I f you’re in the market for an easy Summer-time treat this could very well be the recipe for you.
Pizzelles are not only pretty, but are also a wonderfully versatile dessert that can be served up any number of ways.
By the time you finish reading this post, you’re going to want to make your own pretty pizzelles.
Look at all that goodness. Pizzelle have a light, crispy texture with a sweet (but not to sweet) taste that makes them good for just about any occasion.
I’ve had my Pizzelle maker for many years and it’s fun to pull it out every now and then and warm it up.
While I don’t use it as often as I use my waffle cone maker, it is a great piece of equipment to have in your kitchen cupboard when you want to whip up a quick, unexpected and attractive.
Most pizzelle iron allow you to make multiple pizzelles at a time. This one will give me four per heating but the batter will yield at least two dozen cookies.
Because the top and bottom of this pizzelle iron has two different patterns, I’ll get a different design on either side of the dessert which gives pizzelles that impressive and distinct appearance.
You’ll only need a handful of ingredients to make a basic pizzelle batter including: eggs, flour, vanilla extract, baking powder, Anise seeds (optional) and melting chocolate (optional but I highly recommended it).
- 3 Large eggs, room temperature
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup butter, melted and slightly cooled
- 1/2 teaspoon anise seed (optional)
- 3/4 cup all purpose flour
- 2 teaspoons baking powder
- 16 ounces baking chocolate
- 1 cup chopped pecans or walnuts (optional)
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Melt butter and set aside.
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Beat eggs and sugar until light yellow.
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Add melted butter and vanilla. Beat until blended.
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Sift together the flour, baking powder and anise seed.
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Add half of this mixture to the wet ingredients.
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Fold until blended, add remaining flour and fold again until thoroughly mixed.
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Heat pizzelle iron, place about 1 teaspoon of batter on grid and bake until golden brown, about 30-40seconds
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Remove and cool on rack. Repeat with remaining batter.
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Dip in chocolate and sprinkle with chopped nuts.
While the Anise seed is optional, it adds that subtle licorice flavor that anise is known for and it really works well with the pizzelle.
Don’t worry, the licorice flavor is very faint but it is just enough to give the pizzelle a distinct twist in flavor.
NOTE: There are plenty of pizzelle recipes online for various flavors including citrus.
Put a teaspoon of batter on the grid behind the center of the design.
The heat and the press will spread the batter across each plate.
As you can see, sometimes the batter bakes a little too short to cover the mold completely.
No worries, it just takes a few tries to perfect the batter placement.
Trust me, any kids in your house will be happy to eat the baked pieces that don’t form perfectly.
Better to have a bit too much batter than not enough. This is how a perfectly baked pizzelle looks.
Carefully break off the excess baked edges as close to the circle as possible without breaking into the design.
Remember, pizzelles are very fragile-so handle with care.
Here’s a good tip to get all your pizzelles to look the same.
Hold three pizzelles together and gently scrape a butter knife (at an angle) around all three edges at the same time.
This cleans up the edges and gives the pizzelle a uniform, circular shape.
Pizzelles stack quite nicely and can be served plain if you like.
You can also place a stack of pizzelles like this into a baggie and tie with a pretty ribbon for gift giving.
Of course, adding chocolate and nuts to pizzelles are optional but I really like how the extra treatement looks on a finished pizzelle.
If you decide to add nuts, I think smaller nut pieces look the best on the pizzelle.
Chop walnuts or pecans to desired size and set aside.
Melt dipping chocolate in a small (cereal size) bowl.
Dip the pizzelle to cover half of the treat with chocolate.
It may help to tilt the bowl forward to help the melted chocolate roll up over the pizzelle evenly on both sides.
Immediately after dipping, sprinkle the chopped nuts onto both sides of the pizzelle.
Of course they also look just as good chocolate-dipped, sans nuts (for those with nut allergy concerns).
Place on wax paper and set the pizzelles aside until the chocolate hardens completely.
Serve pizzelles along with ice cream, assorted fruit or as a stand-alone dessert.
While they look quite pretty lined up on a dessert tray, as you can see they make an equally attractive gift when attractively packaged.
Don’t forget to tie off the baggies with a twist before adding the ribbon. This will help keep the pizzelles perfectly fresh.
Consider offering pizzelles as party favors, a hostess gift, treats for a baby or wedding shower.
Packaged pizzelles would also be a huge hit at any fundraising event so keep these in mind for that upcoming bake sale.
So, have you ever made Pizzelles before? If so, do you have a favorite recipe?
COMING UP ON MONDAY
Coming up next week I’ll kick off Part I of a two part series on my recent kitchen area makeover.
You’re looking at the great end-of-the-year, school-supply-dump.
It’s an all too familiar sight that you may also witness in your own household.
Well, I took the bull by the horns and decided to transform this busy, kitchen eating area into a more civilized-looking space.
