Italian Pizzelle Recipe (2024)

FAQs

Is pizzelle batter supposed to be thick? ›

Pizzelle batter is very thick and sticky, so it can be hard to transfer off of a spoon onto a waffle maker. Instead, pipe the batter in a swirl with a large open tip (Wilton 1A) so it fills the whole section when pressed.

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.

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.

As far as the fat used in pizzelle, some recipes will call for oil, others margarine, lard or Crisco. But having tried other fats, I always return to unsalted butter. They crisp up nicely, don't have an oily aftertaste, and cook to perfection in their special pizzelle press.

You should end up with a fairly thick pancake-like batter. Some online recipes seem to produce more of a thick batter. You could add a bit more flour if you want that kind of consistency - though I have no experience with how that cooks up. Note that the pizzelle maker I have is about 30 years old.

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!

If you have access to an oven, preheat it to 300 degrees. Stack the cookies on a sheet pan and place in the oven, then turn the oven off. Let cookies remain in warm oven for an hour or longer to dry out. This should help return some of the crispiness to the pizzelles.

Our Top Pick: CucinaPro Pizzelle Baker

There is also a clamp on the end of the handles to keep the batter level. Apart from producing two 5-inch cookies at once in two different designs, it's also easy to clean thanks to the high-quality nonstick coating.

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!). Lay the cooked pizzelle on the table as they will dry faster.

It is also common to sandwich two pizzelle with cannoli cream (ricotta blended with sugar) or hazelnut spread. Pizzelle, while still warm, can also be rolled into a tubular shape using a wooden dowel to create cannoli shells.

What is the oldest cookie in the world? ›

Pizzelles are the oldest known cookie and originated in the mid-section of Italy. They were made many years ago for the “Festival of the Snakes” also known as the “Feast Day of San Domenico”.

They're thin wafer-like, crispy cookies, traditionally made with anise flavoring.

You can absolutely substitute butter for oil (and vice versa) when you're cooking. But, since butter contains water and milk solids, it's not always as simple as you'd think.

Butter is the favoured fat to use in cakes and bakes and we use unsalted butter for all of our cakes in the bakeries.

The best butter for your baked goods depends on what type of recipe you're whipping up. Unsalted, American-style butter works well in goods like cookies, pound cakes and pancakes that require the high-fat content of conventional butter and more flexibility with salt and flavor content.

The Science Behind the Batter:

The key is to achieve a consistency similar to slow-moving honey. It should easily coat the back of a spoon, leaving a visible trail when you run your finger through it.

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.

Too much flour or too little liquid will cause the batter to be thick and dry, leading to cracking.

Even cooking: A thick cookie dough ensures the cookie holds its shape during the baking process. Cookie batter that is too thin will spread as it cooks or can result in parts of the cookie baking before others, leaving areas underbaked, overbaked, or even burnt.