Pizzelle (pronounced with ts sound, like "pizza") are traditional Italian waffle cookies made from flour, eggs, sugar, butter or vegetable oil, and flavoring (often vanilla, anise, or lemon zest). Pizzelle can be hard and crisp or soft and chewy depending on the ingredients and method of preparation.
Pizzelle were originally made in the Abruzzo region of south-central Italy. The name comes from the Italian word for "round" and "flat" (pizze); It is known to be one of the oldest cookies, and is believed to have developed from the ancient Roman crustulum. Pizzelle are known as ferratelle in the Lazio region of Italy. In Molise they may be called ferratelle, cancelle, or pizzelle.
Pizzelle are popular during Christmas and Easter. They are often found at Italian weddings, alongside other traditional pastries such as cannoli and traditional Italian cookies.
It is also common for two pizzelle to be sandwiched with cannoli cream (ricotta blended with sugar) or hazelnut spread. Pizzelle, while still warm, can also be rolled using a wooden dowel to create cannoli shells.
Ingredients
6 eggs; 3/4 cup corn oil; 1 cup sugar; Pinch of salt
1 teaspoon vanilla extract; 3½ cups all-purpose flour
Directions
1. Beat the eggs on medium speed until pale and thick.
2. Add the oil and mix until thoroughly combined. With the mixer still running, add the sugar and mix until combined.
3. Add the extracts and continue to mix.
4. Reduce the speed to low and gradually add the flour, mixing until combined.
5. Preheat the pizzelle iron according to the manufacturer’s directions. When ready, drop batter by heaping tablespoon onto iron, close, and hold closed for as long as the manufacturer states.
6. When ready, open iron and remove pizzelle with a rubber spatula. Repeat until all batter is used.