Coming up on Monday, check out Part I of my mini-makeover.
See you next week. ♥
Pizzelle’s are my families favorite and I make them all the time. The last pizzelle’s I made were egg nog. My husband’s grandmother brought over her pizzelle press from Italy at the turn of the century. I do wish I had her press it was custom made with her initials in the press.
YUMMMMM-E!
Man…I’m going to have to quit reading your blog! The first time I read about your waffle cone maker I had to run out and get one and I love it. And now this! They look wonderful. I’m seriously running out of space for specialty appliances!
When I make pizzelle’s I quickly fold in half, like a taco, and place in it a saying — according to the occasion: quilters sayings, holiday greetings, etc.
My sister had ordered my mother a Pizzelli maker with her name on it. It has a heart and her name. It is so special for her to make these for friends and family with that extra special touch. Anyway, we need to order another one but she cannot remember where she ordered it from. Any ideas?
I have the same pizzelle maker. Wondering do you grease your maker before using. I have followed the recipe booklet that came along with the maker but mine stick even though the book says no need to coat with spray.
Hi Cristy, my booklet says no need to spray the iron too… but I still spray it very lightly with cooking spray.
I do the same thing with my waffle cone maker. If you don’t have one of those, it’s worth adding to your Xmas wish list.
I use the waffle cone maker far more than I use the pizzelle maker. In fact, your query reminded me that I should make some pizzelles this season.
Happy holidays.
Where can I buy a 4 burner pizzello maker. Do you know how big the pizzelle are when baked?
Hi Diane, I bought mine years ago at Crate and Barrel.
If you do a search online for “pizelle maker”, several options will come up.
They appliance comes in different sizes (large and small).
Once baked, the come out the same size as the impression on the heat plate. I think the large pizelle maker has 2 plates (you can make 2 pizelles at time) that are about 4-inches in diameter.
The smaller pizelle maker has 4 impressions and they measure about 2 inches each in diameter.
A recipe booklet also comes with the appliance and you can always find more online.
Good luck.
Wondering what size plastic bag you used to wrap these in?
Thanks
Hi Maria, I think the bags I used for these measure @ 4″ X 8″.
If you check the baking aisle at your local crafts store, you’ll see a huge variety of sizes.
The bag you select depends on the size of the pizzelle and the number of cookies you plan to put in each bag.
Good luck and happy day to you.
Hello! I have truly enjoyed reading your post on Pizzelle. I am
So exited to try your recipe and suggestions. Can you please tell me what size is your Pizzelle? I see that they make a mini which is 3 1/2 or a 5 inch. I have never made them before so I don’t know what size maker I should buy for packaging them for a church fundraiser.
Thank you so much !
Hi Maureen, thanks so much for stopping by.
The pizzelle maker featured in this post make 3-1/2 inch cookies. I think it would a perfect size for a fundraiser because they’re not too big and are easier to chocolate-dip and you can get more out of one recipe.
Here’s the link on Amazon to the exact press that I have:
https://www.ebay.com/itm/374847625711?chn=ps&_trkparms=ispr%3D1&amdata=enc%3A1Pg1BoagiRL-C6OKQ2uZK6g4&norover=1&mkevt=1&mkrid=711-117182-37290-0&mkcid=2&mkscid=101&itemid=374847625711&targetid=1583904486842&device=c&mktype=pla&googleloc=9008420&poi=&campaignid=19894961968&mkgroupid=148855406073&rlsatarget=pla-1583904486842&abcId=9307911&merchantid=6296724&gclid=CjwKCAjwivemBhBhEiwAJxNWN–ld4VKYuykUts4ytAjB7qxBaFPfv2dAXSnj9PhPIpistCkiY90IhoC5b8QAvD_BwE
They’re easy to make and if you pack 4 in a plastic cookie bag with a pretty ribbon, I think they will sell like “hot cakes” (pun intended).
Quite note: Since they’re for a fundraiser, definitely dip in chocolate but you may want to skip the nuts since there are so many nut allergies out there.
I also have the larger pizzelle press that makes the 5-inch cookie but it only makes two at a time and I think they may too large for your purposes. You’ll be good with the smaller press.
If you remember, drop me a line and let me know how they turn out and how the fundraiser goes for you.
Good luck.
xoxo
How long do you leave them out to cool and what is the best way to store them without them getting soft?
Hi Lisa, I leave my pizzelles out to cool for about 15 minutes. As long as they’re cool the touch, they’ll be good to dip in the melted chocolate.
I’ve never really stored these for very long because my kids gobble them up.
I’ve gifted many batches before and they look great packaged in small cookie bags and tied with a holiday ribbon.
I believe you can probably store them in an airtight container for about 3-4 days.
Good luck with your batch and happy holidays.
xoxo