Pizzelles, Italian waffle cookies made in a special iron, are so much more than crisp, lacy nibbles. Although they’re delicious on their own, dusted with a bit of powdered sugar, try sandwiching two together with a layer of Nutella or jam (or both?). You could also increase the lemon zest in the recipe below and stick them together with a filling of lemon curd, or lemon-laced pastry cream. I like to roll them, still warm from the iron, into the shape of an ice cream cone and serve filled with gelato (Martha Stewart trick: put a mini marshmallow in the bottom of the cone before adding gelato to prevent drips).
Although it’s annoying to buy and store an appliance that only does one job, there are so many ways to reinvent the pizzelle that I think it’s worth it to invest in an iron. Check out Amazon or eBay for deals.
Basic Pizzelle Batter:
- 1 stick (8 tb) unsalted butter, softened
- 1 cup sugar
- 1 tsp lemon zest
- 2 tsp vanilla extract
- 1 3/4 cup flour
- 2 tsp baking powder
- 2/3 cup milk
- Pizzelle iron
Plug in pizzelle iron and let heat up. In a medium bowl, rub the lemon zest into the sugar until well-blended and lemony-smelling. In another bowl, whisk together flour and baking powder. In the bowl of a standing mixer, on medium speed, cream the butter and lemon-scented sugar. Add vanilla and the eggs one at a time, beating well between each. Reduce mixer speed to low and add flour in three parts, alternating with milk. The batter will be thin.
Drop one tablespoon of batter onto each cookie spot on the iron. Close the iron and cook until the indicator light tells you they are done. Remove to a plate. Repeat until batter is gone.
When all cookies are done, proceed to accessorize: dust with confectioner’s sugar, sandwich with a spread, etc. Or, if you’d like to make cones, simply roll each cookie into shape as soon as it is removed from iron.
Makes about 30 cookies.
Comments 15
gorgeous picture.
Posted 23 May 2008 at 2:36 pm ¶I had some of these cookies when I was in NYC and they were light and delicious. Sandwiched in between the cookies was a thick dark chocolate ganache filling. Talk about tasty treats
I just might invest in one now to make my own homemade version.
Posted 23 May 2008 at 6:42 pm ¶Gorgeous. Now my wheels are spinning about getting a pizzelle iron. They’re so delicate and look fabulous on the plate.
Posted 24 May 2008 at 10:30 am ¶i never really wanted to make these at home, but the ice cream cone thing is great (and the marshmallow stopper is inspired).
Posted 25 May 2008 at 1:10 am ¶I love pizzelles…they are sooo beautiful looking!
Posted 25 May 2008 at 2:04 am ¶They look so cool and delicious!! My penguin says that they look awesome!! (^V^)
Posted 25 May 2008 at 10:07 pm ¶oooooo. they look goooood. pizzelles look cool!
Posted 25 May 2008 at 10:09 pm ¶So pretty. I agree, it is one piece of equipment worth storing and keeping just for one job. I like the lemon zest recipe too. Bella
Posted 26 May 2008 at 6:34 am ¶Very nice, they remind me of a similar product I had in Switzerland years ago. They also use an iron to make them.
Posted 26 May 2008 at 9:49 am ¶What a fun, pretty treat!
Posted 29 May 2008 at 10:13 am ¶These bring back so many memories! My Nonna (Italian Grandma) used to make these every Sunday morning at our place!
Sooo Yummy!!!
Posted 30 May 2008 at 12:14 pm ¶This has to be the best ice cream cone recipe which is great, because I usually like the cone better than the ice cream.
Posted 02 Jun 2008 at 12:35 am ¶oh my. these are so delicately lovely.
Posted 05 Jun 2008 at 1:09 pm ¶Gotta love those one-use kitchen devices, but those look so beautiful that I think it might be worth it…The marshmallow at the bottom of the cone is a cool idea
Posted 15 Jun 2008 at 5:15 am ¶how many eggs?
Posted 10 Feb 2010 at 3:30 pm ¶Post a Comment