Aunt Phillomena’s Pizzelle Recipe (2024)

FAQs

Why are my pizzelles not crispy? ›

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.

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.

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.

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!). Lay the cooked pizzelle on the table as they will dry faster.

If you have access to an oven, preheat it to 300 degrees. Stack the cookies on a sheet pan and place in the oven, then turn the oven off. Let cookies remain in warm oven for an hour or longer to dry out. This should help return some of the crispiness to the pizzelles.

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.

Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour.

You can easily freeze pizzelle for up to 3 months. When they are at room temperature, wrap them in groups of 4-5 first in plastic wrap and then in aluminum foil to prevent freezer burn. Then, place them in a freezer container to avoid being crushed in the freezer.

Pizzelles of the past were made on irons embossed with the family crest or other symbols of meaning. They were baked individually on these irons which were held over the top of an open flame. Today, as then, pizzelle cookies are still embossed but with a waffle pattern on one side and a floral pattern on the other.

What is the difference between a waffle maker and a pizzelle? ›

Unlike waffles, the stamp in pizzelle is more decorative than functional. And, unlike waffle cone makers, pizzelle irons are outfitted with thicker plates, meaning the appliance is versatile enough to make a variety of different treats.

A ready indicator light under the handle tells you when the plates are hot and the ideal temperature to start baking.

To season the iron, coat the plates with a vegetable oil and heat on the stove for 5-10 minutes. Flip the iron every minute or so, to heat both sides evenly.

Put 2 tablespoons of batter in the iron (depending on how big your waffle iron is), close the lid and cook until golden. Turn the iron it over halfway through to ensure even cooking. Repeat with the remaining batter, then dust with icing sugar and serve immediately.

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.

*Tip: Make sure you fully cool your pizzelles and do not cover for several hours as they will get mushy and soft – you want them to stay crispy! That's why I love my metal tin or glass containers – they keep them nice and fresh! I never close the lid too tight – they need to breathe!

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.

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