Classic Italian Pizzelle Recipe - Crafting a Family Dinner (2024)

FAQs

What does pizzelle mean in Italian? ›

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.

Avoid storing them in the refrigerator, as the moisture in the fridge can make them lose their crispness. Over time, pizzelle may become less crisp. If you notice they have lost their desired texture, you can try reheating them in the oven briefly to regain some of their crispness.

Pizzelle are also known as ferratelle or nevole in some parts of Abruzzo, as ferratelle in Lazio, and as ferratelle, cancelle, or pizzelle in Molise. Additionally, pizzelle are known locally as tie plates in Sault Ste. Marie, Ontario.

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.

Traditionally, pizzelle are made with anise extract or anise oil, and that is my preferred flavor, but they can also be made with vanilla, lemon or orange extracts. Some folks dip pizzelle in chocolate, but I find that to be just a bit too much, and not very complimentary to the anise flavor.

They can be eaten several ways — plain or with powered sugar, rolled into shells for cannoli when freshly made and still warm or as a sweet sandwich with jelly, ricotta cream or ice cream or gelato between two of the delicate cookies.

The best way to keep pizzelle cookies nice and crisp is to make sure they are cooled completely before storing or stacking. They're best stored wrapped in aluminum foil but you can also use plastic bags, containers, or cookie tins once cooled.

*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!

The Pizzelles will harden as they cool on a wire rack, but If your pizzelles aren't thin and crispy when baked, you are probably either using too much pizzelle batter, or your pizzelle dough itself may be too thick. Try thinning it out with a bit of water or milk. Then put just enough dough to cover the pattern.

Can you use a waffle iron as a pizzelle maker? ›

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.

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!

While the iron is still hot use a stiff brush or wooden utensil to remove any crumbs and wipe down with paper towels. 🙃 You should also season your iron after every couple of uses. To do this heat add oil to your iron and heat up just until hot. Let it cool back down and wipe your iron with a paper towel.

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!).

Get your tools ready. I like to use a teaspoon cookie scoop (a tablespoon scoop, for standard-size). It makes nice, round balls, a head start towards making nice, round pizzelle. Dipping the scoop in water each time you scoop ensures the dough won't stick.

It is believed pizzelles were first used in the Italian village of Colcullo, Italy to celebrate the driving out of the snakes to prevent them from overtaking the town. This festival is known as the Festival of the Snakes or the Feast of San Domenico.

Pizzelle are not just made like waffle cones—they taste like them too! Some pizelle contain anise and have a distinct licorice taste, but these simply taste like a thin, crispy buttery cookie perfumed with delicious almond extract.

Pizzelle was confirmed transfem by the developers in the Sugary Spire discord. This is a cause of frequent confusion, due to Pizzelle using any pronouns.