Italian Sesame Seed Cookies
Struffoli-Honey Dough Balls
Italian Fig Cookies I
Tomato Zucchini Stew
Italian Fig Cookies 2
Hamlins White Sauce
Fancy Cannoli Cake
Stir-fried Napa Cabbage
Red Wine Syrup
Pizzelles are the oldest known cookie. It is generally
believed they originated in the Abruzzo region of south-central Italy in
ancient times to mark an annual celebration. Initially baked over an open
fire with relatively simple but effective irons, the early pizzelles often
were proudly embossed with the family crest or some hint of the village
of origin. The name comes from the Italian word Pizze for round and
flat. Pizzelle makers are typically called irons, because the first ones
were just that- irons that were forged by blacksmiths for the local women.
In some parts of Italy, the irons were embossed with family crests and
passed down to each generation. Over time it became tradition to use pizzelles
to celebrate any holiday or festive occasion, but inevitably there were
pizzelles for everyone at Christmas and Easter. In addition, today
they are often found at Italian weddings, alongside other traditional pastries
such as cannoli and traditional Italian cookies
||Traditional Italian Pizzelles:
3 eggs, room temperature
¾ cup sugar
½ cup butter melted and cooled
2 tsp. baking powder
1 tsp. vanilla
½ tsp. anise extract
1 ¾ cups flour
In large mixing bowl, beat
eggs and sugar. Add cooled butter, vanilla and anise. Sift
flour and baking powder together and add to egg mixture. The
batter should be stiff enough to be dropped by spoon. It can also
be refrigerated and used later. Place 1 heaping teaspoon batter on
each grid and bake according to directions for your
Pizzelle iron. To keep pizzelles crisp, store in
an airtight container.
Two pizzelle may be sandwiched with cannoli cream or
hazelnut spread. Pizzelle, while still warm, can be rolled using a wooden
dowel to create cannoli shells or shaped into cones for ice cream.
Add 3 tablespoons cocoa and 3 tablespoons sugar to traditional
Italian pizzelle recipe. Omit anise extract. If desired,
you may substitute chocolate flavoring in addition to vanilla.
Omit vanilla and anise flavorings from traditional pizzelle
recipe. Add 1 tablespoon almond extract or 2 tablespoons amaretto.
Add one cup finely chopped or ground almonds to the batter.
Make one batch traditional Italian Pizzelle recipe and
set it aside. Make one batch chocolate pizzelle, adding three drops
red food coloring. Drop ½ teaspoon traditional batter and
½ teaspoon chocolate batter onto the center of each grid pattern
Orange Rum Pizzelles
3 eggs, room temperature 2 teaspoons rum
1 cup sugar 2 tsp. orange peel, finely
½ butter melted and cooled 2 cups flour
In large mixing bowl, beat eggs and sugar. Add
cooled butter a little at a time. Add the rum and grated orange peel.
Gradually add enough flour to make a very light dough, but batter should
be stiff enough to be dropped by spoon onto the iron grid.