This year I haven’t had much time to bake for my Christmas tins, so I had to limit the kind of cookies and limit the number of recipients. There are
two delicate cookies, though, that I make sure I include because I want them to become a tradition. First, is pizzelle which are Italian waffle cookies. My mom’s side of the family is Italian, and so we borrow my grandmother’s pizzelle maker every year to make these fine cookies. Last year I was able to find the discontinued brand of pizzelle maker that my grandmother owns on Craiglist! I saw on Ebay that they sold for around $100 and were hard to find. But, I posted a “want” ad on Craigslist and a man from Naperville emailed me the next day. The fun part about it was that he said it was his aunt’s and she left h
er original recipe in the box. Very cool!
The other delicate cookie I love to make every year is the Chocolate Florentine. I’ll save these for a later post. But, these cookies are fabulous! You’ll just have to anticipate it’s appearance on Pennies on a Platter a little longer…
For now, here is the pizzelle recipe. Last year I made three flavors: vanilla, chocolate, and orange. This year I didn’t have time to make different flavors, so I just used food coloring on the vanilla cookies for a festive look.
Pizzelle
Ingredients
- 3 eggs
- ¾ cup white sugar
- ½ cup butter , melted
- 1 tablespoon vanilla extract
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
Instructions
- 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
So cool! I remember having one of these when I was little and loving it, but haven’t had one since. I’m definitely going to have to try these.
What brand is the pizzelle maker?
Hi Ashley,
It is a Vitantonio, which is no longer made. The new company is called Villaware, I believe. But, their pizzelli maker turns out a thicker cookie. Not as delicate. 🙂
-Nikki
I just came across a Vitantonio bran new but looking for a booklet with recipes I’m going to try some I found online
The pizzelles look perfect!
get some anise instead of vanilla a little goes along way and cookies taste better. That is how my grandmother made them and we always had batches since the were so easy to make.
I am interested in your orange pizzelles. How did you flavor them? I was thinking about other flavors, do you use extract or syrups? Do you think a gingerbread flavor could be made? I saw a couple of recipes for pumpkin pizelles. but–of course, I’ve lost them for now. Do you think pumpkin pie spice rather than a puree? Love your recipes!
Hi Carolyn! Great questions! The main way I change up the flavors with pizzelles is through using different extracts. I’ve used almond extract, vanilla extract, and orange extract. I do think a gingerbread or pumpkin spice flavor can be achieved and now I want to try for myself! 🙂 I have actually seen pumpkin pie spice extract AND gingerbread extract online — not sure if you can find in stores near you (Walmart.com shows both!). You could also try adding ground spices instead to the dry ingredients. If you test any of these out, please come back and let us know what worked for you!! In the meantime, I might just have to add this to my “to do” this winter! 🙂