This year I have a unusually busy travel schedule, and it’s interfered with holiday baking. I’m on the road again tomorrow, and I’m stopping by my mom and dad’s before I leave. I thought I would make them a tin of pizzelles.
Pizzelles are Italian cookies that are available all year but are particularly popular during the Christmas and Easter holidays.
You can flavor pizzelles any way you want. Vanilla and anise are probably the most common pizzelles followed by chocolate and almond.
I like to use Sambuca liqueur in my pizzelles instead of anise.
I don’t really measure the Sambuca.
What’s the difference between Sambuca and anise? Sambuca has that little something special that we all need during the holidays, especially if we’re cooking for company.
(Add more flavoring if needed.)
Pizzelles can also be soft, chewy, or crunchy depending on the ingredients. Add more flour if you want your pizzelles hard and crisp. You may also need to adjust the amount of baking powder if you add more than a cup of flour more.
You can also shape the pizzelle into ice cream cones. To do this you will need to shape the pizzelle as soon as you remove it from the pizzelle iron. You can buy a cone tool, or you can fold it into any shape you want.
Don’t worry about the shape of your pizzelles. It takes practice to make them perfect.
Lay the pizzelle on a flat surface or a cookie rack until cool.
The recipe below is my grandmother’s recipe that one of my aunts (one of my dad’s sisters) gave me. I’ve tweaked it a little as my grandmother always made enough for a small family of 100. She also used anise for flavoring and oil instead of the butter.
My okra side just won’t let me part with butter.
For the pizzelles:
- 6 eggs at room temperature
- 1½ cups sugar
- 1 cup unsalted butter melted and cooled or 1 cup oil
- 1 teaspoon each anise and vanilla or 1 tablespoon Sambuca
- 4 cups all-purpose flour
- 3 teaspoons baking power
Other things you'll need:
- Pizzelle iron with two 4-inch pizzelles
- In a large mixing bowl, beat eggs and sugar. Add cooled butter or oil and flavoring and mix well. Sift together flour and baking powder, and then add a little at a time to the sugar mixture, mixing well after each addition of flour. Batter will be thick and stiff.
- Heat pizzelle iron according to the manufacturer instructions.Generally, iron is ready to use when light extinguishes. Once the iron is ready, drop a heaping teaspoon of batter on each pizzelle pattern just slightly behind the center. This will help the batter fill the pattern and not spill over. You may need to use two teaspoons or a cookie scoop to place the batter on the hot pattern. Close the lid for about 30 seconds. Remove the pizzelles immediately with a spatula.