PIZZELLES
Pizzelle batter is cooked on a special iron (cialde iron), which gives them decorative patterns. Pizzelles can also be made into edible dessert cups -- fill these with berries and ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 16 cookies
Number Of Ingredients 8
Steps:
- Heat a nonstick pizzelle iron. In a large bowl, sift together flour, baking powder, and salt; set aside.
- In a large bowl, whisk eggs. Slowly add sugar, and continue mixing until well-blended. Whisk in vanilla and lemon extracts. Slowly add the cooled butter in a steady stream, whisking continuously until the batter is smooth.
- Slowly add the sifted flour mixture, and keep whisking until flour is completely incorporated into the batter. Do not overbeat.
- Fill a pastry bag fitted with a 1/4-inch or 3/8-inch plain tip with batter. Pipe 1 1/2 tablespoons of batter in a circle in the center of each pattern on the heated pizzelle iron. Close the iron, and seal with the clasp. Cook for 50 to 60 seconds. Using a small spatula, remove pizzelles, and place on wire rack to cool.
PIZZELLES III
This recipe calls for a batter-like dough and is baked on a pizzelle iron. Powdered sugar adds an elegant touch. In the Italian version, vanilla is replaced by anise. Chocolate may also be used.
Provided by Marianne Jungels
Categories World Cuisine Recipes European Italian
Time 50m
Yield 24
Number Of Ingredients 6
Steps:
- 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 Facts : Calories 102 calories, Carbohydrate 13.4 g, Cholesterol 33.4 mg, Fat 4.5 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 2.6 g, Sodium 76.9 mg, Sugar 6.4 g
PIZZELLES RECIPE - (3.9/5)
Provided by emp1438
Number Of Ingredients 9
Steps:
- Combine first six ingredients. Add flour, baking soda and baking powder. Heat pizzelle iron. Place about 1 tablespoon of batter on each section of the pizzelle iron. Cook pizzelles for about 30 to 35 seconds, or until golden. Makes approximately 6 dozen pizzelles, depending on size of iron. Tips for making perfect pizzelles: ◾Even though I used a non-stick pizzelle maker, I still recommend misting the molds lightly with oil before the first use. ◾Place your tablespoon of batter slightly behind the center of the mold because it will spread forward as you close the lid. It may help to have a second spoon to help scoop the batter off the tablespoon. ◾Speaking of closing the lid, do it slowly to allow steam to escape easily and not burn the heck out of your fingers. Don't ask... ◾Have a cooling rack easily accessible next to the pizzelle maker. I found the best process for me was to use a wooden spatula to remove the pizzelles from the maker to the cooling rack, start the next batch of pizzelles cooking, and then move the cooled pizzelles to a stack to make room for the next round of hot ones. ◾The pizzelles will be very flexible when you remove them from the pizzelle iron. They will stiffen up as they cool. I actually prefer them after they sit for about a day, but they don't often last that long! ◾If you want to mold your pizzelles into a different shape, do it while they're still warm and flexible. Get creative!
PIZZELLE
Hailing from Abruzzo in Central Italy, pizzelle are crisp, flat waffle-esque cookies made in a special hot iron. Like mostaccioli, these cookies predate Christmas -- in fact, it is said that this is the oldest known cookie recipe on earth, dating back to the 8th century BC. In olden times, presses were made from cast iron and would be heated over a fire, or directly on the stovetop. You can still find those irons if you're up to the challenge, but electric irons are much easier to use, and very easy to find both online and at major retailers.
Provided by Food Network
Categories dessert
Time 1h55m
Yield 2 to 4 dozen cookies, depending on size of iron
Number Of Ingredients 9
Steps:
- Whisk together the sugar, butter, milk, vanilla, anise extract if using and eggs in a large bowl. Add the flour, baking powder and salt, and continue to whisk until the batter is smooth. Allow to stand at room temperature for at least 1 hour so the batter can hydrate.
- Heat the pizzelle iron, and cook your pizzelles according to the manufacturer's directions.
PIZZELLES RECIPE - (4.5/5)
Provided by davidv
Number Of Ingredients 10
Steps:
- Combine the flour, baking powder, and salt in a medium-size bowl and set aside. Beat the eggs, sugar, almond extract, and zest together in another medium-size bowl. Fold the flour mixture into the egg mixture. Add in the melted butter. Preheat your pizzelle iron according to the manufacturer's instructions. Drop 1 tablespoon of the batter onto each patterned cookie grid on the bottom plate of the iron. Close the iron and cook the pizzelles according to the manufacturer's instructions. Remove the cookies from the iron and place them on a rack to cool. When you're ready to serve, dust with the Confectioners' sugar.
TRADITIONAL ITALIAN PIZZELLES
Thin, light, and crisp - just the way I like them! You need to use a Pizzelle baker for these cookies, but the investment is well worth the raves and reviews (not to mention the requests) for these cookies wherever your bring them to share.
Provided by Donna LaMonica
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- In a large bowl, beat sugar and eggs.
- Add cooled melted butter, anise oil, and vanilla a little bit at a time until blended.
- Sift together all dry ingredients and gradually add to wet mixture. (Batter should be stiff enough to be dropped by spoonfuls onto hot pizzelle baker.).
Nutrition Facts : Calories 67.4, Fat 3, SaturatedFat 1.8, Cholesterol 24.4, Sodium 44.3, Carbohydrate 8.9, Fiber 0.2, Sugar 4.2, Protein 1.2
PIZZELLES IV
You will need a pizzelle iron to make these traditional Italian cookies.
Provided by DIANE HARP
Categories World Cuisine Recipes European Italian
Yield 18
Number Of Ingredients 8
Steps:
- Preheat the pizzelle iron.
- In a medium bowl, mix together the eggs and sugar. Slowly add melted butter, vanilla, and anise extract, while mixing. Stir in the flour, baking powder, and anise seeds. If a thicker cookie is preferred, add 1/2 cup more flour.
- Drop cookies by rounded tablespoons onto the center of the grid. Close the iron and cook until steaming stops. This could take 30 to 90 seconds, depending on the iron used.
Nutrition Facts : Calories 158.2 calories, Carbohydrate 17.3 g, Cholesterol 51.3 mg, Fat 8.8 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 5.1 g, Sodium 93.8 mg, Sugar 8.5 g
ITALIAN CLASSIC PIZZELLES
Pizzelles are a delicious crispy cookie with the perfect amount of sweetness. Provides a tasty base for an ice cream sandwich.
Provided by Chef Gorete
Categories Drop Cookies
Time 50m
Yield 60 pizzelles
Number Of Ingredients 9
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.
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- Using an electric mixer on medium speed, beat the eggs and sugar together until thick and pale in color, 2 to 3 minutes. Add the melted butter and beat until thoroughly combined and incorporated, 1 to 2 minutes. Add the whiskey and vanilla and beat to combine. Reduce the mixer speed to low and add the flour and baking powder, mixing until thoroughly combine and smooth.
- Follow the instructions of your pizzelle maker for cooking the pizzelle (this is the one I have). I drop 1 heaping tablespoon of batter using this scoop and then cook to desired doneness (about 1½ minutes for me, but time can vary based on machine and personal preference).
- Remove pizzelle from the machine using a thin spatula and transfer to a wire rack until cool. Serve plain or dusted with powdered sugar. Pizzelle can be stored in a container at room temperature for up to 1 month.
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