron.
- Fold top of iron onto dough and cook according to your irons dirctions.
- Usually about 30-45 seconds.
- (The first cookie usually burns).
- Turn out hot cookie on rack or cookie sheet to cool.
- Continue until al the dough is used up.
- How many cookies you get will be determined by the size of your iron.
- Once cooled these stack together nicely and are a crisp light wafer with a design.
Nutrition Facts : Calories 101, Fat 4.2, SaturatedFat 2.5, Cholesterol 30.9, Sodium 34.9, Carbohydrate 13.8, Fiber 0.2, Sugar 8.1, Protein 1.4
PIZZELLE
Pizzelle, which some say are the original cookie, are thin waffle cookies from the Abruzzo region of Italy. They're made of a simple batter of flour, eggs, sugar, and butter, and are cooked in a pizzelle iron (available at cooking supply stores and online sources) that is either electric, like a waffle iron, or handheld over the stove, which is what we use. Note that this recipe makes enough batter for 16 pizzelle. They should be served the day they're made, but the batter lasts for a week in the refrigerator so you can reserve the extra batter to cook fresh pizzelle whenever you want them. We serve pizzelle with the Caramel Coppetta with Marshmallow Sauce and Salted Spanish Peanuts (page 296) and also sticking out of each serving of gelato or sorbetto. Thin wafer cookies are often served in a coppetta of gelato in Italy, and it just makes the presentation more festive.
Categories Cookies Sauce Side Chill Kosher Anise
Yield makes about 16 pizzelle
Number Of Ingredients 8
Steps:
- Toast the anise seeds in a small skillet over medium-high heat, shaking the pan constantly so they don't burn, for about 1 minute, until they are golden brown and fragrant. Pour the seeds onto a plate and set them aside to cool to room temperature.
- Combine the sugar, egg whites, vanilla, and salt in a medium bowl and whisk until the ingredients are smooth. Add the butter and whisk to incorporate. Add the flour and anise seeds, and whisk until the flour is no longer visible. Transfer the batter to an airtight container and refrigerate to chill for at least 2 hours or as long as one week.
- Spray the inside surfaces of an electric or handheld pizzelle iron with nonstick cooking spray. Preheat the pizzelle iron over medium-high heat. Spoon 1 tablespoon of batter in the center. Close the iron and cook until it is deep golden on each side, 2 to 3 minutes, turning often. Open the iron and, using a small spatula or knife, carefully remove the pizzelle to a flat surface to cool. Use the spatula or knife to scrape off any excess cooked batter along the edges of the iron and repeat, spraying the iron with nonstick spray and preheating it before adding more batter, using the remaining batter to cook as many pizzelle as you are serving. When the pizzelle have cooled completely, transfer them to an airtight container and store them at room temperature for up to one day.
- suggested wine pairing
- Vin Santo del Chianti Classico (Tuscany)
PIZZELLES I
You must have a pizzelle iron to make these wafer thin cookies. My pizzelle iron is the single cookie iron that you break into 4 triangles.
Provided by Ed
Categories World Cuisine Recipes European Italian
Yield 30
Number Of Ingredients 6
Steps:
- Mix ingredients in order given. Should be the consistency of a drop cookie.
- Heat Pizzelle Iron. Drop about 1 heaping teaspoon on hot iron, wait approx. 40 seconds.
Nutrition Facts : Calories 323.8 calories, Carbohydrate 42.9 g, Cholesterol 74.4 mg, Fat 14.2 g, Fiber 0.8 g, Protein 5.7 g, SaturatedFat 2.7 g, Sodium 298.9 mg, Sugar 20.3 g
ITALIAN CLASSIC PIZZELLES
Pizzelles are a delicious crispy cookie with the perfect amount of sweetness. Provides a tasty base for an ice cream sandwich.
Provided by Chef Gorete
Categories Drop Cookies
Time 50m
Yield 60 pizzelles
Number Of Ingredients 9
Steps:
- Beat the eggs, adding sugar gradually. Beat until smooth. Add cooled margarine and vanilla extract or anise flavouring.
- Sift the flour and baking powder. Blend into the egg mixture until smooth. Dough will be sticky enough to be dropped by spoon.
- Heat Pizzelle maker. Grease a small cookie scoop with cooking spray. Scoop the cookie dough and place just past the centre of the form towards the back of the maker. Lock and set a timer for 26 seconds. Cook longer if you like them darker.
- Remove to a cooling rack.
- Chocolate Pizzelles: Sift cocoa, additional sugar and baking powder into dry ingredients for Classic Pizzelles. Blend into egg mixture until smooth.
PIZZELLE
Simple recipe from Cuisinart (modified slightly) for our traditional cookies. Since I make Recipe #182893, I do not use Anise in these. I also use slightly more sugar to make them crisp.
Provided by Sweetiebarbara
Categories Dessert
Time 1h20m
Yield 30 Pizzelles, 15 serving(s)
Number Of Ingredients 6
Steps:
- Measure flour and baking powder into sifter and place on wax paper.
- Beat eggs and sugar on medium speed until thick, about 1 minute.
- Reduce speed and slowly add butter and vanilla, continue beating until combined.
- Sift in flour mixture, (including flour on wax paper) and combine by hand, mixing only to combine, do not over mix.
- At this point, batter may be chilled overnight.
- Prepare Pizzelle grids with oil or cooking spray.
- Place 1 1/2 - 2 teaspoons on grid(s) and bake.
Nutrition Facts : Calories 176.4, Fat 7.3, SaturatedFat 4.2, Cholesterol 58.6, Sodium 106.4, Carbohydrate 24.8, Fiber 0.4, Sugar 13.6, Protein 2.8
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
PIZZELLE ITALIAN TYE PLATES 1927
This is Grandma Rose recipe. It has been in the family before my time, so I put down 1927 since thats my moms age. Simple and we have tried other recipes, but this is still the best. The recipe can be doubled. The photo is the amount of a doubled batch using 12 eggs, and yes I do get 12 dozen cookies very easily.
Provided by andypandy
Categories Dessert
Time 1h
Yield 72 cookies
Number Of Ingredients 5
Steps:
- Beat eggs until thick and lemony coloured.
- Add in, beating well the sugar and beat until thick, beat in the oil and continue beating.
- Add in the flour.
- Add in the flavour.
- Heat the pizzelle maker on stove top, or if electric plug in unit.
- Drop tablespoon of batter onto iron and bake until golden light brown in colour.
- I like mine very light.
- Remove and cool on wire rack.
- Place cooled cookies into tin cans.
- If you are using anise oil, then use less amount than you would the flavour, as oil is stronger. But taste a few after been cooled and you can always add more flavouring as you go. I have also added a few tablespoons of cornstarch in place of some of the flour, so they stay crisp in those humid days. Hope you do try and like this heirloom recipe. Amount of cookies depends on the size you make them also. Also the batter can be covered and placed in the fridge for a few hours or overnight too.
Nutrition Facts : Calories 50.3, Fat 2.7, SaturatedFat 0.5, Cholesterol 15.5, Sodium 6.1, Carbohydrate 5.8, Fiber 0.1, Sugar 3.5, Protein 0.8
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