Classic Italian Pizzelle Recipe - Crafting a Family Dinner (2024)

FAQs

What does pizzelle mean in Italian? ›

A Crispy History

Pizzelles, the oldest known waffle cookies, originated in Italy. The name pizzelle is based on the Italian word 'pizze' meaning round and flat, with the ending 'elle' referring to its small size.

There are a few reasons why your pizzelle might not be crispy: Humidity – If you live in a very humid climate it can affect the crispiness of your cookies. Cooling – You must cool your cookies completely before storing. They need to cool completely on a cooling rack before being stored.

As far as the fat used in pizzelle, some recipes will call for oil, others margarine, lard or Crisco. But having tried other fats, I always return to unsalted butter. They crisp up nicely, don't have an oily aftertaste, and cook to perfection in their special pizzelle press.

Although Anise (Black licorice) is the “traditional” flavor of the pizzelle, modern options include vanilla, peppermint, anisette, lemon and chocolate but there are countless recipes and flavor combinations for this humble Italian cookie.

They are often found at Italian weddings, alongside other traditional pastries such as cannoli and traditional Italian cookies. It is also common to sandwich two pizzelle with cannoli cream (ricotta blended with sugar) or hazelnut spread.

A: Did you coat the pizzele maker with oil before starting to make a batch? That's the first thing you must do each time. Put a little oil on it, wipe up the excess and heat it up!

Oil - it could very well be that modern pizzelle makers are so "nonstick" that you do not need to use any cooking spray. Am noting here that when you research recipes, you may encounter a debate about whether or not to use oil or butter. For years our family uses a light spray of cooking oil as needed - it's just fine.

Heat your pizzelle maker, grease it with a little olive oil and add a generous spoon of your batter. Remove the excess batter with a fork (and remember like Nonna to always clean the stove when you finish!).

Butter is the favoured fat to use in cakes and bakes and we use unsalted butter for all of our cakes in the bakeries. It is made from churned cream, a process that separates the butterfat from the buttermilk.

Transfer them to a wire cooling rack. This will allow any steam to evaporate away and let the pizzelle crisp up. They only need a minute or two until completely cooled and crisp.

How do you keep pizzelles from getting soggy? ›

The best way to keep pizzelle cookies nice and crisp is to make sure they are cooled completely before storing or stacking. They're best stored wrapped in aluminum foil but you can also use plastic bags, containers, or cookie tins once cooled.

Krumkake is a Norwegian waffle cookie, like an Italian Pizzelle, made with a flat press that is rolled into a cone shape.

Krumkake batter is thinner than pizzelle batter, which is what allows it to roll so easily, and while krumkake is more versatile when it comes to flavors and fillings, pizelles are more likely to be flavored by directly adding ingredients to the batter.

Pizzelle's full name is Pizzelle "Suzette" Theodore, this is confirmed in the game's carrd. She was formerly named "Pizzelle Suzette". Former nicknames include "Twiggy", and curiously, "Pizzano."

The Amaretti cookie is perhaps the most famous of all Italian cookies. The original Italian cookie recipe is believed to have been created in the 18th century. It's said they were a secret recipe which a newly married couple used to make cookies for the local bishop. In return, he blessed their marriage.

It is believed pizzelles were first used in the Italian village of Colcullo, Italy to celebrate the driving out of the snakes to prevent them from overtaking the town. This festival is known as the Festival of the Snakes or the Feast of San Domenico.