Pizzellewafflecones Recipes

PIZZELLE

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.

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.

PIZZA WAFFLES RECIPE BY TASTY

Steps:

• Slice the pizza dough into 8 equal pieces, then press each piece flat.
• Place 4 pieces of dough into a preheated, greased waffle iron.
• Spread one tablespoon of marinara, ¼ cup (25 grams) of mozzarella, and 3 slices of pepperoni on each piece of dough.
• Top with the 4 remaining pieces of dough and seal.
• Cook for 3-5 minutes, until golden brown, then serve.
• Enjoy!

PIZZELLE WAFFLE CONES

Steps:

• In a medium mixing bowl, beat the sugar into the egg unti it is thickened and pale yellow. Beat in the butter and vanilla. Gently stir in the flour. Do not overmix or the pizelle may become tough. Allow the batter to rest at room temperature at least 15 minutes.
• Lightly grease your pizelle iron with vegetable oil spray. Preheat the iron on the stove over medium heat (if you're using an electric model, follow the manufacturer's directions). Use 1 1/2 tbls of batter for a 5 inch pizelle iron, and 2 tbls for an 8 inch pizelle iron. Close the iron and cook the pizelle for 30 seconds on one side. Turn the iron over and continue to cook until lightly golden, about 1 minute more. Carefully peel the soft cookie off the iron and roll it around a cone-shaped mold, sealing the point (or if like me just use 4 bowls of same shape and size, inverted, lay cookie over bottom of bowl, it will rest itself around the sides- this makes cone bowls that are soooo darned pretty). Repeat with remaining batter. The cones will harden as they cool. Remove the cones from the molds when completely cool.
• ***Variations***.
• ALMOND CONES - Substitute 1/4 tsp almond extract for the vanilla extract. Proceed with the recipe as directed.
• CINNAMON CONES - Add 1/2 tsp ground cinnamon to the batter along with the vanilla. Proceed with the recipe as directed.
• CIRCUS CONES -(THESE ARE FUN)Add a few drops of food coloring to the batter along with the vanilla. Proceed with the recipe as directed.(divide the batter and make different colors - my DGC love these done up in bowls).
• FLOWER CONES - Add 1 tsp of rose water or orange flavor water to the batter along with the vanilla. Proceed with the recipe as directed.

GRANDMA'S WAFFLE COOKIES (PIZZELLES)

Steps:

• Combine eggs, sugar, vegetable oil, butter, and anise oil in the bowl of a stand mixer fitted with a paddle attachment. Beat until creamy and well combined. Mix in 1 cup flour, baking powder, and salt until combined. Slowly add remaining flour, 1 cup at a time, mixing on low speed until mixture resembles a thick pancake batter.
• Preheat a pizzelle cooking iron according to manufacturer's instructions. Drop a teaspoon of dough onto each plate of the cooking iron and close the lid. Cook just until steaming slows, 10 to 20 seconds. Repeat with remaining batches of batter.

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

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.

PIZELLES (ITALIAN WAFFLE COOKIES)

Steps:

• Prepare pizelle iron according to manufacture's instructions.
• Beat eggs well with sugar, then blend in the slightly cooled melted margarine.
• Add oil, extracts, baking powder, and flour (add this 1 cup at a time, mixing in slowly).
• Pour small ladlefuls of batter onto your heated pizelle iron and cook for just 30 seconds to 1 minute or according to the directions on your pizelle iron.
• They will be lightly golden when cooked, but still soft -- remove quickly with tongs to a cooling rack.
• As the next cookie is baking, the first cookie will cool and get crisp -- dust both sides withpowderd sugar, and remove to plate.
• Serve with coffee.