Italian Classic Pizzelles Recipes

THE VERY BEST PIZZELLE RECIPE

Steps:

• Preheat the pizzelle iron.
• With a hand mixer, beat the eggs and sugar in a large bowl until light in color and fluffy, approximately 2-3 minutes.
• Add the vanilla, lemon zest and butter. Beat until well blended.
• In a separate bowl, whisk together the flour, baking powder and salt.
• Fold the dry ingredients, a little bit at a time, into the egg mixture until just incorporated and the batter is smooth.
• Place 1 heaping tablespoon of batter in the center of the design on the pizzelle iron. Close the iron to press the dough flat and bake until golden brown, approximately 1 minute. (Cooking times may vary depending on your appliance, please adjust accordingly.)
• Using a spatula, remove the cookie from the iron and transfer to a rack to cool.

CLASSIC ITALIAN PIZZELLE: MY FAMILY RECIPE

Steps:

• Whisk together your eggs, sugar, vanilla and anise (see how to anise above) in a medium bowl.
• Now add your flour, salt and baking powder and mix it well until there are no lumps and it looks smooth.
• Now add your melted butter and mix that in to your mixture.
• Pre-heat your pizzelle maker. They are all a little different so follow the manufacturers instructions for this.
• Once it is heated, add a heaping tablespoon of your thick dough to the middle of each of your pizzelle areas on the iron. Close and cook for about 30-45 seconds until it is a light golden color. If the pizzelle is too light in color you can just close the pizzelle maker and cook the pizzelle for a few more seconds.
• Once they are cooked, remove the pizzelles from the iron (they will still be soft and pliable at this point) and place on a cooling rack where they will cool and get nice and crispy. Keep doing this until all the dough is used up!
• Once all of your pizzelles are fully cooked and cooled, you can go ahead and clean them up if you would like by lightly breaking off any parts of the pizzelle that went beyond the design edge. I find this to be relaxing but it is not necessary :)

CLASSIC ITALIAN PIZZELLE

Steps:

• Warm up a pizzelle iron.
• In a medium bowl, whisk together flour and baking powder; set aside.
• In a large mixing bowl or the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar until frothy and beginning to thicken (about 2-3 minutes).
• On low speed, add the extracts and melted butter to egg mixture in a steady stream and mix for 30 seconds.
• Slowly add the dry mixture to wet and blend just until combined. Your batter will resemble a soft and sticky dough.
• Spray pizzelle iron lightly with baking spray.
• Drop 1 tablespoon of batter on hot pizzelle press.
• Close press and cook for about 1 minute or until light indicated cookies are done (cookies should be slightly golden).
• Use a fork to lift pizzelle off the press and transfer to a cookie rack or plate to cool down (keep in mind that they should lay flat. While they are hot, they will mold into another shape if they're not completely flat).
• Spray iron again and repeat process until you finish all the batter.
• Dust with confectioner's sugar and ENJOY!

CLASSIC PIZZELLE RECIPE FOR ITALIAN WAFFLE COOKIES

Steps:

• Beat eggs and sugar in a mixing bowl for approximately 2 to 3 minutes, until they're fluffy and a light yellow color.
• While still beating, slowly drizzle in the melted and cooled butter. Then add the vanilla extract.
• In a separate bowl, whisk the baking powder into the flour. Using a spatula, fold the dry ingredients into the wet ingredients until just incorporated.
• Bake one medium cookie scoop of batter (about 1 1/2 tablespoons) per mold in a pizzelle maker until golden brown, about 30 seconds. Remove with a wooden spatula to a cooling rack and cool completely.
• Dust cooled pizzelles with powdered sugar, as desired.

PIZZELLE-ITALIAN TRADITION

Steps:

• In a medium bowl, beat the eggs with an electric mixer until light. Add the sugar, butter, lemon zest and vanilla, mix well. Stir in the flour and baking powder.
• Heat pizzelle iron. Drop batter by teaspoonfuls onto the center of the patterns, close the lid and cook for about 30 seconds. Test the cooking time on the first one, because temperatures may vary. Remove cookies carefully from the iron and cool on wire racks.

CLASSIC ITALIAN PIZZELLES

Steps:

• In a large mixing bowl, add the melted butter and sugar - mix well, using a whisk or electric mixer.
• Add the beaten eggs, anise extract, and salt - mix well.
• Add flour gradually, using enough flour to make the batter the consistency of thick cake batter.
• Heat the pizzelle maker (iron). You may need to spray non-stick spray on the iron.
• Using about 1 heaping teaspoon of batter per cookie, drop batter onto iron. Close iron and cook over heat on both sides until light golden brown.
• If you are using a pizzelle maker, follow the instructions that came with it for how long to cook the cookies.
• Using the old fashioned iron that I did, the heat was on about med-high and it took about 30 seconds per side.
• Once the cookies are done, gently remove from the iron and cool on wire rack.

PIZZELLES (CLASSIC ITALIAN COOKIES)

Steps:

• Preheat a nonstick pizzelle iron.
• In a large bowl, whisk the eggs. Slowly add the sugar and continue whisking until well blended.
• Whisk in the extracts. Slowly whisk in the melted butter in a steady stream and continue whisking until mixture is smooth.
• Slowly add the flour and continue to whisk until it is completely incorporated into the batter.
• Drop 1 TBSP batter onto center of each side of your pizzelle iron, close and clasp. Cook for 30-60 seconds depending on your iron.
• Remove with a small spatula and cool completely.
• Repeat with remaining batter.

ITALIAN CLASSIC PIZZELLES

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.

PIZZELLES

Steps:

• Turn on pizzelle maker
• Melt butter in microwave (about 30 seconds)
• Mix flour, sugar, baking powder, and salt in medium bowl
• Add in eggs, melted butter and extract to the dry ingredients
• Mix together well
• Lightly grease griddle with pastry brush
• Ladle heaping tablespoon of batter in center of the pizzelle iron. Close maker.
• Bake 60 - 120 seconds depending on the pizzelle maker. Pizzelles should be light brown and fully baked.
• Be careful opening the pizzelle maker as it will be hot. Only touch the cover handle.
• Remove with tongs when golden brown
• Set pizzelle cookies on cooling rack; do not stack when warm
• Sprinkle with powdered sugar when cooled if desired