Now for the "techy" part: Pizzelle are fun to make! Once the batter or dough is made, these Italian desserts are cooked in an iron.
This iron has two Pizzelle molds with handles that are hinged together.
A small amount of the dough or batter is placed in the center of the iron.
The iron is closed and held over a hot stove top burner for cooking.
This method prepares one Pizzelle at a time.
There are newer versions of this iron that are electric and they usually allow you to make two Pizzelle at a time.
Some of the newer ones are even Teflon or Silverstone coated to prevent sticking.
There is a "snowflake" pattern on each side of the iron and they are not usually the same pattern.
The early Pizzelle carried the image of family crests or other images of village origin.
The iron "stamps" this pattern on the Pizzelle and they come out of the iron a golden brown color.
Once they are allowed to cool on a flat surface, they become crisp.
They can be stored for long periods of time in an air-tight container.
While the Pizzelle are warm, they can be shaped into cone, cylinder or bowl shapes.
Once they cool, the shape remains and they are crisp.
This Italian dessert can be used to make the cannoli shell as mentioned above, or ice cream cones, or dessert bowls or mini baskets that can hold puddings, ice creams or gelato or fruit.
The fillings that you can put into the bowls and mini baskets could be endless when left to your imagination! The flavors I personally have tried are anise, lemon, vanilla, chocolate (of course), almond and choc/vanilla swirl.
Flavored oils work much better than extracts because the oils hold the flavor better when heated in the iron.
The "swirl" is really pretty with the chocolate and vanilla colors.
Have I teased you long enough? Well, OK...
here is the recipe for this Italian dessert:
Now go have some fun! Create some cool shapes (and colors, too)! Let your imagination run wild with this Italian Dessert!
This iron has two Pizzelle molds with handles that are hinged together.
A small amount of the dough or batter is placed in the center of the iron.
The iron is closed and held over a hot stove top burner for cooking.
This method prepares one Pizzelle at a time.
There are newer versions of this iron that are electric and they usually allow you to make two Pizzelle at a time.
Some of the newer ones are even Teflon or Silverstone coated to prevent sticking.
There is a "snowflake" pattern on each side of the iron and they are not usually the same pattern.
The early Pizzelle carried the image of family crests or other images of village origin.
The iron "stamps" this pattern on the Pizzelle and they come out of the iron a golden brown color.
Once they are allowed to cool on a flat surface, they become crisp.
They can be stored for long periods of time in an air-tight container.
While the Pizzelle are warm, they can be shaped into cone, cylinder or bowl shapes.
Once they cool, the shape remains and they are crisp.
This Italian dessert can be used to make the cannoli shell as mentioned above, or ice cream cones, or dessert bowls or mini baskets that can hold puddings, ice creams or gelato or fruit.
The fillings that you can put into the bowls and mini baskets could be endless when left to your imagination! The flavors I personally have tried are anise, lemon, vanilla, chocolate (of course), almond and choc/vanilla swirl.
Flavored oils work much better than extracts because the oils hold the flavor better when heated in the iron.
The "swirl" is really pretty with the chocolate and vanilla colors.
Have I teased you long enough? Well, OK...
here is the recipe for this Italian dessert:
- 6 eggs
- 3 1/2 Cups flour
- 1 1/2 cups sugar
- 1 cup butter, melted
- 4 teaspoons baking powder
- 2 tablespoons vanilla
- 2 tablespoons anise (optional)
- 1/2 cup cocoa
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- Blend all ingredients except the flour until creamy.
- Add flour slowly; blend well.
The batter will be stiff and sticky. - Drop a heaping teaspoon of batter onto hot pizzelle iron.
- If using an electric Pizzelle iron, bake for approximately 45 seconds.
You may open the lid briefly after the first 30 to 45 seconds to examine the color.
You can bake longer if necessary to produce a darker/browner surface. - When the desired color has been obtained, gently remove the cookies from the iron and place them flat on waxed paper or paper towels to cool.
- If you wish to create shapes, then wrap them around dowels or bowls or other shapes WHILE THEY ARE STILL WARM.
Once they cool, the shape is set and they will be crisp and light.
Now go have some fun! Create some cool shapes (and colors, too)! Let your imagination run wild with this Italian Dessert!